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Asian Ginger Catfish

Asian Ginger Catfish

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
COOKINMUM

COOKINMUM

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 761 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

paiges
1

paiges

8/25/2014

My fiancé & his best friend (and I) loved this! Added onions to the original broth like some reviews said. My fiancé ate his over a "simply asia" garlic basil noodle bowl, while the rest of us used brown rice. I used low sodium soy sauce, but ended up adding salt in the end, so regular soy sauce is probably worth it! Clean plates and compliments all around. I got too excited to take a picture, but it looked as good as it tasted!

Doc Simonson
1

Doc Simonson

5/8/2013

This was pretty good. The flavor was good, though I wasn't thrilled with the texture of the fish. It wasn't really flaky, but more like spongy. Maybe I under cooked it? It's worth making again. I wish I had served it on rice. I also wish I had cut up some yellow onion in bite sized chunks to cook with the ginger and garlic. Then it would have been really good with rice! I will make this again, but I think I might try to kick up the flavors with a touch of toasted sesame oil and a bit of red pepper lakes.

Elizabeth Swisse
0

Elizabeth Swisse

8/10/2014

This is a great base to work from. I added onions in with the broth. For a fuller taste I added sesame oil and fish sauce. Never can be too much ginger for me, so I was generous with adding extra.

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