Catfish Fillets in Ginger Sauce
Elevate your dinner menu with these succulent Catfish Fillets in Ginger Sauce, a dish that combines tender, flaky fish with a zesty, aromatic blend of fresh ginger, garlic, soy sauce, and honey. This quick and flavorful recipe comes together in just 35 minutes, making it perfect for weeknights or casual dinner parties. The catfish fillets are pan-seared to golden perfection before being bathed in a glossy, umami-packed sauce that’s thickened with a cornstarch slurry for a restaurant-quality finish. Garnished with vibrant green onions, this dish pairs beautifully with steamed rice or sautéed vegetables, creating a harmonious balance of textures and flavors. Try this simple yet elegant recipe to bring bold Asian-inspired flavors to your table!
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 tablespoons fresh ginger
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 garlic cloves
- 2 green onions
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse the catfish fillets under cold running water and pat dry with paper towels. Sprinkle both sides with salt and black pepper. Set aside.
Peel and finely grate the fresh ginger. Mince the garlic cloves. Thinly slice the green onions, separating the white and green parts.
In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic to prepare the sauce.
In another small bowl, mix the cornstarch and water to create a slurry. Set aside.
Heat the vegetable oil in a large skillet or non-stick pan over medium heat. Once hot, add the catfish fillets and sear for 3-4 minutes per side, or until golden brown and just cooked through. Remove the fillets from the pan and set aside on a plate.
Lower the heat to medium-low and pour the ginger sauce mixture into the same pan. Stir and allow it to simmer for 2 minutes.
Add the cornstarch slurry to the sauce, stirring constantly, until the sauce thickens slightly, about 1 minute.
Return the catfish fillets to the pan, spooning the sauce over them to coat evenly. Cook for another 2-3 minutes, allowing the flavors to meld.
Remove the pan from heat and garnish with the sliced green parts of the green onions.
Serve immediately with steamed rice or sautéed vegetables for a balanced meal.
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 871 mg | 38% | |
| Total Carbohydrate | 7.1 g | 3% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 4.7 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 450 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
