Top 10 Delicious Catfish Dishes and Simple Recipes You Can Make at Home

The dish of grilled catfish with galangal and rice vinegar combines the tender, juicy fish with the strong aromatic flavor of galangal and lemongrass, paired with the mild tang of rice vinegar.

Ingredients:

• 4 slices of catfish
• 2 tablespoons of fish sauce
• 2 galangal roots
• 2 tablespoons of rice vinegar
• 1 teaspoon of monosodium glutamate
• 6 stalks of lemongrass
• 2 tablespoons of cooking oil

Instructions:

• Clean the fish and make 1-2 shallow cuts on each piece to allow the marinade to infuse better. Peel and finely chop the galangal, and do the same with the lemongrass.
• In a bowl, combine the fish with 2 tablespoons of fish sauce, 2 tablespoons of rice vinegar, galangal, and 1 teaspoon of monosodium glutamate. Massage the mixture into the fish using your hands, then add the lemongrass and rub again. Let it marinate for 30-60 minutes.
• Prepare a charcoal grill, and use a brush to oil the grilling rack to prevent the fish from sticking. Place the marinated fish on the grill.

• Use small metal wires to secure the grill, preventing it from falling apart during grilling. Grill slowly, turning the fish every 2-3 minutes to ensure all sides cook evenly and turn golden brown.
• Once the fish is fully grilled, carefully remove it from the grill and place it on a serving plate. Arrange cucumber slices, carrots, starfruit, and green bananas around the fish, garnished with aromatic herbs for a beautiful presentation.
• Enjoy the grilled catfish with chili sauce or sweet-and-sour fish sauce. Try your hand at making this dish!

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Catfish is firm, flavorful, and can be prepared by steaming, which enhances its natural sweetness and deepens the taste. The beer-steamed catfish is a delightful dish that will please your entire family, especially on a cool day or during a special occasion like a family gathering or hosting an esteemed guest.

Ingredients:

• 2.5 kg of catfish
• 5 stalks of lemongrass
• 1 thumb-sized piece of ginger, smashed
• 2 tomatoes
• 1 can of beer
• Seasoning: Salt, pepper
• Fresh herbs: Green onions, dill

Instructions:

• Clean the catfish with salt or lemon to remove the fishy smell and let it drain. Then, score the fish lightly to allow the seasoning to penetrate evenly during steaming.
• Season the fish with salt, lemongrass, and ginger, and let it marinate for about 30 minutes before cooking.
• Place the sliced lemongrass and ginger at the bottom of the steaming pot. Pour the beer in, enough to cover the lemongrass but not too much, as excess liquid can make the fish too soft. Then, place the fish into the pot.
• Steam the fish for 10-15 minutes, or until it releases its aromatic fragrance. To check if it’s done, gently pull a piece of fish with chopsticks; if it flakes off easily, it’s ready.
• Top the fish with fresh ginger, green onions, and dill, then cover and steam for another 30 seconds before serving.
• Enjoy the beer-steamed catfish on its own, or pair it with fresh herbs and vermicelli noodles for a delightful meal.

Next on the list is the delicious Crispy Fried Catfish with Tomato Sauce. With just a few simple steps, you can prepare a unique and flavorful dish that will delight your entire family!

Ingredients:

• 1 large catfish
• 2 tomatoes
• Shallots, green onions, and dill
• Seasonings: Fish sauce, sugar, monosodium glutamate

Instructions:

• Clean the catfish, then slice it into thin fillets. Wash the tomatoes and cut them into wedges, chop the green onions and dill, and finely chop the shallots.
• Heat oil in a pan over low heat and fry the catfish until golden brown. Be sure to maintain a low heat to prevent burning. Once crispy, remove the fish and set it aside on a plate.
• In the same pan, sauté the shallots until golden and fragrant, then add the tomatoes and stir-fry. For the sauce, add 1 tablespoon of water, 1 tablespoon of fish sauce, a pinch of sugar, and monosodium glutamate. Stir until the sauce thickens and reaches the desired flavor, then remove from heat.
• Return the fried catfish to the pan and simmer in the sauce for about 5 minutes, allowing the sauce to reduce and coat the fish.
• Before serving, stir in the green onions and dill for added flavor. Transfer the dish to a plate and enjoy!

The catfish, also known as “Thanh ngư,” is highly prized in both Vietnam and China, which is why it tends to be one of the more expensive types of freshwater fish available. Next on the menu is the tangy and refreshing Sour Catfish Soup!

