Delicious Steamed Catfish Fillet with Savory Gravy
Nutritional value per serving
Calories320kcal
Carbs10gram
Fat12gram
Protein30gram
Ingredients
- Catfish fillets (fresh, skinless) - choose firm, white flesh without odor500 g
- Garlic (minced)2 cloves
- Ginger (fresh, grated)1 tbsp
- Soy sauce (low sodium, optional for gravy)2 tbsp
- Vegetable oil1 tbsp
- Cornstarch1 tsp
- Water (for gravy)150 ml
- Scallions (chopped, for garnish)2 pieces
- Saltto taste n/a
- Black pepper (freshly ground)to taste n/a
This recipe guides you through steaming tender catfish fillets paired with a rich, savory gravy. Steaming is a healthy way to cook fish that preserves moisture and natural flavors without added fats. The homemade gravy enhances the mild catfish with a delicious mix of aromatics and seasonings. Total ingredient cost is approximately $12 (nearly €11, £9.50, ₹950). The dish provides about 320 kcal per serving and fits well into gluten-free and low-fat diets. Complexity is easy, and cooking time is quick, making it an ideal option for novice home cooks seeking a nutritious meal.
Preparation instructions
Prepare the Catfish Fillets
1Rinse the catfish fillets under cold running water and pat dry with paper towels. This helps remove excess moisture and ensures even cooking.
Season the Fish
2Lightly season the fillets with salt and freshly ground black pepper on both sides. This adds basic flavor before steaming.
Set Up the Steaming Equipment
3Fill a pot or wok with about 5 cm (2 inches) of water. Place a steaming rack or heatproof plate inside, ensuring it doesn't touch the water. Bring the water to a boil over medium-high heat.
Steam the Catfish
4Place the seasoned catfish fillets on a heatproof plate or steaming basket and carefully set it on the steaming rack. Cover with a lid and steam for 8-10 minutes until the fish is opaque and flakes easily with a fork. Use a food thermometer to ensure the internal temperature reaches at least 63°C (145°F) for safe consumption.
Prepare the Gravy Base
5While steaming, heat the vegetable oil in a small saucepan over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant but not browned.
Make the Gravy
6Add water and soy sauce to the saucepan. Bring to a simmer. Mix cornstarch with a little cold water to create a slurry, then slowly stir into the simmering liquid. Continue cooking and stirring until the gravy thickens, about 2-3 minutes. Adjust seasoning with salt and pepper as needed.
Serve
7Once the fish is steamed and safe to eat, place the fillets on serving plates. Pour the hot gravy over the fish and garnish with chopped scallions. Serve immediately for best flavor and food safety.
Cooking Tips
-Always use a clean thermometer to check fish doneness; undercooked fish can be unsafe.
-Do not overcrowd the steamer — steam fish in a single layer for even cooking.
-If you don’t have low sodium soy sauce, reduce added salt to prevent over-salting.
-You can substitute catfish with other firm white fish like cod or tilapia using the same method.
Equipment Needed
- Steamer pot or a large pot with steaming rack
- Heatproof plate or steaming basket
- Small saucepan
- Mixing bowl (for cornstarch slurry)
- Cooking thermometer
- Knife and cutting board
- Measuring spoons and cups
Shopping List
- [ ] 500g fresh catfish fillets ($8): Choose firm, white fillets without fishy odor.
- [ ] Garlic (1 bulb) ($0.50): Fresh bulbs with no mold.
- [ ] Fresh ginger (small piece) ($0.30): Firm and smooth skin.
- [ ] Low sodium soy sauce (small bottle) ($2): Check for gluten-free if needed.
- [ ] Vegetable oil (small bottle) ($1): Use a neutral oil like canola or sunflower.
- [ ] Cornstarch (small pack) ($0.50): Pure cornstarch for thickening.
- [ ] Scallions (1 bunch) ($0.50): Bright green tops and firm stems.
- [ ] Salt & black pepper (check your pantry) ($0): Pantry staples
Total estimated cost: $12 (prices may vary).
FAQ
How do I know when the catfish is fully cooked?
The catfish is fully cooked when it turns opaque throughout and flakes easily with a fork. Using a food thermometer, the internal temperature should be at least 63°C (145°F) for safe consumption.
Can I use frozen catfish fillets?
Yes, but fully thaw the fillets in the refrigerator and pat dry before steaming to ensure even cooking and safety.
What if I don't have a steamer?
You can create a makeshift steamer by placing a heatproof plate on a metal rack or inverted bowl inside a pot with water, making sure the water does not touch the plate.
Can I add vegetables to steam with the fish?
Yes, quick-cooking vegetables like bok choy or green beans can be steamed alongside the fish if space allows. Adjust steaming time accordingly.