Braised Catfish Fillets with Ginger and Soy

These catfish fillets are poached in a delicious mixture of ginger, soy sauce, scallions, cilantro, and rice vinegar.

Need a fish dinner that is fast, inexpensive, and delicious? This dish is tasty, takes less than thirty minutes to make, and is super economical. It's even pretty enough for dinner guests. The sauce is wonderful over rice and steamed or stir-fried vegetables.

You can make this dish with any mild white fish, such as cod, catfish, sea bass, halibut, grouper, tilefish, or haddock. I used catfish to make this flavorful fish because I had some filets in the freezer, but I think any of the fish mentioned above could be interchangeable. Just buy what's good and reasonably priced, and you have dinner in a flash.

This recipe has been slightly adapted from the book Mark Bittman's Kitchen Matrix: More than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities. Over 700 recipes in 300 pages! This recipe came from the section, White Fish Fillets +12 ways, including broiled, sautéed, roasted, and poached. It was really difficult to choose which dish to post.

This poached catfish was tender and juicy and came out perfectly after a 10 minute rest in this soy ginger broth.

This week, Wendy of A Day in the Life on the Farm chose White Fish +12 ways for the #KItchenMatrixCookingProject. Be sure to check out what Wendy and Camilla made with white fish today after the recipe.

catfish, whitefish

fish, main

Asian

Yield: 4 servingsAuthor: Karen Kerr

White Fish Fillets with Ginger and Soy

ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon minced fresh ginger
• 1 1/2 pounds white fish filets
• 1/2 cup soy sauce
• 1 1/2 cups water
• 1/2 cup chopped scallions
• 1/2 cup chopped fresh cilantro
• 1 teaspoon rice vinegar
• Shredded scallions for garnish

instructions

1. In a 12 inch sauté pan (or a skillet with high sides), heat the vegetable oil. Add the ginger and cook until sizzling, about 30 seconds. 
2. Add the fish filets, soy sauce, water, scallions, cilantro, and rice vinegar. Bring the mixture to a boil, cover the pan, and remove it from the heat. 
3. Let the pan sit for 10 minutes (15 minutes for larger fish pieces). Place the fish in shallow bowls, divide the broth among the bowl, and garnish with shredded scallions. 

https://www.karenskitchenstories.com/2018/08/white-fish-fillets-with-ginger-and-soy.html

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