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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fast, easy, and savory poached catfish in a ginger garlic broth. Serve over rice. My family loves it. Ingredients:
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) |
Directions:
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.
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