Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Catfish | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
| Roasted Peanut | 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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- For marinating catfish:
- 4 U.S. Farm-Raised Catfish fillets
- 2 tablespoons vegetable oil
- 1 tablespoon minced fresh lemon grass, or grated lemon zest, to taste
- For the Hoisin-Ginger Sauce:
- 1 tablespoon vegetable oil
- 2 tablespoons finely minced yellow onion
- 1 cup hoisin sauce
- 1 cup water
- 1/3 cup rice wine vinegar or white vinegar
- 1/4 teaspoon ground chili paste (optional; see Note)
- For garnish: sliced green onions and roasted peanuts
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Directions
1. Place catfish in a shallow pan and sprinkle with oil and lemon grass or lemon zest. Set aside.
2. To make the sauce, heat oil in a small saucepan over medium heat. Add onion and garlic and sauté for about 1 minute. Add hoisin sauce, water, vinegar and chili paste, if using. Reduce heat and simmer for about 10 minutes or until a creamy consistency. If sauce is too thick, add more water. Set aside.
3. Prepare a grill or preheat the broiler.
4. Place fillets on an oiled grill rack or broiler pan rack. Grill or broil fillets about 4 inches from the heat source for 2 or 3 minutes on each side, or until fish flakes easily when tested with a fork. Place fillets on serving plates and spoon a little of the sauce on top. Sprinkle with green onions and peanuts and serve.