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Catfish Braised with Ginger
Rate this recipeThe coziest meals are the ones with rustic, simple dishes full of the warmth of home. Catfish braised with ginger comes from the people of the southern river delta: fragrant, firm catfish braised with pungent ginger makes a dish that's impossible to resist.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
7
Time
45 minutes
Servings
4
Level
Easy
Ingredients
Catfish
500 g
Shallots
2 piece
Ginger
1 piece
Caramel sauce
1 tablespoon
Rice flour
2 tablespoon
Chilies
4 piece
Spring onions
3 stalk
Implementation Steps
01
- Wash the fish and cut it into bite-sized steaks.
- Scrape the skin off the ginger and slice it.
- Cut the spring onions into lengths.
- Finely mince the shallots.
- Scrape the skin off the ginger and slice it.
- Cut the spring onions into lengths.
- Finely mince the shallots.
02
- Marinate the fish with the ginger, shallots and a little sugar, seasoning powder, fish sauce, caramel sauce, salt and pepper for about 20 minutes before cooking.
03
- Heat a little cooking oil in a pot.
- When the oil is hot, add the fish. Once the flesh firms up, add 1 bowl of water and cook for 30 minutes.
- When the oil is hot, add the fish. Once the flesh firms up, add 1 bowl of water and cook for 30 minutes.
04
- Mix the rice flour with 2 tablespoons of water, whisk until smooth, then stir it into the pot of fish.
- Finally, add the spring onions, cook for another 5 minutes and turn off the heat.
- Finally, add the spring onions, cook for another 5 minutes and turn off the heat.
05
Your dish is ready. Enjoy!
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