SIZZLING CATFISH WITH BLACK BEAN-SOY SAUCE
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Using knife, make 6 diagonal slits on 1 side of each fish, spacing evenly and cutting to the bone. Insert 1 ginger slice into each slit. Turn fish over. Make 6 diagonal slits on second side of each fish; insert remaining sliced ginger. Sprinkle catfish with enough rice flour to coat on all sides.
- Heat 1 1/2 cups peanut oil in heavy large skillet over medium-high heat until thermometer registers 375°F. Gently slide 1 catfish into skillet and fry until golden and almost cooked through, about 5 minutes per side. Transfer to rimmed baking sheet. Repeat frying with second catfish.
- Bake catfish in oven until cooked through and opaque in center, about 10 minutes. Transfer to platter. Pour Black Bean-Soy Sauce over. Garnish platter with tomato, green onions and lime wedges. Serve immediately.
BAKED FISH IN SOY GINGER SAUCE
Simple . . . flavorful . . . quick . . . low-cal. I advise the use of both LOW SODIUM chicken bouillon cubes as well as LOW SODIUM soy sauce when possible so that you can adjust the salt level to your own preference.
Provided by FlemishMinx
Categories Catfish
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 425°F.
- Place fish fillets in a 13 X 9 inch baking dish.
- Dissolve the chicken bouillon cube in one cup boiling water, and set aside.
- Clean the scallions, and cut each in half (basically, separating white part from green); slice the green portions, then cut the white portion in matchstick-size pieces.
- Keep these apart, you will be using them separately.
- Slice the ginger into matchstick-size pieces.
- From the one cup bouillon, remove 1/4 cup and pour this over the fish; sprinkle the fillets with cayenne pepper, salt and pepper if using, then top with the green portion of the scallions.
- Place, covered, in the oven and bake for 15 minutes, or until it flakes easily with a fork.
- In a small bowl, mix the remaining bouillon with the soy sauce, rice wine vinegar, cornstarch and 2 TBS water; set aside.
- Heat the oil in a small non-stick skillet.
- Add the scallion strips and the ginger and cook until golden (just a few minutes).
- Give the soy mixture a good stir, then add to the skillet.
- Heat to boiling, and boil stirring for 1 minute or until the sauce has thickened.
- Remove fish from oven and onto serving plates.
- Serve sauce over the fish.
Nutrition Facts : Calories 178.5, Fat 3.6, SaturatedFat 0.6, Cholesterol 115, Sodium 618.7, Carbohydrate 2.5, Fiber 0.6, Sugar 0.7, Protein 32.4
WHOLE SIZZLING CATFISH WITH GINGER AND PONZU SAUCE
Make and share this Whole Sizzling Catfish with Ginger and Ponzu Sauce recipe from Food.com.
Provided by skat5762
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make three 2-inch slits on each side of each catfish.
- Stuff each slit with a slice of ginger.
- Pour enough peanut oil into a wok or a large, deep skillet so that it will cover catfish completely when frying.
- Heat oil until sizzling hot.
- Fry catfish in the hot oil, one at a time, turning to cook on all sides until golden brown and crispy and fish flakes easily when tested with a fork.
- Drain on paper towels.
- Place on serving plates and squeeze lemon juice over the hot catfish.
- Garnish with fried mushrooms, enoki mushrooms and greens.
- Serve with a bowl of ponzu sauce.
- For Ponzu Sauce: Mix all ingredients in a small bowl.
- Makes 1 cup.
Nutrition Facts : Calories 799.4, Fat 43.2, SaturatedFat 10, Cholesterol 266.3, Sodium 1445.6, Carbohydrate 7.1, Fiber 1.6, Sugar 0.9, Protein 90.6
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