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
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.
GINGER CATFISH (TREY CHA K'NYEI)
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
Categories Fish Ginger Quick & Easy Lime Pan-Fry Chive Bon Appétit
Yield Serves 2
Number Of Ingredients 11
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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