Asian Ginger Catfish recipe

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Ingredients

1 cup chicken broth
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
2 tablespoons soy sauce
1 ¼ pounds thin catfish fillets
6 large white mushrooms, sliced
¼ cup sliced green onion
1 tablespoon chopped fresh cilantro

Nutrition Info

209.1 calories
carbohydrate: 3.4 g
cholesterol: 66.3 mg
fat: 10.8 g
fiber: 0.8 g
protein: 23.6 g
saturatedFat: 2.5 g
servingSize: -
sodium: 760.9 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Put chicken broth, ginger, and garlic in a wide pot with a lid. Bring the broth to a boil, reduce heat to medium-low, and simmer 3 to 5 minutes.

  2. Stir soy sauce into the broth mixture, add catfish fillets. Spoon broth over the fillets. Place cover on the pot, bring broth to a boil, and let cook for 3 minutes more. Add mushrooms, cover, and cook until the fish loses pinkness and begins to flake, about 3 minutes more. Sprinkle green onion over the fillets, cover, and cook for 30 seconds. Garnish with cilantro to serve.

Recipe Yield

4 servings

Recipe Note

Fast, easy, and savory poached catfish in a ginger garlic broth. Serve over rice. My family loves it.

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