Top 10 Tempting Catfish Dishes

Ingredients:

• Catfish 2 kg (choose older catfish for better taste)
• Coconut water (30 ml)
• 1 lemongrass
• 1 purple onion
• 3 chili peppers
• 2 tomatoes
• 200 grams pineapple
• Assorted vegetables 30 grams (baby corn/mushrooms/wild betel leaves/palm heart/peppermint)
• Seasonings 10 grams (sugar/salt/chili salt)

Instructions:

• Prepare Catfish:
  • Clean the catfish, then rub salt on the body to remove the slime.
  • You can add a bit of vinegar or lime on the fish to eliminate the fishy smell and help the slime come off faster.
  • After rubbing off the slime, wash the fish with warm salted water to remove any remaining slime.
  • Next, use a knife to remove the two blood clots on both sides of the fish near the belly. Cut the belly and head of the fish separately for boiling water, then wash the entire fish again with lime water.
  • Place the fish on the cutting board, use a knife to cut along the backbone of the fish to split it in half, separating the fish bones. Then, cut the fish meat into thin slices.
• Prepare Other Ingredients:
  • Wash the mushrooms and cut them into small pieces. Wash wild betel leaves and palm heart.
  • Prepare a large basin of water, then add 1/2 tablespoon of salt and fresh lime juice, stir to dissolve. Use your hands to remove the outer layers of banana pith, stopping when it gets to the hard-to-peel part of the corn.
  • Use a knife to thinly slice the banana pith horizontally. Note to soak the banana pith in the lime and salt water for at least 30 minutes. Then, scoop it out and rinse it several times with water to clean it. Finally, scoop it out to drain.
  • Split one lemongrass in half, finely chop the root part, and cut the remaining part into 3 - 4 cm sections.
  • Clean the pineapple and finely chop it with a knife.
  • Take 1 purple onion and 3 chili peppers, finely chop them.
  • Wash the tomatoes and cut them into pieces.
• Put a pot on the stove, add 1 tablespoon of cooking oil. Wait for the oil to heat up, add purple onions, lemongrass, and chili peppers and stir-fry to release the aroma.
• Then add the chopped pineapple and tomatoes to stir-fry together. To enhance the flavor, add a little chili salt.
• Stir-fry until the tomatoes and pineapple become firm, then add 1.5 liters of filtered water. After that, add the head, fish bones, and fish belly into the pot.
• Next, add about 2 teaspoons of fish sauce, 2 teaspoons of salt, 1 teaspoon of sugar, and start cooking for the head and fish bones to be cooked in about 30 minutes.
• Add coconut water, 1 tablespoon of sugar, 1 teaspoon of salt, and season to taste.

Finished Product: Before eating, dip the thinly sliced fish into the boiling pot for a moment, the fish will not break apart. Dip the accompanying vegetables while eating. You can use sweet and sour fish sauce or any dipping sauce you like. This catfish hot pot dish can be served with fresh vermicelli. When eating, you will feel the incredibly enticing flavor harmonized with the sweet taste of fresh catfish, a rich and intense aroma. Try making this catfish hot pot dish for your family to enjoy!

Ingredients:

• Catfish 400 gr
• Chopped purple onion 1 teaspoon
• Chopped garlic 1 teaspoon
• Sliced ginger 40 gr
• Soy sauce 2 tablespoons
• Rice flour 1 tablespoon
• 3 shallot heads
• 3 pieces of chili
• Fish sauce 2 tablespoons
• Sesame oil 1 tablespoon
• Common spices a bit (sugar/salt/pepper/msg)

Instructions:

