Catfish In Ginger Sauce 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

CATFISH IN GINGER SAUCE



Catfish in Ginger Sauce image

"Whenever I want to serve fish in a flash, I turn to this recipe," reports Mary Dixson, Decatur, Alabama. "The fillets always turn out moist, tender and tasty. For even more flavor, spoon extra sauce over the fish before serving."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup chopped green onions
1 tablespoon vegetable oil
1/4 teaspoon ground ginger
1 teaspoon cornstarch
2 tablespoons water
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon white wine vinegar
1/8 teaspoon cayenne pepper
4 catfish fillets (6 ounces each)

Steps:

  • In a 2-cup microwave-safe bowl, combine the onions, oil and ginger. Microwave, uncovered, on high for 1-1/2 minutes or until onions are tender. , In small bowl, combine the cornstarch and water until smooth. Stir in the broth, soy sauce, vinegar and cayenne. Stir into onion mixture. Microwave, uncovered, at 70% power for 2-3 minutes, stirring after each minute, until sauce comes to a boil. , Place catfish in a microwave-safe 3-qt. dish; pour sauce over the fish. Cover and microwave on high for 5-6 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 274 calories, Fat 16g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 555mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.

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

STEAMED FISH WITH GINGER



Steamed Fish with Ginger image

If you like fish or even anything about Chinese food you'll love this recipe.

Provided by lenochka

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 2

Number Of Ingredients 9

1 pound halibut fillet
1 teaspoon coarse sea salt or kosher salt
1 tablespoon minced fresh ginger
3 tablespoons thinly sliced green onion
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon peanut oil
2 teaspoons toasted sesame oil
¼ cup lightly packed fresh cilantro sprigs

Steps:

  • Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
  • Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
  • Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
  • Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g

CATFISH FILLETS IN GINGER SAUCE



Catfish Fillets in Ginger Sauce image

This is an amazing sauce; easy to throw together and because this recipe is for the microwave, you will have tender, flaky fish in a matter of minutes.

Provided by shelbyrose

Categories     Catfish

Time 19m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup chopped green onion
1 tablespoon vegetable oil
1/4 teaspoon ground ginger
1 teaspoon cornstarch
2 tablespoons water
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon white wine vinegar
1/8 teaspoon cayenne pepper
4 (6 ounce) catfish fillets

Steps:

  • In a 2-cup microwave-safe bowl, combine onion, oil and ginger.
  • Microwave, UNCOVERED, on high for 1 1-1/2 minutes or until onions are tender.
  • In a small bowl, combine cornstarch and water; blend until smooth.
  • Add in broth, soy sauce, vinegar and cayenne; mix well.
  • Stir into onion mixture.
  • Microwave, UNCOVERED, at 70% power for 3-4 minutes, stirring after each minute, until sauce comes to a boil.
  • Place catfish in a microwave-safe 3 quart dish.
  • Pour sauce over catfish.
  • COVER and microwave 5 1/2 to 7 minutes or until the fish flakes easily with a fork.

CATFISH FILLETS IN WHITE WINE SAUCE



Catfish Fillets In White Wine Sauce image

Provided by Craig Claiborne

Categories     dinner, main course

Time 30m

Yield 6 servings

Number Of Ingredients 11

6 catfish fillets, about 2 pounds
5 tablespoons butter
1/2 cup dry white wine
1/2 pound mushrooms, thinly sliced, about 2 cups
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons flour
1/2 cup milk
Juice of 1/2 lemon
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped parsley

Steps:

  • Preheat the oven to 400 degrees.
  • Pat the catfish pieces dry. Rub a baking dish (a dish measuring about 2 by 13 by 8 inches is ideal) with one tablespoon of the butter. Arrange the fillets over the buttered dish in one layer.
  • Add the wine. Scatter the mushrooms over all and sprinkle with salt and pepper to taste. Place in the oven and bake 10 minutes.
  • Meanwhile, melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring with the whisk. When blended and smooth, remove from the heat.
  • Pour the liquid from the baked fish into the sauce, stirring. Bring to the boil and cook, stirring often, about five minutes. Stir in the lemon juice. Pour the sauce over the fish and bake 10 minutes longer. Sprinkle with Parmesan cheese and parsley. Serve hot.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 9 grams, Sodium 591 milligrams, Sugar 2 grams, TransFat 0 grams

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.

