Asian Ginger Catfish

Asian Ginger Catfish

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
COOKINMUM
Recipe by  COOKINMUM

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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 (2)

Rate This Recipe
Doc Simonson
1

Doc Simonson

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.

kirbys'mama82
0

kirbys'mama82

it was a hit . thanks for the different twist on catfish I had to use Tilapia as my store was out of catfish . it was still good . I think I will just adjust the ginger root and make it less for future.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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