Best Ginger Catfish With Vermicelli Recipes
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.
CARAMEL COATED CATFISH
Catfish cooked Vietnamese style, coated in a caramel fish sauce.
Provided by Everett
Categories World Cuisine Recipes Asian Vietnamese
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Mix 1/3 cup of water with the fish sauce in a small bowl and set aside. Combine shallots, garlic, black pepper, and red pepper flakes in a separate bowl and set aside.
- Heat 1/3 cup of water and 1/3 cup of sugar in a large skillet over medium heat, stirring occasionally until sugar turns deep golden brown. Gently stir in the fish sauce mixture and bring to a boil. Stir in the shallot mixture and cook until shallots soften, then add the catfish. Cover and cook the catfish until the fish flakes easily with a fork, about 5 minutes on each side. Place catfish on a large plate, cover, and set aside. Increase heat to high and stir in 1/2 teaspoon of sugar. Stir in the lime juice and any sauce that has collected on the plate. Bring to a boil and simmer until the sauce has reduced. Pour sauce over the catfish and garnish with green onions and cilantro.
Nutrition Facts : Calories 404 calories, Carbohydrate 24.1 g, Cholesterol 106.7 mg, Fat 17.4 g, Fiber 0.8 g, Protein 36.8 g, SaturatedFat 4 g, Sodium 675.9 mg, Sugar 18.5 g
VIETNAMESE GRILLED CATFISH WITH NOODLES (CHA CA)
You can serve this with rice instead of noodles. You can use the dipping sauce over almost anything - as a dip, over noodles, on salads, seafood and meats. You can make it up to 1 day ahead, just refrigerate.
Provided by morelhunter
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Mix minced shallots, fish sauce, curry powder, ginger, turmeric, cayenne and garlic.
- Rinse fish and pat dry.
- Place fillets and shallot mixture in a large plastic bag, turn to coat.
- Refrigerate and marinade at least 30 min.
- up to 24 hours.
- Lightly coat fillets with oil and place on foil.
- Grill on high heat, turning once, until barely opaque but still moist-looking in center of thickest part, 4-8 min.
- total.
- Divide lettuce, bean sprouts, cilantro between 6 deep wide bowls.
- Mound noodles over vegetables.
- Lay a fish fillet on each mound of noodles.
- Sprinkle peanuts, green onions, dill and fried shallots over the top.
- Drizzle with dipping sauce and pass remaining sauce in bowl.
- Fried shallots-Saute 1 c.
- thinly sliced shallots in 2 tbsp.
- salad oil in a 10 inch skillet until golden, 6-10 min.
- Vietnamese Dipping Sauce-Mix 1/2 cup water, fish sauce, vinegar, lime juice, sugar, garlic.
- Add chili to taste.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love