FRIED CATFISH WITH CHIVE-GINGER SAUCE



Fried Catfish with Chive-Ginger Sauce image

Categories     Fish     Ginger     Quick & Easy     Lime     Pan-Fry     Chive     Bon Appétit

Yield Serves 2

Number Of Ingredients 11

2 1/2 tablespoons seasoned rice vinegar
1 1/2 tablespoons light soy sauce
1 tablespoon fresh lime juice
1 teaspoon finely grated peeled fresh ginger
1 small garlic clove, pressed
1 teaspoon (packed) golden brown sugar
4 tablespoons chopped fresh chives
2 6- to 7-ounce skinless catfish fillets
All purpose flour
Peanut oil (for frying)
Fresh whole chives

Steps:

  • Whisk vinegar, soy sauce, lime juice, grated ginger, garlic and golden brown sugar in small bowl to blend. Mix in 3 tablespoons chopped chives. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Press 1 tablespoon chopped chives onto both sides of fish. Sprinkle fish with salt and pepper. Dredge fish in flour; shake off excess.
  • Pour peanut oil into heavy large skillet to depth of 1/4 inch. Heat oil over medium-high heat. Add catfish fillets to skillet and cook until crisp outside and just opaque in center, about 3 minutes per side. Transfer catfish to paper towels to drain. Place catfish on plates. Pour sauce over. Garnish catfish with whole chives and serve immediately.

FRIED FISH WITH FRIED GINGER



Fried Fish With Fried Ginger image

Provided by Mark Bittman

Categories     dinner, project, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Neutral oil, like grapeseed or corn, as needed
1/2 pound ginger, preferably thin-skinned
1 1/2 pounds snapper, sea bass, catfish or other firm, white-fleshed fillet, cut into large chunks
Salt and freshly ground black pepper
1 cup flour
1 cup cornstarch
4 scallions, trimmed and cut into 2-inch lengths
1 tablespoon good soy sauce or fish sauce (nam pla)
Cilantro leaves for garnish

Steps:

  • Choose a pot that will accommodate the fish chunks in one layer. Add 2 to 3 inches of oil, turn heat to medium-high, and bring to 350 degrees.
  • Meanwhile, peel ginger (if skin is thin, this is best accomplished with a spoon) and julienne it, slice it thinly, or peel strips with a vegetable peeler. When oil is hot, fry ginger until lightly browned, about 10 minutes, adjusting heat as necessary so the temperature remains nearly constant. Meanwhile, season the fish with salt and pepper, and combine flour and cornstarch in bowl.
  • Remove ginger with slotted spoon and set aside. Dredge fish lightly in the cornstarch-flour mixture, tapping to remove excess, and slowly add pieces to oil, again adjusting heat as necessary so temperature remains nearly constant. Fry, turning once or twice, until fish is lightly browned and cooked through (a skewer or a thin-blade knife will pass through each chunk with little resistance). Remove with slotted spoon, and drain on paper towels.
  • Fry scallions for 15 seconds and remove with a slotted spoon; drain. Refry the ginger for about 30 seconds, then remove and drain. Put fish on plate and garnish with ginger and scallions; drizzle with soy sauce or fish sauce, top with cilantro, and serve.

Nutrition Facts : @context http, Calories 906, UnsaturatedFat 49 grams, Carbohydrate 65 grams, Fat 58 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 6 grams, Sodium 830 milligrams, Sugar 1 gram, TransFat 0 grams

WHOLE SIZZLING CATFISH WITH GINGER AND PONZU SAUCE



Whole Sizzling Catfish with Ginger and Ponzu Sauce image

Make and share this Whole Sizzling Catfish with Ginger and Ponzu Sauce recipe from Food.com.

Provided by skat5762

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

2 (2 1/2 lb) catfish, gutted
12 slices fresh ginger, blanched
peanut oil (for deep frying)
1 lemon
1/4 cup soy sauce
6 tablespoons mirin
2 tablespoons lemon juice
1/4 cup rice vinegar
fried mushroom
enoki mushrooms
fresh greens

Steps:

  • Make three 2-inch slits on each side of each catfish.
  • Stuff each slit with a slice of ginger.
  • Pour enough peanut oil into a wok or a large, deep skillet so that it will cover catfish completely when frying.
  • Heat oil until sizzling hot.
  • Fry catfish in the hot oil, one at a time, turning to cook on all sides until golden brown and crispy and fish flakes easily when tested with a fork.
  • Drain on paper towels.
  • Place on serving plates and squeeze lemon juice over the hot catfish.
  • Garnish with fried mushrooms, enoki mushrooms and greens.
  • Serve with a bowl of ponzu sauce.
  • For Ponzu Sauce: Mix all ingredients in a small bowl.
  • Makes 1 cup.

Nutrition Facts : Calories 799.4, Fat 43.2, SaturatedFat 10, Cholesterol 266.3, Sodium 1445.6, Carbohydrate 7.1, Fiber 1.6, Sugar 0.9, Protein 90.6

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