Tender Asian-Style Steamed Catfish Fillet
Nutritional value per serving
Calories250kcal
Carbs5gram
Fat8gram
Protein30gram
Ingredients
- Catfish fillets (fresh, skin-on preferred) - choose firm, translucent flesh with no off smells400 g
- Fresh ginger - look for firm, smooth skin without wrinkles20 g
- Garlic cloves - choose firm, plump cloves with tight skin3 clove
- Soy sauce (light)2 tbsp
- Sesame oil (toasted)1 tsp
- Chopped scallions (green parts)2 tbsp
- Fresh red chili (optional, thinly sliced)1 piece
- Salt1/4 tsp
- White pepper1/8 tsp
- Water (for steaming)1 liter
This simple Asian-style steamed catfish fillet recipe is perfect for home cooks who want a light, healthy, and flavorful dish. The catfish is gently steamed with classic Asian aromatics like ginger, garlic, and soy sauce, resulting in tender, moist fish with a delicious savory flavor. The total cost of ingredients is approximately $8 USD (about €7, £6, and ₹650), making it affordable and budget-friendly. The dish is around 250 kcal per serving, rich in protein and low in fat. It's a great option for pescatarian or low-fat diets. This recipe is easy in difficulty with a quick preparation and cooking time, taking about 30 minutes total.
Preparation instructions
Prepare the catfish fillets
1Rinse the catfish fillets under cold running water and pat dry with paper towels. Lightly season both sides with salt and white pepper. Set aside. This step ensures even seasoning and primes the fish for steaming.
Slice ginger and garlic
2Peel the ginger and garlic cloves, then slice them thinly. These aromatics will infuse the fish with fragrant, savory flavors during steaming.
Arrange fillets and aromatics in a steaming dish
3Place the catfish fillets in a heatproof shallow dish suitable for steaming. Spread the sliced ginger and garlic evenly over the fish. This allows the flavors to permeate the fillets evenly.
Prepare the steamer setup
4Fill a wok or large pot with about 3-4 cm of water. Bring the water to a gentle boil over medium-high heat. Use a steaming rack or trivet inside, ensuring the water does not touch the dish with fish.
Steam the catfish
5Carefully place the dish with fish on the steaming rack. Cover with a tight-fitting lid. Steam for 12-15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 63°C (145°F) for safe consumption.
Add soy sauce and sesame oil
6Remove the fish from the steamer carefully. Drizzle the soy sauce and toasted sesame oil evenly over the hot fish. Garnish with chopped scallions and sliced red chili if using. The heat helps release the full aroma of the oils and garnishes.
Cooking Tips
-Always use a food thermometer to check fish doneness; catfish is safely cooked at 63°C (145°F) internal temperature.
-Avoid cross-contamination by using separate utensils and cutting boards for raw fish and other ingredients.
-If you don't have a steamer, use a heatproof plate on a rack or inverted bowl in a large pot with a tight lid to steam.
-Adjust the amount of sliced chili or omit for a milder flavor.
Equipment
- Steaming setup (wok with steaming rack or large pot with rack/trivet)
- Heatproof shallow dish
- Knife and cutting board
- Measuring spoons
- Food thermometer (for safety)
Shopping List
- [ ] Catfish fillets, 400g (~$6): Choose fresh, firm fillets with no strong fishy odor.
- [ ] Fresh ginger, 20g (~$0.50): Look for smooth skin and firm texture.
- [ ] Garlic cloves, 3 pieces (~$0.20): Select plump, tight-skinned cloves.
- [ ] Soy sauce (light), 2 tbsp (~$0.50): Pick your favorite brand; light soy sauce is less salty.
- [ ] Toasted sesame oil, 1 tsp (~$0.80): Adds nutty flavor; a little goes a long way.
- [ ] Scallions (green parts), 2 tbsp (~$0.30): Fresh and bright green.
- [ ] Red chili (optional), 1 piece (~$0.30): For heat and color.
- [ ] Salt and white pepper (pantry staples)
FAQ
How do I know when the catfish is fully cooked?
The catfish is fully cooked when it flakes easily with a fork and the internal temperature reaches 63°C (145°F). Using a food thermometer is the safest way.
Can I use frozen catfish fillets?
Yes, but thaw them completely in the refrigerator before cooking to ensure even steaming and safe cooking.
What can I substitute for catfish if unavailable?
You can use other firm white fish fillets like tilapia, cod, or haddock following the same steaming method.
Can I add vegetables to steam with the fish?
Yes, thinly sliced bok choy or snap peas can be steamed alongside the fish, but adjust steaming time to ensure even cooking.