Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut Oil | 1 tbsp (14g) | 119 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Catfish | not in our table | 0 |
| Ponzu | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 2 1/2 pound Whole U.S. Farm-Raised Catfish, gutted
- 12 slices fresh ginger, blanched
- Peanut oil for deep frying
- 1 lemon
- Ponzu Sauce (recipe follows:)
- 1/4 cup soy sauce
- 6 tablespoons mirin (see Note)
- 2 tablespoons lemon juice
- 1/4 cup rice vinegar
- For garnish: Fried mushrooms, enoki mushrooms and fresh greens
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Directions
1. Make three 2-inch slits on each side of each catfish. Stuff each slit with a slice of ginger.
2. Pour enough peanut oil into a wok or a large, deep skillet so that it will cover catfish completely when frying. Heat oil until sizzling hot. Fry catfish in the hot oil, one at a time, turning to cook on all sides until golden brown and crispy and fish flakes easily when tested with a fork. Drain on paper towels.
3. Place on serving plates and squeeze lemon juice over the hot catfish. Garnish with fried mushrooms, enoki mushrooms and greens. Serve with a bowl of ponzu sauce.
4. For Ponzu Sauce: Mix all ingredients in a small bowl. Makes 1 cup.