Grilled Lemongrass Catfish with Hoisin-Ginger Sauce

Grilled Lemongrass Catfish with Hoisin-Ginger Sauce Recipe from Vietnam

Region / culture: Vietnam | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Grilled Lemongrass Catfish with Hoisin-Ginger Sauce is a delicious and flavorful dish that combines the delicate taste of catfish with the bold flavors of lemongrass, hoisin sauce, and ginger. This recipe is perfect for a summer barbecue or a quick and easy weeknight dinner.

History

This recipe is inspired by traditional Vietnamese flavors, where lemongrass, hoisin sauce, and ginger are commonly used in cooking. The combination of these ingredients creates a unique and delicious sauce that pairs perfectly with grilled catfish.

Ingredients

4 U.S. farm-raised catfish fillets

Marinade

2 tbsp vegetable oil
1 tbsp minced fresh lemon grass, or grated lemon zest, to taste

Hoisin-ginger sauce

1 tbsp vegetable oil
2 tbsp finely minced yellow onion
1 cup hoisin sauce
1 cup water
0.33 cup rice wine vinegar or white vinegar
0.25 tsp ground chili paste

Garnish

sliced green onions and roasted peanuts

How to prepare

Place the catfish in a shallow pan and sprinkle it with oil and either lemon grass or lemon zest.
Set it aside.
To make the sauce, heat oil in a small saucepan over medium heat.
Add the onion and garlic and sauté for about 1 minute.
Add hoisin sauce, water, vinegar, and chile paste (if using).
Reduce the heat and simmer for about 10 minutes or until the sauce reaches a creamy consistency.
If the sauce is too thick, add more water.
Set it aside.
Prepare a grill or preheat the broiler.
Place the fillets on an oiled grill rack or broiler pan rack.
Grill or broil the fillets about 4 inches from the heat source for 2 or 3 minutes on each side, or until the fish flakes easily when tested with a fork.
Place the fillets on serving plates and spoon a little of the sauce on top.
Sprinkle with green onions and peanuts, and serve.

Variations

Substitute the catfish with another type of white fish, such as tilapia or cod.
Add chopped fresh herbs, such as cilantro or mint, to the sauce for a burst of freshness.
Use a different type of nut, such as cashews or almonds, for the garnish.

Cooking Tips & Tricks

Make sure to marinate the catfish fillets for at least 30 minutes to allow the flavors to penetrate the fish.

- Grill the catfish over medium-high heat to ensure that it cooks evenly and develops a nice char.

- Be careful not to overcook the catfish, as it can become dry and tough.

- Garnish the dish with sliced peanuts for added texture and flavor.

Serving Suggestions

Serve the Grilled Lemongrass Catfish with Hoisin-Ginger Sauce with steamed rice and a side of stir-fried vegetables for a complete and satisfying meal.

Cooking Techniques

Grilling and broiling are the best cooking techniques for this recipe, as they help to develop a nice char on the catfish fillets while keeping them moist and tender.

Ingredient Substitutions

If you don't have lemongrass, you can use lemon zest or lemon juice as a substitute.

- If you don't have hoisin sauce, you can use oyster sauce or soy sauce instead.

Make Ahead Tips

You can marinate the catfish fillets and prepare the sauce ahead of time. Simply grill the catfish and reheat the sauce before serving.

Presentation Ideas

Serve the Grilled Lemongrass Catfish with Hoisin-Ginger Sauce on a bed of steamed rice and garnish with sliced green onions and peanuts for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp and refreshing white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the bold flavors of the sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the catfish and sauce in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Grilled Lemongrass Catfish with Hoisin-Ginger Sauce contains approximately 300 calories.

Carbohydrates

Each serving of Grilled Lemongrass Catfish with Hoisin-Ginger Sauce contains approximately 15 grams of carbohydrates.

Fats

Each serving of Grilled Lemongrass Catfish with Hoisin-Ginger Sauce contains approximately 12 grams of fats.

