Crispy Whole Steamed Catfish: A Delightfully Tender and Flaky Treat
Nutritional value per serving
Calories250kcal
Carbs5gram
Fat10gram
Protein30gram
Ingredients
- Whole fresh catfish (about 500-600g) - choose firm, fresh fish with clear eyes and no fishy odor1 piece
- Garlic, minced - fresh for best flavor3 cloves
- Ginger, thinly sliced1 tbsp
- Spring onions, sliced2 stalks
- Soy sauce (light)2 tbsp
- Vegetable oil (for crisping)2 tbsp
- Salt1 tsp
- White pepper0.5 tsp
- Lemon or lime (for garnish and flavor)1 piece
This recipe teaches you how to steam a whole catfish to achieve a wonderfully tender and flaky interior with a surprisingly crispy exterior. Steaming is a gentle cooking method that preserves the moisture and flavor of the catfish, while a final crisping step gives the skin an irresistible texture. Catfish is affordable, nutritious, and delicious, making this dish a perfect centerpiece for a family meal or special dinner. The ingredients cost approximately $12 USD (€11, £9, ₹1000) and deliver about 4 servings with approximately 250 calories per serving. This meal suits a balanced diet and is easy to prepare within about 40 minutes in total. The recipe emphasizes food safety with recommended cooking temperatures and hygienic practices to ensure a safe and enjoyable experience.
Preparation instructions
Clean and prepare the catfish
1Rinse the whole catfish under cold running water. Use a brush if available to clean the skin gently. Pat dry thoroughly with paper towels to remove excess moisture; this helps achieve crispiness later. Be careful when handling the fish to avoid cross-contamination. Wash hands thoroughly afterward.
Season the catfish
2Rub the catfish inside and out with salt and white pepper. Stuff the cavity with half the minced garlic, ginger slices, and some spring onions for aroma. Drizzle soy sauce evenly over the fish. Let it marinate for 10 minutes at room temperature for the flavors to develop.
Prepare the steamer
3Fill a large pot or wok with about 5 cm of water and bring it to a rolling boil. Make sure the steamer rack or basket fits snugly and that the fish won't touch the water. Steaming uses moist heat to cook the fish gently and safely.
Steam the catfish
4Place the catfish carefully on a heatproof plate and set it on the steamer rack. Cover with a lid and steam on high heat for 15-20 minutes, depending on the size of the fish. To ensure food safety, the internal temperature of the thickest part of the fish should reach at least 63°C (145°F). Use a kitchen thermometer to check if possible. The flesh should be opaque and flake easily with a fork.
Crisp the skin
5After steaming, carefully remove the fish from the steamer. Heat vegetable oil in a non-stick pan over medium-high heat. Gently place the steamed catfish in the pan and cook for 2-3 minutes on each side until the skin turns golden and crispy. This step adds texture and flavor.
Garnish and serve
6Transfer the crispy steamed catfish to a serving platter. Sprinkle the remaining garlic and spring onions on top. Squeeze fresh lemon or lime juice over the fish before serving for a bright finish. Serve immediately for best taste and texture.
Cooking Tips
-Make sure to dry the fish thoroughly before steaming to prevent sogginess and help the skin crisp up later.
-Handle raw fish with clean hands and utensils to prevent cross-contamination and wash surfaces afterwards.
-If you don’t have a steamer, you can improvise by placing a heatproof plate on a rack inside a large pot with some water.
-For extra flavor, consider adding sliced chili or fresh herbs like cilantro inside the cavity.
-Use a kitchen thermometer to check the internal temperature of the fish for safe cooking.
Equipment
- Large pot or wok with lid
- Steamer rack or basket
- Heatproof plate
- Frying pan (non-stick)
- Kitchen thermometer (optional but recommended)
- Tongs or spatula
- Knife and cutting board
- Paper towels
Shopping List
- [ ] Whole fresh catfish (500-600g): approx. $8 — Choose fish with shiny skin, firm flesh, and no strong odor.
- [ ] Garlic (3 cloves): approx. $0.30 — Fresh and firm bulbs for best aroma.
- [ ] Ginger (small piece): approx. $0.20 — Look for fresh, smooth skin without blemishes.
- [ ] Spring onions (2 stalks): approx. $0.50 — Bright green and crisp stalks.
- [ ] Soy sauce (light, 2 tbsp): approx. $1 (bottle) — Opt for low-sodium if preferred.
- [ ] Vegetable oil (for crisping): you can use any neutral oil, approx. $1 (bottle)
- [ ] Lemon or lime (1): approx. $0.50 — Firm and heavy for juice.
- [ ] Salt and white pepper (pantry staples)
Total approximate cost: $12
FAQ
How do I know when the whole catfish is fully cooked?
The fish is fully cooked when its internal temperature reaches 63°C (145°F). The flesh should be opaque and easily flake with a fork. You can check by inserting a fork in the thickest part and twisting gently.
Can I use frozen catfish for this recipe?
Yes, but make sure to thaw it completely in the refrigerator and pat it dry before cooking. This ensures even cooking and avoids excess moisture.
What if I don’t have a steamer?
You can improvise by placing a heatproof plate on a rack inside a large pot with some boiling water. Cover tightly and steam as described.
Is it necessary to crisp the skin after steaming?
While steaming makes the fish tender, the crisping step adds a delicious texture contrast making the skin golden and slightly crunchy.