Asian-Style Braised Catfish
This simple, low-fat preparation is one of the many ways catfish is served in Asia. Many people are surprised by the very clean taste of today’s catfish, which is harvested from environmentally sustainable enclosed fish farms, rather than the muddy channels where it was harvested decades ago.
Black bean garlic sauce is available in the Asian sections of many markets or online from www.importfoods.com, www.asianfoodgrocer.com or www.kalustyans.com.
Total Timeunder 30 minutes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturegarlicky, salty
- 3 scallions, cut into 2-inch lengths
- 1 cup sliced onions
- 2 tablespoons vegetable oil
- 1 pound catfish fillets, cut into bite-size pieces
- Salt and freshly ground black pepper
- 3 tablespoons Chinese fermented black bean garlic sauce
- 1 cup water or stock
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- Cooked rice or rice noodles for serving
In a 12-inch skillet over high heat, sauté the scallions and onions in the vegetable oil.
Season the catfish liberally with salt and pepper. Add the fish to the pan, and cook for 5 minutes over medium heat; add the fermented black bean garlic sauce and water or stock.
Simmer a few minutes until the fish is tender, then thicken the sauce with the cornstarch mixture. When the sauce has thickened, serve the dish over rice or rice noodles.
2006 Jay Weinstein