Best Steamed Catfish Recipes

STEAMED CATFISH IN BANANA LEAVES

Steps:

• Unfold banana leaves. Cut off and reserve tough center rib that runs along bottom edge of each leaf with kitchen shears. Cut ribs into 12-inch strips (you'll need 8) for tying packets. Gently cut leaves into 8 (10-inch) squares with shears, being careful not to split them (you may want to cut a few extra in case some split while folding). Gently wash banana leaf squares in a large pan of water, then pat dry.
• Heat oil in wok over moderate heat until warm, about 30 seconds, then cook curry paste, stirring constantly, until very fragrant and a shade darker, 1 to 2 minutes. Add stock and fish sauce and bring to a boil over high heat, stirring. Add fish and rice powder and stir-fry until outside of fish just turns white, 1 to 2 minutes, then transfer mixture to a bowl.
• Put a banana leaf square on a work surface, then put 1/3 cup fish curry in center of square and sprinkle with some of sliced Kaffir lime leaves. Fold 2 sides of banana leaf over fish to enclose it (be careful not to split leaf), then fold in opposite sides to form a packet. Tie packet with a strip of banana leaf rib and transfer to heatproof plate. Assemble 7 more packets in same manner, arranging in 1 layer on plate.
• Bring 1 inch water to a boil in wok fitted with steamer rack. Transfer plate with packets to steamer rack carefully and steam, covered with lid, 5 minutes. Serve packets warm or at room temperature.

STEAMED CATFISH

Steps:

• Put fillets in a shallow dish. Place cut ginger and green onion stalks on top. Place in a steamer for 15 mins. or until fish flakes apart easily. Just before fish is ready, place in a small pot the oil on stove and heat until hot. When fish comes out of steamer, drain fish broth in a small bowl. Remove ginger and green onions and replacing fresh ginger and green onions. Pour oil over fish immediately followed by the soy sauce. Serve over rice and with some vegetables.

STEAMED LEMON CATFISH WITH VEGETABLES AND RICE

Steps:

• In a large skillet, melt the butter and saute the rice until golden brown. Stir in the water and seasoning packet, heat until boiling. Cover, reduce the heat, and simmer 10 minutes.
• Add the frozen vegetables and heat till boiling, stirring occasionally.
• Place the fish fillets on top of the veggie-rice mixture. Sprinkle with the lemon-pepper seasoning, lemon juice, and parsley.
• Reduce the heat and cover; let steam about 10 minutes or until the fish flakes when forked and the vegetables are tender.