• When buying catfish, gut the fish, remove the gut, head, and wash the fish in diluted saltwater, then rinse with water several times. Cut the fish into bite-sized pieces.
• Marinate the fish with 20g of sliced ginger, 3 teaspoons of sugar, 1/2 teaspoon of msg, 1/2 teaspoon of salt, 1 teaspoon of msg, 2 tablespoons of soy sauce, 1 teaspoon of chopped garlic, 1 teaspoon of chopped purple onion, 1/4 teaspoon of pepper, and 2 tablespoons of soy sauce.
• Mix well and marinate the fish for about 15 minutes.
• Place a clay pot on the stove, add 1 tablespoon of sesame oil, wait for the oil to heat up, then add the marinated fish.
• Adjust the heat to high and braise until the water boils, then add 100ml of filtered water. Continue braising until the water boils again, then add shallot heads.
• Reduce the heat, cover the pot, and simmer for about 8 - 10 minutes. Prepare a mixture of 1 tablespoon of rice flour with 1 tablespoon of warm water, then slowly pour it into the pot and stir well.
• Cover the pot again and simmer for another 5 minutes, then add 20g of sliced ginger and some pieces of chili. Adjust the seasonings to taste, then turn off the heat.

Finished Product: The braised catfish in clay pot with simple execution promises to be extremely appetizing with firm and delicious catfish meat, along with flavorful and enticing braising liquid. Enjoy this dish with a bowl of hot white rice and some fresh cucumber, tomatoes, or raw vegetables for a complete and delightful meal!

Ingredients:

• Catfish 500 grams
• Lime 1 piece
• Ginger 20 grams
• Spicy chili 3 pieces
• Cooking oil 250 ml
• Sugar 1.5 tablespoons
• Fish sauce 1 tablespoon
• Salt 1/2 teaspoon
• Seasoning powder 1 teaspoon
• MSG 1/2 teaspoon
• Ginger powder 1 tablespoon
• Pepper 1 teaspoon

Instructions:

• Place the catfish in a bowl with 1/2 tablespoon of salt.
• Cut the lime into 7:3 ratio horizontally, squeeze out most of the juice into the fish bowl.
• Use your hands to rub the entire fish body, use a knife to scrape off the mucus outside the fish skin, then use your hands to stroke for about 3 minutes.
• Finally, rinse thoroughly to drain the water.
• Place the fish on absorbent paper to dry. Then, cut on both sides of the fish with a width of about 2cm each.
  
• Put the fish in a bowl with 1/2 teaspoon of salt, 1 teaspoon of seasoning powder, 1/2 teaspoon of MSG, add 1 tablespoon of ginger powder, 1 teaspoon of pepper, and 1/2 tablespoon of sugar, mix well, marinate for about 30 minutes.
• Peel and clean the ginger, cut it into small pieces.
• Put ginger and chili in a mortar, add 1 tablespoon of sugar, 1 tablespoon of fish sauce, add the remaining lime, mix well. Then, pour fish sauce into a bowl.
• Put cooking oil in a pan, wait for the oil to heat up. Then, reduce the heat to medium, evenly turn both sides of the fish until golden brown, then remove the fish from the oil.

Finished Product: The crispy fried catfish with fragrant and delicious ginger fish sauce, crispy and harmonious, combined with the spicy dipping sauce, will give you a delicious meal with your family.

Ingredients:

• 1 hybrid catfish (300 - 400g)
• 1 piece of galangal
• 1 cup coconut water
• 1 small turmeric root
• Spring onions, cilantro, chili
• 1 dried shallot
• Spices

Instructions:

• Cut the pre-prepared catfish into small, bite-sized pieces (2 - 3cm).
• Marinate the catfish with pepper, sugar, fish sauce, seasoning powder, and salt for about 30 minutes.
• Gently massage to ensure the fish absorbs the seasonings evenly.
• Grind the galangal, filter out the residue, and keep only the liquid.
• Clean and finely chop the spring onions and cilantro.
• Peel and finely chop the dried shallot.
• For the turmeric and galangal, clean them, remove the peel, extract the liquid, and discard the residue. You can keep a few slices of young ginger for decoration.
• Heat a pan or pot, add 2 tablespoons of cooking oil, and sauté the dried shallot until fragrant and golden.
• Then, add the coconut water, galangal, turmeric, chopped chili, and 1 bowl of water. Stir well and bring to a boil.
• When the water boils, add the marinated catfish, reduce the heat to simmer until the fish is tender. Adjust the seasoning to taste, then add spring onions and cilantro, and turn off the heat.
  

