Asian Ginger Catfish

Asian Ginger Catfish
  • 1 cup chicken broth
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon minced garlic
  • 2 tablespoons soy sauce
  • 1 1/4 pounds thin catfish fillets
  • 6 large white mushrooms, sliced
  • 1/4 cup sliced green onion
  • 1 tablespoon chopped fresh cilantro (optional)


  1. Put chicken broth, ginger, and garlic in a wide pot with a lid. Bring the broth to a boil, reduce heat to medium-low, and simmer 3 to 5 minutes.
  2. Stir soy sauce into the broth mixture; add catfish fillets. Spoon broth over the fillets. Place cover on the pot, bring broth to a boil, and let cook for 3 minutes more. Add mushrooms, cover, and cook until the fish loses pinkness and begins to flake, about 3 minutes more. Sprinkle green onion over the fillets, cover, and cook for 30 seconds. Garnish with cilantro to serve.

04/17/2018
Asian Ginger Catfish, recipe PT15M PT1H 5 455 calories

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