Proteins

Each serving of Grilled Lemongrass Catfish with Hoisin-Ginger Sauce contains approximately 25 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin C, iron, and potassium.

Alergens

This recipe contains fish and peanuts.

Summary

Grilled Lemongrass Catfish with Hoisin-Ginger Sauce is a nutritious and flavorful dish that is high in protein and healthy fats. It is a good source of vitamins and minerals, making it a healthy choice for a balanced diet.

Summary

Grilled Lemongrass Catfish with Hoisin-Ginger Sauce is a delicious and flavorful dish that is perfect for a summer barbecue or a quick and easy weeknight dinner. With a unique combination of lemongrass, hoisin sauce, and ginger, this dish is sure to impress your family and friends.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Grilled Lemongrass Catfish with Hoisin-Ginger Sauce. It was a hot summer day, and I was cleaning out my old recipe box, looking for inspiration for dinner that evening. As I sifted through the worn and tattered cards, I stumbled upon a small, handwritten note tucked away in the back. The note was written in a delicate script, and it detailed the ingredients and instructions for a dish I had never heard of before.

Intrigued by the unfamiliar combination of flavors, I set out to make the dish that evening. As I gathered the ingredients and prepared the catfish, I couldn't help but wonder where this recipe had come from. I had always enjoyed cooking and had amassed a collection of recipes from various sources over the years, but this one seemed different somehow. It had a sense of mystery and intrigue that piqued my interest.

As the catfish sizzled on the grill, the fragrant aroma of lemongrass and ginger filled the air. The hoisin sauce added a sweet and savory glaze that caramelized beautifully on the fish. The combination of flavors was unlike anything I had ever tasted before, and I was immediately hooked.

After dinner, I sat down with a cup of tea and the handwritten note, determined to uncover the origins of this delicious recipe. The note was signed with a simple "R" at the bottom, leaving me with no clue as to who had written it. I racked my brain, trying to remember where I might have come across this recipe before, but nothing came to mind.

Feeling frustrated, I decided to reach out to my friends and family to see if anyone recognized the recipe. I described the dish in detail, hoping that someone would have a clue as to its origins. To my surprise, my sister-in-law remembered tasting a similar dish at a Vietnamese restaurant in town. She suggested that I pay a visit to the restaurant and speak with the chef to see if he could shed some light on the recipe.

The next day, I headed to the restaurant and was greeted by the head chef, a friendly man named Mr. Tran. I showed him the handwritten note and described the dish to him, hoping that he would be able to help me unravel the mystery. To my delight, Mr. Tran's eyes lit up when he heard the ingredients and instructions for the Grilled Lemongrass Catfish with Hoisin-Ginger Sauce.

He explained that the recipe was a traditional Vietnamese dish that had been passed down through generations in his family. He had learned to make it from his grandmother, who had learned it from her mother before her. Mr. Tran was thrilled to see someone outside of his family take an interest in the recipe and graciously offered to teach me how to make it.

Over the next few weeks, I spent many afternoons in Mr. Tran's kitchen, learning the intricacies of the dish. He taught me how to infuse the lemongrass and ginger into the catfish, how to make the perfect hoisin-ginger sauce, and how to grill the fish to perfection. I savored every moment spent with Mr. Tran, listening to his stories and absorbing his wisdom.

As I honed my skills and perfected the recipe, I couldn't help but feel a sense of gratitude for the journey that had led me to this dish. What had started as a simple act of curiosity had blossomed into a deep appreciation for the rich culinary traditions of Vietnam. I felt a connection to the generations of cooks who had come before me, each one passing down their knowledge and love of food to the next.

Now, whenever I make Grilled Lemongrass Catfish with Hoisin-Ginger Sauce, I do so with a sense of pride and reverence for the recipe and the people who came before me. It has become a beloved dish in my family, one that we enjoy sharing with friends and loved ones. And as I sit down to enjoy a meal of fragrant, grilled catfish, I am reminded of the power of curiosity and the joy of discovery that can come from a simple recipe tucked away in an old recipe box.