Ginger Catfish With Vermicelli Recipes

CAMBODIAN GINGER CATFISH

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.

CATFISH IN GINGER SAUCE

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.

VEGGIE VERMICELLI

Steps:

• Put the noodles in a heatproof bowl and cover with boiled water from the kettle. Leave for 3-5 mins to soften, then drain and plunge the noodles into a bowl of cold water to prevent them drying out. Set aside.
• Whisk all the dressing ingredients with 2 tsp cold water in a small bowl and season lightly. Put the carrots, cucumber ribbons, sugar snap peas and half the coriander in a bowl, then toss with half the dressing.
• Drain the noodles well, then toss with the vegetables. Divide between two plates, then top with the rest of the coriander and the peanuts. Serve with the remaining dressing on the side for drizzling over.

GINGER CATFISH (TREY CHA K'NYEI)

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.

CATFISH FILLETS IN GINGER SAUCE

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.

FRIED CATFISH WITH CHIVE-GINGER SAUCE

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.

VIETNAMESE GRILLED CATFISH WITH NOODLES (CHA CA)

Steps:

• Mix minced shallots, fish sauce, curry powder, ginger, turmeric, cayenne and garlic.
• Rinse fish and pat dry.
• Place fillets and shallot mixture in a large plastic bag, turn to coat.
• Refrigerate and marinade at least 30 min.
• up to 24 hours.
• Lightly coat fillets with oil and place on foil.
• Grill on high heat, turning once, until barely opaque but still moist-looking in center of thickest part, 4-8 min.
• total.
• Divide lettuce, bean sprouts, cilantro between 6 deep wide bowls.
• Mound noodles over vegetables.
• Lay a fish fillet on each mound of noodles.
• Sprinkle peanuts, green onions, dill and fried shallots over the top.
• Drizzle with dipping sauce and pass remaining sauce in bowl.
• Fried shallots-Saute 1 c.
• thinly sliced shallots in 2 tbsp.
• salad oil in a 10 inch skillet until golden, 6-10 min.
• Vietnamese Dipping Sauce-Mix 1/2 cup water, fish sauce, vinegar, lime juice, sugar, garlic.
• Add chili to taste.