Whole Sizzling Catfish With Ginger And Ponzu Sauce Food

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WHOLE SIZZLING CATFISH WITH GINGER AND PONZU SAUCE



Whole Sizzling Catfish with Ginger and Ponzu Sauce image

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

2 (2 1/2 lb) catfish, gutted
12 slices fresh ginger, blanched
peanut oil (for deep frying)
1 lemon
1/4 cup soy sauce
6 tablespoons mirin
2 tablespoons lemon juice
1/4 cup rice vinegar
fried mushroom
enoki mushrooms
fresh greens

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

SIZZLING CATFISH WITH BLACK BEAN-SOY SAUCE



Sizzling Catfish with Black Bean-Soy Sauce image

Yield Makes 4 servings

Number Of Ingredients 8

2 1 1/2- to 1 3/4-pound whole catfish, cleaned, gutted
24 thin slices peeled fresh ginger (about 2 ounces)
3/4 cup rice flour*
1 1/2 cups peanut oil
Black Bean-Soy Sauce>/epi:recipeLink
1 large tomato, seeded, diced
1/4 cup chopped green onions
2 limes, cut into wedges

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.

GINGER CATFISH (TREY CHA K'NYEI)



Ginger Catfish (Trey Cha K'nyei) image

Provided by Longteine de Monteiro

Categories     Fish     Stir-Fry     Fall

Yield Serves 4

Number Of Ingredients 10

5 tablespoons vegetable oil
2 cups peeled, julienned ginger (about 1/2 pound)
1 1/2 pounds catfish fillets, sliced crosswise into 1/4-inch-wide strips
3 1/2 tablespoons sugar
2 tablespoons mushroom soy sauce
2 tablespoons fish sauce
1 teaspoon salt
1 large Spanish onion, thinly sliced
1/4 red bell pepper, julienned
1/2 bunch scallions, cut diagonally into 2-inch pieces

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the ginger and cook, stirring, until brown and crisp, about 7 minutes. Add the fish, stir gently until thoroughly mixed with the ginger and cook for about 3 minutes. Add the sugar, soy sauce, fish sauce and salt and stir well. Stir in the onion and cook for another 3 to 4 minutes. Add the red pepper and scallions and cook for another 2 minutes, then serve.

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.

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