Asian Ginger Catfish Recipes

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CAMBODIAN GINGER CATFISH



Cambodian Ginger Catfish image

A peppery, kicky, Cambodian fish dish that you'll love at first bite.

Provided by Lynda Q

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
½ pound peeled, matchstick-cut fresh ginger
4 (4 ounce) catfish fillets
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 large yellow onion, sliced
¼ red bell pepper, cut into thin matchsticks
½ bunch green onions, cut into 1/4-inch pieces

Steps:

  • Heat oil in a large skillet over medium heat. Cook and stir ginger in the hot oil until slightly softened and brown, 5 to 7 minutes. Add catfish fillets; cook until firm, about 3 minutes per side. Remove fillets from the skillet to a plate and set aside.
  • Stir fish sauce, soy sauce, and oyster sauce together in the skillet. Add onion and red bell pepper; cook and stir until softened, about 4 minutes. Return catfish fillets to the skillet and spoon sauce and vegetables over the fillets. Continue cooking until the flesh of the fish flakes easily with a fork, about 3 minutes more. Garnish with green onions to serve.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 16.8 g, Cholesterol 51.3 mg, Fat 15.6 g, Fiber 2.7 g, Protein 19.6 g, SaturatedFat 3.1 g, Sodium 865.7 mg, Sugar 3.8 g

GINGER CATFISH WITH VERMICELLI



Ginger Catfish with Vermicelli image

Keep turmeric on hand: The super spice contains curcumin, which has powerful anti-inflammatory and antioxidant properties.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds catfish fillets, cut into 3-inch pieces
2 tablespoons plus 1 teaspoon fish sauce
2 teaspoons grated peeled fresh ginger
1 teaspoon ground turmeric
1 tablespoon plus 2 teaspoons vegetable oil
1 tablespoon fresh lime juice
1 tablespoon sugar
1 to 2 teaspoons chili-garlic sauce, plus more for serving
1 8.8-ounce package dried rice vermicelli
1 red bell pepper, thinly sliced
6 scallions, cut into 2-inch pieces
1 cup packed fresh dill and/or cilantro

Steps:

  • Bring a large pot of water to a boil. Meanwhile, toss the catfish, 1 tablespoon fish sauce, 1 teaspoon ginger, the turmeric and 1 teaspoon vegetable oil in a large bowl; set aside to marinate 15 minutes. Combine 3 tablespoons water with the remaining 1 tablespoon plus 1 teaspoon fish sauce and 1 teaspoon ginger, the lime juice, sugar and chili-garlic sauce in a small bowl; set aside.
  • When the water comes to a boil, turn off the heat, add the vermicelli and stir. Let sit until just tender, 2 to 3 minutes, then drain and rinse under cold water. Shake off as much water as possible and transfer to a large bowl. Add 1 teaspoon vegetable oil and half of the prepared sauce and toss; divide among 4 bowls.
  • Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the fish and cook until browned, 2 to 3 minutes per side; remove to a plate. Add the bell pepper and scallions to the skillet and stir-fry until crisp-tender, 1 to 2 minutes. Stir in half of the herbs.
  • Top the noodles with the fish, vegetables and remaining herbs. Drizzle some of the remaining sauce on top and serve with more chili-garlic sauce on the side.

Nutrition Facts : Calories 480, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 78 milligrams, Sodium 913 milligrams, Carbohydrate 58 grams, Fiber 3 grams, Protein 27 grams, Sugar 5 grams

VIETNAMESE CLAYPOT CATFISH



Vietnamese Claypot Catfish image

You'll need Asian fish sauce for this recipe, but it is easily available in large supermarkets, and, obviously, in Asian markets. In a pinch you can substitute Worcestershire, but it's really not the same. I also call for lard, which really makes a difference in flavor; you can use oil if you must. Serve this with plain white rice and a beer.

