Catfish Fillets In Ginger Sauce Food

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CATFISH IN GINGER SAUCE



Catfish in Ginger Sauce image

"Whenever I want to serve fish in a flash, I turn to this recipe," reports Mary Dixson, Decatur, Alabama. "The fillets always turn out moist, tender and tasty. For even more flavor, spoon extra sauce over the fish before serving."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup chopped green onions
1 tablespoon vegetable oil
1/4 teaspoon ground ginger
1 teaspoon cornstarch
2 tablespoons water
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon white wine vinegar
1/8 teaspoon cayenne pepper
4 catfish fillets (6 ounces each)

Steps:

  • In a 2-cup microwave-safe bowl, combine the onions, oil and ginger. Microwave, uncovered, on high for 1-1/2 minutes or until onions are tender. , In small bowl, combine the cornstarch and water until smooth. Stir in the broth, soy sauce, vinegar and cayenne. Stir into onion mixture. Microwave, uncovered, at 70% power for 2-3 minutes, stirring after each minute, until sauce comes to a boil. , Place catfish in a microwave-safe 3-qt. dish; pour sauce over the fish. Cover and microwave on high for 5-6 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 274 calories, Fat 16g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 555mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.

CATFISH FILLETS IN GINGER SAUCE



Catfish Fillets in Ginger Sauce image

This is an amazing sauce; easy to throw together and because this recipe is for the microwave, you will have tender, flaky fish in a matter of minutes.

Provided by shelbyrose

Categories     Catfish

Time 19m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup chopped green onion
1 tablespoon vegetable oil
1/4 teaspoon ground ginger
1 teaspoon cornstarch
2 tablespoons water
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon white wine vinegar
1/8 teaspoon cayenne pepper
4 (6 ounce) catfish fillets

Steps:

  • In a 2-cup microwave-safe bowl, combine onion, oil and ginger.
  • Microwave, UNCOVERED, on high for 1 1-1/2 minutes or until onions are tender.
  • In a small bowl, combine cornstarch and water; blend until smooth.
  • Add in broth, soy sauce, vinegar and cayenne; mix well.
  • Stir into onion mixture.
  • Microwave, UNCOVERED, at 70% power for 3-4 minutes, stirring after each minute, until sauce comes to a boil.
  • Place catfish in a microwave-safe 3 quart dish.
  • Pour sauce over catfish.
  • COVER and microwave 5 1/2 to 7 minutes or until the fish flakes easily with a fork.

CAMBODIAN GINGER CATFISH



Cambodian Ginger Catfish image

Make and share this Cambodian Ginger Catfish recipe from Food.com.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 35m

Yield 4 fish fillets, 4 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil
1/2 lb peeled matchstick cut fresh ginger
4 (4 ounce) catfish fillets
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 large yellow onion, sliced
1/4 red bell pepper, cut into thin matchsticks
1/2 bunch green onion, cut into 1/4-inch pieces

Steps:

  • Heat oil in a large skillet over medium heat. Cook and stir ginger in the hot oil until slightly softened and brown, 5 to 7 minutes. Add catfish fillets; cook until firm, about 3 minutes per side. Remove fillets from the skillet to a place and set aside.
  • Stir fish sauce, soy sauce, and oyster sauce together in the skillet. Add onion and red bell pepper; cook and stir until softened, about 4 minutes. Return catfish fillets to the skillet and spoon sauce and vegetables over the fillets. Continue cooking until the flesh of the fish flakes easily with a fork, about 3 minutes more. Garnish with green onions to serve.

CATFISH FILLETS IN WHITE WINE SAUCE



Catfish Fillets In White Wine Sauce image

Provided by Craig Claiborne

Categories     dinner, main course

Time 30m

Yield 6 servings

Number Of Ingredients 11

6 catfish fillets, about 2 pounds
5 tablespoons butter
1/2 cup dry white wine
1/2 pound mushrooms, thinly sliced, about 2 cups
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons flour
1/2 cup milk
Juice of 1/2 lemon
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped parsley

Steps:

  • Preheat the oven to 400 degrees.
  • Pat the catfish pieces dry. Rub a baking dish (a dish measuring about 2 by 13 by 8 inches is ideal) with one tablespoon of the butter. Arrange the fillets over the buttered dish in one layer.
  • Add the wine. Scatter the mushrooms over all and sprinkle with salt and pepper to taste. Place in the oven and bake 10 minutes.
  • Meanwhile, melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring with the whisk. When blended and smooth, remove from the heat.
  • Pour the liquid from the baked fish into the sauce, stirring. Bring to the boil and cook, stirring often, about five minutes. Stir in the lemon juice. Pour the sauce over the fish and bake 10 minutes longer. Sprinkle with Parmesan cheese and parsley. Serve hot.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 9 grams, Sodium 591 milligrams, Sugar 2 grams, TransFat 0 grams

FRIED CATFISH WITH CHIVE-GINGER SAUCE



Fried Catfish with Chive-Ginger Sauce image

Categories     Fish     Ginger     Quick & Easy     Lime     Pan-Fry     Chive     Bon Appétit