Ingredients:

• 2 pieces of catfish
• 1/2 pineapple
• 1 shallot
• Green onions, dill
• 2 tomatoes
• 3 sour plums or 1 tamarind
• Seasonings: seasoning powder, monosodium glutamate, cooking oil

Instructions:

• Clean the catfish and cut it into pieces. Slice the tomatoes into wedges, chop the green onions and dill, mince the shallot, and cut the pineapple into bite-sized pieces.
• Heat oil in a pan, then fry the catfish pieces until golden brown. Remove them from the pan and set aside. Sauté the minced shallot in a little oil until fragrant, then add the tomatoes and cook until soft, seasoning with salt and seasoning powder.
• Add the fried catfish back to the pan, stir to coat with the seasonings, and simmer for 10-15 minutes. Then add water to cover the fish and drop in the sour plums, bringing the mixture to a boil.
• To enhance the soup's tangy flavor, add the pineapple and cook for another 5 minutes. Turn off the heat, and garnish with chopped green onions and dill before serving.

Catfish is not only great for boosting the immune system and fighting oxidation, but black catfish also helps with flu prevention, detoxification, relieving stomach discomfort, improving appetite, and supporting women's health post-childbirth. This fish is known for its many health benefits, making dishes like Braised Grass Catfish with Pickled Mustard Greens both delicious and nutritious, perfect for a satisfying meal.

Ingredients:

• 1 grass catfish
• 200g pickled mustard greens
• 300g pork belly
• 2 long red chilies
• 2 shallots
• 3 tablespoons sugar
• 3 teaspoons black pepper
• 4 tablespoons cooking oil
• 3 cloves garlic
• 3 tablespoons fish sauce
• 3 tablespoons seasoning powder

Instructions:

• Clean the catfish and cut into pieces. Soak in a mild saltwater solution for 2 minutes to remove any fishy smell.
• Cut the pork belly into large chunks. Set the chilies aside. Slice the pickled mustard greens and smash the garlic and shallots.
• In a pot, heat 1 tablespoon of cooking oil and add 1 teaspoon of sugar to caramelize. When it starts to smoke, remove from heat and add the pork belly and mustard greens to sauté briefly.
• Layer the catfish on top, followed by garlic, shallots, and chilies. Add 1 tablespoon of fish sauce and cook for 5 minutes. Then pour in enough hot water to cover the fish and season with salt and seasoning powder.
• Cover and cook for another 5 minutes. Your flavorful dish is now ready to be served with hot rice!

Black catfish is considered a delicacy among freshwater fish. Its firm, white flesh is not only delicious but also packed with nutrients, making it perfect for restoring energy in those feeling fatigued, suffering from poor appetite, or in need of nourishment. The following recipe for fried black catfish with lemongrass and chili is a tasty dish that your whole family will enjoy!

Ingredients:

• 400g black catfish (choose firm, thick pieces)
• 1 shallot
• 1 chili
• Fish sauce
• 1 package of flour for frying
• 4 stalks of lemongrass

Instructions:

• First, clean and dry the fish. Cut the fish into pieces about 1.5cm thick and place them in a large bowl.
• Peel the outer layer of the lemongrass, rinse, and chop finely. Blend the shallots and lemongrass in a food processor to create a paste. If you like it spicy, you can add chili powder.
• Mix the fish with the lemongrass paste and a pinch of salt. Let it marinate for about 15 to 20 minutes to absorb the flavors.
• After marinating, add 3-4 tablespoons of flour for frying to the fish and gently mix so the flour coats the fish without breaking it. Let it sit for another 30 minutes to let the fish absorb the seasonings.
• Heat oil in a pan, enough to cover the fish. Adjust the heat to medium to prevent the fish from burning. Fry the fish until golden and fragrant with the scent of lemongrass, then remove and place on paper towels to drain excess oil.
• Once the fish is cooked, you can make a dipping sauce and add fish sauce to the pan. Simmer until the liquid reduces. If you prefer less salt, you can skip this step. Just plate the fish, garnish, and enjoy!

Catfish is an incredibly versatile ingredient that can be used in many different dishes. Whether you prepare it in a hotpot, sour soup, fried, or braised, it’s always delicious. But to understand why catfish pairs so perfectly with rice, try this braised catfish with ginger and lemongrass recipe. With a little bit of technique, you’ll create a savory, aromatic, and nourishing dish that will leave everyone asking for more.