Provided by Hank Shaw

Categories     Main Course

Time 1h

Number Of Ingredients 9

2 pounds catfish steaks
2 teaspoons brown sugar
1 teaspoon black pepper
2 tablespoons molasses
2 tablespoons fish sauce
2 tablespoons lard
3 garlic cloves, (slivered)
3 scallions, (cut into 1 inch lengths)
1-2 hot chiles, (such as Thai or serrano)

Steps:

  • Mix the brown sugar, black pepper, molasses and fish sauce and coat the fish in it. Let this stand for 15-30 minutes.
  • In a pot just large enough to contain the fish, heat the lard over high heat and saute the garlic, chile and scallions for 1-2 minutes. Do not let them brown.
  • Add the catfish and all the marinade. Mix well, turn the heat down to medium-low, cover and simmer for 10 minutes.
  • Pour in enough water to almost cover the catfish, then turn the heat to medium-high. Cook this uncovered until the sauce reduces by half, about 10-15 minutes. Be sure to turn over the fish a couple times so both sides get coated by the sauce.
  • Turn out the fish into a bowl, and serve with white rice. Have a bowl on the table for everyone's fish bones.

Nutrition Facts : Calories 317 kcal, Carbohydrate 12 g, Protein 38 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 147 mg, Sodium 861 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

ASIAN GINGER CATFISH



Asian Ginger Catfish image

Fast, easy, and savory poached catfish in a ginger garlic broth. Serve over rice. My family loves it.

Provided by COOKINMUM

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 8

1 cup chicken broth
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
2 tablespoons soy sauce
1 ¼ pounds thin catfish fillets
6 large white mushrooms, sliced
¼ cup sliced green onion
1 tablespoon chopped fresh cilantro

Steps:

  • Put chicken broth, ginger, and garlic in a wide pot with a lid. Bring the broth to a boil, reduce heat to medium-low, and simmer 3 to 5 minutes.
  • Stir soy sauce into the broth mixture; add catfish fillets. Spoon broth over the fillets. Place cover on the pot, bring broth to a boil, and let cook for 3 minutes more. Add mushrooms, cover, and cook until the fish loses pinkness and begins to flake, about 3 minutes more. Sprinkle green onion over the fillets, cover, and cook for 30 seconds. Garnish with cilantro to serve.

Nutrition Facts : Calories 209.1 calories, Carbohydrate 3.4 g, Cholesterol 66.3 mg, Fat 10.8 g, Fiber 0.8 g, Protein 23.6 g, SaturatedFat 2.5 g, Sodium 760.9 mg, Sugar 1.1 g

WHITE FISH FILLETS WITH GINGER AND SOY



White Fish Fillets with Ginger and Soy image

Provided by Author: Karen Kerr

Categories     fish, main

Yield Yield: 4 servings

Number Of Ingredients 9

2 tablespoons vegetable oil
1 tablespoon minced fresh ginger
1 1/2 pounds white fish filets
1/2 cup soy sauce
1 1/2 cups water
1/2 cup chopped scallions
1/2 cup chopped fresh cilantro
1 teaspoon rice vinegar
Shredded scallions for garnish

Steps:

  • In a 12 inch sauté pan (or a skillet with high sides), heat the vegetable oil. Add the ginger and cook until sizzling, about 30 seconds.
  • Add the fish filets, soy sauce, water, scallions, cilantro, and rice vinegar. Bring the mixture to a boil, cover the pan, and remove it from the heat.
  • Let the pan sit for 10 minutes (15 minutes for larger fish pieces). Place the fish in shallow bowls, divide the broth among the bowl, and garnish with shredded scallions.

GINGER CATFISH (TREY CHA K'NYEI)



Ginger Catfish (Trey Cha K'nyei) image

Provided by Longteine de Monteiro

Categories     Fish     Stir-Fry     Fall

Yield Serves 4

Number Of Ingredients 10

5 tablespoons vegetable oil
2 cups peeled, julienned ginger (about 1/2 pound)
1 1/2 pounds catfish fillets, sliced crosswise into 1/4-inch-wide strips
3 1/2 tablespoons sugar
2 tablespoons mushroom soy sauce
2 tablespoons fish sauce
1 teaspoon salt
1 large Spanish onion, thinly sliced
1/4 red bell pepper, julienned
1/2 bunch scallions, cut diagonally into 2-inch pieces

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the ginger and cook, stirring, until brown and crisp, about 7 minutes. Add the fish, stir gently until thoroughly mixed with the ginger and cook for about 3 minutes. Add the sugar, soy sauce, fish sauce and salt and stir well. Stir in the onion and cook for another 3 to 4 minutes. Add the red pepper and scallions and cook for another 2 minutes, then serve.

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