Yield Serves 2

Number Of Ingredients 11

2 1/2 tablespoons seasoned rice vinegar
1 1/2 tablespoons light soy sauce
1 tablespoon fresh lime juice
1 teaspoon finely grated peeled fresh ginger
1 small garlic clove, pressed
1 teaspoon (packed) golden brown sugar
4 tablespoons chopped fresh chives
2 6- to 7-ounce skinless catfish fillets
All purpose flour
Peanut oil (for frying)
Fresh whole chives

Steps:

  • Whisk vinegar, soy sauce, lime juice, grated ginger, garlic and golden brown sugar in small bowl to blend. Mix in 3 tablespoons chopped chives. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Press 1 tablespoon chopped chives onto both sides of fish. Sprinkle fish with salt and pepper. Dredge fish in flour; shake off excess.
  • Pour peanut oil into heavy large skillet to depth of 1/4 inch. Heat oil over medium-high heat. Add catfish fillets to skillet and cook until crisp outside and just opaque in center, about 3 minutes per side. Transfer catfish to paper towels to drain. Place catfish on plates. Pour sauce over. Garnish catfish with whole chives and serve immediately.

CATFISH IN SPICY TOMATO SAUCE



Catfish in Spicy Tomato Sauce image

Categories     Fish     Tomato     Bake     Quick & Easy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

1 (28-ounce) can whole tomatoes in juice
1 tablespoon olive oil
2 garlic cloves, finely chopped
Rounded 1/4 teaspoon cayenne
3/8 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1 1/4 teaspoons salt
1 1/2 teaspoons sugar
6 (5-ounce) catfish fillets
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Purée tomatoes with their juice in a blender. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, spices, and 3/4 teaspoon salt, stirring, until garlic is golden, about 1 minute. Add tomato purée and sugar and briskly simmer, uncovered, stirring occasionally, until slightly thickened, 6 to 8 minutes.
  • Pour sauce into a 13- by 9-inch baking dish. Pat fish dry and sprinkle with remaining 1/2 teaspoon salt. Arrange fillets in 1 layer on sauce, tucking each tail end under if necessary to fit, and bake until fish is just cooked through, 10 to 12 minutes. Serve sprinkled with parsley.

CATFISH IN GINGER SAUCE



Catfish in Ginger Sauce image

'Whenever I want to serve fish in a flash, I turn to this recipe,' reports Mary Dixson, Decatur, Alabama. 'The fillets always turn out moist, tender and tasty. For even more flavor, spoon extra sauce over the fish before serving.'

Provided by Allrecipes Member

Time 15m

Yield 4

Number Of Ingredients 10

½ cup chopped green onions
1 tablespoon vegetable oil
¼ teaspoon ground ginger
1 teaspoon cornstarch
2 tablespoons water
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon white wine vinegar
⅛ teaspoon cayenne pepper
4 (6 ounce) fillets catfish

Steps:

  • In a 2-cup microwave-safe bowl, combine the onions, oil and ginger. Microwave, uncovered, on high for 1-1/2 minutes or until onions are tender.
  • In small bowl, combine the cornstarch and water until smooth. Stir in the broth, soy sauce, vinegar and cayenne. Stir into onion mixture. Microwave, uncovered, at 70% power for 2-3 minutes, stirring after each minute, until sauce comes to a boil.
  • Place catfish in a microwave-safe 3-qt. dish; pour sauce over the fish. Cover and microwave on high for 5-6 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 2.2 g, Cholesterol 80.5 mg, Fat 16.4 g, Fiber 0.4 g, Protein 26.9 g, SaturatedFat 3.5 g, Sodium 608.2 mg, Sugar 0.7 g

CAMBODIAN GINGER CATFISH



Cambodian Ginger Catfish image

A peppery, kicky, Cambodian fish dish that you'll love at first bite.

Provided by Lynda Q

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
½ pound peeled, matchstick-cut fresh ginger
4 (4 ounce) catfish fillets
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 large yellow onion, sliced
¼ red bell pepper, cut into thin matchsticks
½ bunch green onions, cut into 1/4-inch pieces

Steps:

  • Heat oil in a large skillet over medium heat. Cook and stir ginger in the hot oil until slightly softened and brown, 5 to 7 minutes. Add catfish fillets; cook until firm, about 3 minutes per side. Remove fillets from the skillet to a plate and set aside.
  • Stir fish sauce, soy sauce, and oyster sauce together in the skillet. Add onion and red bell pepper; cook and stir until softened, about 4 minutes. Return catfish fillets to the skillet and spoon sauce and vegetables over the fillets. Continue cooking until the flesh of the fish flakes easily with a fork, about 3 minutes more. Garnish with green onions to serve.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 16.8 g, Cholesterol 51.3 mg, Fat 15.6 g, Fiber 2.7 g, Protein 19.6 g, SaturatedFat 3.1 g, Sodium 865.7 mg, Sugar 3.8 g

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