Asian Ginger Catfish1 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“Fast, easy, and savory poached catfish in a ginger garlic broth. Serve over rice. My family loves it.” - by COOKINMUM
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 209 cal
- 10.8 g
- 3.4 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"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..." See more 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."
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