Grilled Lemon Grass Catfish With Hoisin Ginger Sauce Recipe
Ingredients
| 4 4-ounce farm-raised catfish fillets | ||
| Lemon zest | 1 Tablespoon, minced | |
| Yellow onion | 2 Tablespoon, finley minced (SAUCE:) | |
| Garlic | 1 Clove (5gm), finley minced (SAUCE:) | |
| Chili paste | 1/4 Teaspoon (SAUCE:) | |
| 1 cup hoisin sauce | ||
| Water | 3/4 Cup (16 tbs) (SAUCE:) | |
| White wine vinegar | 3/4 Cup (16 tbs) (SAUCE:) | |
| Lemon zest | 1 Tablespoon, minced (SAUCE:) | |
| 2 scallions, sliced thin on the diagonal | ||
Directions
Sprinkle catfish with lemon grass, set aside.
In small saucepan coated with nonstick cooking spray, heat garlic and onions and let sizzle for about 1 minute.
Do not let garlic burn.
Add hoisin sauce, water, rice wine vinegar and chili paste.
Reduce heat and allow to slowly simmer about 10 minutes.
Sauce should have a creamy consistency.
If it s too thick, add more water.
Set aside.
Grill fillets about 3 minutes on each side, until they flake when tested with a fork.
Remove from heat and set aside.
Place each fillet at the center of a dinner plate and carefully spoon sauce on top.
Do not cover competely.
Sprinkle with slivers of scallion.
In small saucepan coated with nonstick cooking spray, heat garlic and onions and let sizzle for about 1 minute.
Do not let garlic burn.
Add hoisin sauce, water, rice wine vinegar and chili paste.
Reduce heat and allow to slowly simmer about 10 minutes.
Sauce should have a creamy consistency.
If it s too thick, add more water.
Set aside.
Grill fillets about 3 minutes on each side, until they flake when tested with a fork.
Remove from heat and set aside.
Place each fillet at the center of a dinner plate and carefully spoon sauce on top.
Do not cover competely.
Sprinkle with slivers of scallion.
Chef
