Vietnamese Caramelized Clay Pot Cat Fish (Cá Kho Tộ )

Vietnamese Caramelized Clay Pot Cat Fish (Cá Kho Tộ ) Ingredients 3 lbs cat fish (slice into 1-inch thick steaks 1 teaspoon of thick soy sauce (this is the short-cut to caramelizing my own sugar) 1/2 cup fish sauce (divided) Some vegetable oil for frying 3 tablespoons white granulated sugar 2 tablespoons sliced shallots 1/3 can of coconut juice (Coco brand) 1 tablespoon sliced green onions 1/4 teaspoon black pepper Instructions Coat the catfish with thick soy sauce. Then marinate with 1/4 cup fish sauce for at least 30 minutes. The fish sauce will toughen up the catfish so that it holds … Continue reading Vietnamese Caramelized Clay Pot Cat Fish (Cá Kho Tộ )

Vietnamese Sweet & Sour Catfish Soup (Canh Chua Ca Tre)

Vietnamese Sweet & Sour Catfish Soup (Canh Chua Ca Tre) Ingredients 1/2 lb catfish (Thoroughly clean and slice into 1-inch steaks) 2 teaspoons fish sauce 8 cups water 5 tablespoons granulated white sugar 2 tablespoons tamarind powder (or 40 grams tamarind pulp) 1 tablespoon chicken stock powder 1 teaspoon salt 4 large tomatoes (about 1 lb; quarter) 2 cups bean sprouts 2 tablespoons vegetable oil 2 cloves garlic (mince) 8-10 sprigs Thai Basil (remove leaves from stem and cut into thin strips) 1 Thai chili pepper (optional for those who like it spicy) Instructions Marinate catfish with fish sauce at … Continue reading Vietnamese Sweet & Sour Catfish Soup (Canh Chua Ca Tre)

Crab-Stuffed Catfish

Crab-Stuffed Catfish Fresh catfish fillets are stuffed with crab, Monterey Jack cheese and just enough cayenne pepper to give it some spicy interest. Course Main Course Cuisine American Prep Time 30 minutes Cook Time 25 minutes Total Time 55 minutes Servings 4 Calories 280 kcal Ingredients 4 fillets 6 ounces each fresh catfish 6 ounces crabmeat – fresh is best. Use frozen thawed and drained or canned, rinsed and drained 4 tablespoons Monterey Jack cheese shredded 3 tablespoons dried bread crumbs plain or seasoned 1 tablespoon mayonnaise regular or reduced calorie ¼ teaspoon granulated garlic or garlic powder ½ teaspoon … Continue reading Crab-Stuffed Catfish

Cambodian Ginger Catfish

Cambodian Ginger Catfish Recipe By:Lynda Q “A peppery, kicky, Cambodian fish dish that you’ll love at first bite.” Ingredients 2 tablespoons vegetable oil 1/2 pound peeled, matchstick-cut fresh ginger 4 (4 ounce) catfish fillets 2 tablespoons fish sauce 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 large yellow onion, sliced 1/4 red bell pepper, cut into thin matchsticks 1/2 bunch green onions, cut into 1/4-inch pieces Directions 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, … Continue reading Cambodian Ginger Catfish

Guinataan Hito (Catfish)

Guinataan Hito (Catfish) 2 tablespoons cooking oil 1 onion, chopped 2 cloves garlic, crushed 4 (4 ounce) catfish fillets salt and pepper to taste 1 1/2 cups coconut milk Directions Heat the oil in a skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the garlic is lightly browned and the onion is glossy, 7 to 10 minutes. Add the catfish; season with salt and pepper. Cover and cook for 2 minutes. Add the coconut milk and stir; cover again and cook until the coconut milk appears oily, about 10 minutes. Continue reading Guinataan Hito (Catfish)

Blackened Catfish

Blackened Catfish Ingredients 2 teaspoons cayenne pepper 2 teaspoons lemon pepper 2 teaspoons garlic powder 2 teaspoons salt 2 teaspoons pepper 1 pound catfish fillets 2 tablespoons butter 1 cup Italian-style salad dressing Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper. Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes … Continue reading Blackened Catfish

Southern Fried Catfish

Southern Fried Catfish Ingredients 1/2 cup buttermilk 1/2 cup water salt and pepper, to taste 1 pound catfish fillets, cut in strips 1 1/2 cups fine cornmeal 1/2 cup all-purpose flour 1 teaspoon seafood seasoning, such as Old Bay(TM) 1 quart vegetable oil for deep frying Directions In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate. In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and … Continue reading Southern Fried Catfish

Catfish Gumbo

Catfish Gumbo Ingredients 1 pound catfish fillets, cut into 1 inch pieces 1/4 cup vegetable oil 1/2 cup celery, chopped 1/2 cup green bell pepper, chopped 1/2 cup onion, chopped 1 clove garlic, chopped 2 cups water 2 cubes beef bouillon 2 (8 ounce) cans diced tomatoes 1 (10 ounce) package frozen okra 1 teaspoon salt 1/4 teaspoon red pepper flakes 1/4 teaspoon dried thyme 1 bay leaf 1/8 teaspoon hot pepper sauce Directions In a 3 quart pot, bring the 2 cups of water to a boil. Dissolve the bouillon cubes in the boiling water. In a medium skillet, … Continue reading Catfish Gumbo

Catfish Cakes

Catfish Cakes Ingredients 1 pound catfish fillets 1 medium onion, chopped 1 teaspoon prepared yellow mustard 1 tablespoon creamy salad dressing (e.g. Miracle Whip) 1/2 teaspoon Old Bay Seasoning TM, or to taste 2 1/2 cups coarsely crushed buttery round crackers 1 egg 1 cup vegetable oil (for frying) Directions Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing, Old Bay(TM), cracker crumbs and egg. Mix until evenly blended. Heat oil … Continue reading Catfish Cakes

Cá Kho Tộ Recipe – Vietnamese Caramelized & Braised Fish

    Cá Kho Tộ Recipe – Vietnamese Caramelized & Braised Fish The tộ in cá kho tộ refers to the clay pot this dish is traditionally prepared in. I don’t have any spare clay pots on hand and I bet most of you aren’t going to have it either so we’re going to cheat a bit and make this in a good ol’ fashioned non-stick pan. Mom’s old restaurant served cá kho in a clay pot, but she admitted to me it was actually cooked in a pan and just transferred into the pot. The cooks even heated up the clay pot to fool … Continue reading Cá Kho Tộ Recipe – Vietnamese Caramelized & Braised Fish