Best 7 Ginger Catfish With Vermicelli Recipes

WHITE FISH FILLETS WITH GINGER AND SOY

Steps:

• 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.
• 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.
• 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.

CATFISH IN GINGER SAUCE

Steps:

• In a 2-cup microwave-safe bowl, combine the onions, oil and ginger. Microwave, uncovered, on high for 1-1/2 minutes or until onions are tender. , In small bowl, combine the cornstarch and water until smooth. Stir in the broth, soy sauce, vinegar and cayenne. Stir into onion mixture. Microwave, uncovered, at 70% power for 2-3 minutes, stirring after each minute, until sauce comes to a boil. , Place catfish in a microwave-safe 3-qt. dish; pour sauce over the fish. Cover and microwave on high for 5-6 minutes or until fish flakes easily with a fork.

CAMBODIAN GINGER CATFISH

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir ginger in the hot oil until slightly softened and brown, 5 to 7 minutes. Add catfish fillets; cook until firm, about 3 minutes per side. Remove fillets from the skillet to a plate and set aside.
• Stir fish sauce, soy sauce, and oyster sauce together in the skillet. Add onion and red bell pepper; cook and stir until softened, about 4 minutes. Return catfish fillets to the skillet and spoon sauce and vegetables over the fillets. Continue cooking until the flesh of the fish flakes easily with a fork, about 3 minutes more. Garnish with green onions to serve.

VERMICELLI PAYASAM

Steps:

• In a large frying pan, heat 1 teaspoon ghee and pasta over medium heat until all pieces have lightly brown and give off a toasted aroma. Set aside.
• In a 3 quart heavy saucepan, heat milk and water on medium high. As soon as the mixture boils, reduce heat to medium and add fried pasta. Continue to simmer for 6 minutes, or until pasta is well cooked. Add sugar and simmer 15 minutes, stirring frequently to prevent sticking. When the mixture is done, it will have a creamy consistency.
• While the milk simmers, in the frying pan used for the pasta, fry the raisins and cashews in 2 teaspoons of ghee until lightly browned.
• Add the fried raisins and nuts and the cardamom to the milk, stir, and remove from the heat. Cover and chill for a few hours or more.
• Serve warm, reheating if necessary.
• In a heavy skillet, over medium to medium low heat, heat the butter until it is completely melted. Watch as the butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling the entire surface. Stir occasionally.
• Soon, small patches of golden brown will appear on the surface, and the overall color of the butter will change from yellow to golden. Push aside the foam periodically to check the color of the sediment. When the sediment turns light brown, remove from the heat. (see note)
• Decant into a jar with a tight lid. Warm, if desired, for serving over rice.
• Note: If you heat until the sediment turns dark brown, the ghee will lose it's flavor and taste like vegetable oil.
• Yield: 1 cup

VERMICELLI OR ANGEL HAIR PASTA WITH CATFISH AND ARTICHOKES

Steps:

• Cut catfish in half, crosswise and slice into thin strips.
• Saute catfish in melted margarine.
• Add the vegetables and cook until tender.
• Stir in low-fat milk; keep warm.
• Cook pasta according to directions on package.
• Drain; toss well with cheese and catfish mixture.
• Sprinkle with nutmeg and serve immediately.

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.

VIETNAMESE GRILLED CATFISH WITH NOODLES (CHA CA)

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.