Best Sizzling Catfish With Black Bean Soy Sauce Recipes

Black Bean-Soy Sauce image

Yield Makes about 1 1/3 cups

Number Of Ingredients 10

1/2 cup soy sauce
1/4 cup Asian fermented black beans,* rinsed well, drained
1/4 cup rice vinegar
3 tablespoons water
3 tablespoons (packed) thinly sliced pickled ginger*
1 tablespoon chopped peeled fresh ginger
3 garlic cloves, chopped
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon sesame seeds

Steps:

Blend first 7 ingredients in processor until finely chopped. Stir in green onions, cilantro and sesame seeds. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
*Available at Asian markets, specialty foods stores and some supermarkets.

Fried Catfish with Chive-Ginger Sauce image

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.

Whole Sizzling Catfish with Ginger and Ponzu Sauce image

Provided by skat5762

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.