Aug 20, 2018

Braised Catfish Fillets with Ginger and Soy

These catfish fillets are poached in a delicious mixture of ginger, soy sauce, scallions, cilantro, and rice vinegar.

White Fish Fillets with Ginger and Soy

Need a fish dinner that is fast, inexpensive, and delicious? This dish is tasty, takes less than thirty minutes to make, and is super economical. It's even pretty enough for dinner guests. The sauce is wonderful over rice and steamed or stir-fried vegetables.

You can make this dish with any mild white fish, such as cod, catfish, sea bass, halibut, grouper, tilefish, or haddock. I used catfish to make this flavorful fish because I had some filets in the freezer, but I think any of the fish mentioned above could be interchangeable. Just buy what's good and reasonably priced, and you have dinner in a flash.

This recipe has been slightly adapted from the book Mark Bittman's Kitchen Matrix: More than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities. Over 700 recipes in 300 pages! This recipe came from the section, White Fish Fillets +12 ways, including broiled, sautéed, roasted, and poached. It was really difficult to choose which dish to post.

Catfish Fillets in Asian flavored broth

This poached catfish was tender and juicy and came out perfectly after a 10 minute rest in this soy ginger broth.

This week, Wendy of A Day in the Life on the Farm chose White Fish +12 ways for the #KItchenMatrixCookingProject. Be sure to check out what Wendy and Camilla made with white fish today after the recipe.

catfish, whitefish
fish, main
Asian
Yield: 4 servings

White Fish Fillets with Ginger and Soy

ingredients


  • 2 tablespoons vegetable oil
  • 1 tablespoon minced fresh ginger
  • 1 1/2 pounds white fish filets
  • 1/2 cup soy sauce
  • 1 1/2 cups water
  • 1/2 cup chopped scallions
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon rice vinegar
  • Shredded scallions for garnish

instructions


  1. In a 12 inch sauté pan (or a skillet with high sides), heat the vegetable oil. Add the ginger and cook until sizzling, about 30 seconds. 
  2. Add the fish filets, soy sauce, water, scallions, cilantro, and rice vinegar. Bring the mixture to a boil, cover the pan, and remove it from the heat. 
  3. Let the pan sit for 10 minutes (15 minutes for larger fish pieces). Place the fish in shallow bowls, divide the broth among the bowl, and garnish with shredded scallions. 


Braised White Fish Fillets with Ginger and Soy

4 comments:

  1. You dish looks amazing! Mine was not a success. Oh, well, you can't win 'em all. Next week!

    ReplyDelete
    Replies
    1. Awww. Thanks! I'm so sorry the bacon did not work!! Yes, there's alway next week!

      Delete
  2. I was tempted by this recipe with Asian flavors too. It is on my to make list.

    ReplyDelete

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