Ingredients:

• 1kg catfish
• 200g pork belly
• 4 stalks of lemongrass
• 1 piece of ginger
• 3 chili peppers
• 10g pepper
• 1 coconut
• Seasonings: fish sauce, salt, sugar, MSG, and pre-made braising liquid

Instructions:

• Start by washing the catfish thoroughly with cold water, then rinse with warm water to help firm up the fish before braising. Cut the catfish into bite-sized pieces.
• Marinate the fish with fish sauce, MSG, pepper, and allow it to soak in the seasonings for about 30 minutes.
• Clean the pork belly with salt and cut it into pieces. Slice the ginger thinly. Chop the lemongrass into pieces and crush it lightly.
• Heat oil in a pot, then layer the pork belly at the bottom. Add the ginger, catfish, chili peppers, lemongrass, and season with a bit of fish sauce, braising liquid, and pepper. Pour in coconut water until it covers the fish.
• Bring the pot to a simmer over low heat, and braise until both the fish and pork belly are tender and fully cooked. Once done, serve the braised catfish on a plate and sprinkle some fresh pepper on top. You can pair this dish with fresh herbs, cucumber, and tomatoes for a refreshing touch.

If you’re tired of the traditional way of frying fish and want to try something different, breaded fried catfish will be the perfect choice. Don’t miss out on this delicious recipe to make crispy catfish that’s sure to impress!

Ingredients:

• Half a catfish
• Potato starch
• Crispy flour
• Bread crumbs
• Seasonings
• Dill leaves

Instructions:

• Clean the catfish and slice it into thin fillets, removing the bones.
• Season the fish with ½ teaspoon of salt, ½ teaspoon of soy sauce, and dill. Mix well and let it marinate for 10 minutes.
• Add 3 tablespoons of potato starch and 5 tablespoons of crispy flour. Mix the fish to coat it evenly.
• Pour bread crumbs into a bowl. Dredge each piece of fish in the breadcrumbs, ensuring they are fully coated.
• Heat a generous amount of oil in a pan over medium heat. Fry the fish pieces until they turn golden brown and crispy.
• Place the fried catfish on a plate lined with paper towels to absorb excess oil. Garnish with a sprinkle of dill. Serve with chili sauce or ketchup for dipping, if desired.

Steamed catfish with scallions is another simple yet delicious dish that provides ample nutrition for the entire family. The tender catfish meat blends perfectly with the fragrant aroma of ginger and scallions, promising a flavorful and satisfying meal for everyone.

Ingredients:

• 1 whole catfish
• 10 grams of scallions
• 10 grams of ginger
• Cooking oil, soy sauce, and other seasonings

Instructions:

• After purchasing the catfish, clean it thoroughly. Wash the scallions and cut them into small sections. Peel and clean the ginger, then slice it into thin strips.
• Place the scallions on a plate, then place the fish on top. Steam the fish over boiling water until fully cooked.
• Heat oil in a pan and sauté the ginger until fragrant.
• Once the fish is cooked, top it with a bit of fresh scallions and drizzle the sautéed ginger over it for added flavor. Finally, pour soy sauce over the fish to complete the dish. You can enjoy this dish with steamed rice, and it can be served with fish sauce or soy sauce for dipping.

Sweet and sour catfish is a unique and flavorful dish that will captivate anyone who tries it. It's a perfect and exciting addition to your family meals.

Ingredients:

• Catfish (about 1kg), after cutting off the fins, removing the innards, and separating the head (for other dishes), you’ll have around 650g of the fish body.
• Cornstarch
• Cooking oil, vinegar, soy sauce, a splash of white wine, and seasoning powder to taste
• Onion, garlic, ginger, chili powder, tomato sauce, and other spices

Instructions:

• When buying catfish, usually it is cleaned for you, including removing fins, scales, innards, and gills. You can request them to separate the head and tail for another meal.
• Cut the body of the fish into 1.5cm thick slices. Clean them and pat dry.
• Finely chop the onion, crush the garlic, mince the ginger, and prepare the chili powder (if you like spicy food).
• In a pan, heat the oil, sauté the onions, garlic, and ginger until fragrant. Add tomato sauce and cook until the tomatoes soften and break down. If you don't have tomato sauce, you can finely chop fresh tomatoes and cook them down with half a cup of water.
• Once the tomato mixture is ready, add the fish slices and coat them in the sauce.
• Pour in soy sauce and vinegar, reduce the heat, and cover the pan to let the sauce thicken and coat the fish. Sprinkle chopped onions on top and let them cook in the residual heat.
• And just like that, you have a delicious and tangy sweet and sour catfish, perfect for an easy and flavorful meal.