Result: Lemongrass infused braised catfish, fragrant and golden, with tender, flavorful fish.

Ingredients:

• 1 catfish (1 kg)
• 2 cups coconut water
• 2 tablespoons coconut dye
• 3 tablespoons fish sauce
• 1 teaspoon seasoning powder
• 1/2 teaspoon MSG
• 1/2 tablespoon sugar
• 1/2 teaspoon pepper

Instructions:

• Buy pre-prepared catfish from the market and scrape off the mucus on the head.
• Remove the two blood clots on both sides of the fish (if any), rub with rock salt, and rinse with water.
• Drain and cut into bite-sized pieces.
• Place the chopped catfish in a clay pot, then add in order: 2 tablespoons of coconut dye, 1 teaspoon of seasoning powder, 1/2 teaspoon of MSG, 1/2 teaspoon of MSG, 1/2 tablespoon of sugar, and 3 tablespoons of fish sauce. Mix well and marinate for about 20 minutes.
• Place the fish pot on medium heat, stir until the fish tightens, then add 2 cups of coconut water. At this point, turn the heat to low, simmer until the liquid is reduced, and add 1/2 tablespoon of pepper. Stir well and turn off the heat.

Result: Peppery braised catfish with an enticing brown color, the savory taste of the broth, a hint of spicy aroma from the pepper, and especially the tender, mildly sweet catfish. Enjoy it with hot rice and boiled vegetables.

Ingredients:

• Catfish 500 gr
• Ginger 50 gr
• Shallots 20 gr
• Roots of spring onions 5 branches Chilies 5 pieces
• Food coloring 1 tablespoon
• Fish sauce 4 tablespoons
• Seasoning powder 2 tablespoons
• White sugar 3 tablespoons
• Salt 1/3 tablespoon
• Pepper 1/3 tablespoon
• Vegetable oil 2 tablespoons

Instructions:

• Clean the catfish, cut into bite-sized pieces (about 2 cm).
• Clean and chop ginger and shallots. Slice or julienne the ginger according to your preference and finely chop the shallots.
• Place the catfish in a bowl, add prepared ingredients: ginger, shallots, fish sauce, food coloring, seasoning powder, white sugar, salt, and pepper. Mix well and marinate the fish for 15 minutes before cooking.
• Place a clay pot on high heat, add 2 tablespoons of vegetable oil.
• When the oil is hot, add the marinated fish and liquid to the pot. Once the fish tightens, add 1 cup of boiling water.
• Braise the fish over low heat for 30 minutes.
• During cooking, turn the fish to ensure even cooking and flavor absorption.
• Use a ladle to skim off any foam.
• Before turning off the heat, add julienned ginger, spring onion roots, and whole chilies. Simmer for an additional 5 minutes, then turn off the heat.

Result: Place the fish on a plate, arrange the julienned ginger on top, and add some sliced chilies for decoration. This fish dish is best enjoyed fresh out of the pot, paired with hot steamed rice. Enjoy!

Ingredients:

• 500g hybrid catfish
• Tomatoes
• Pickled cucumbers
• Fresh onions, dried onions
• 2 chili peppers
• Complete spices

Instructions:

• Clean the hybrid catfish, remove the slime, and cut into 2 - 3 pieces.
• Marinate the fish with salt + fish sauce + seasoning powder + ground pepper for 20 minutes.
• To reduce the sourness of the pickled cucumbers, squeeze out the cucumber water or rinse once with water. Cut tomatoes into wedges. Peel and finely chop the dried onions. Dice fresh onions.
• Heat a non-stick pan, add vegetable oil.
• Sauté the dried onions until fragrant, then add pickled cucumbers and tomatoes to stir-fry.
• After 4 minutes, add water until it covers the ingredients, bring to a boil, then add the marinated catfish for cooking.
• Simmer over low heat until the fish is tender (25 minutes), season with suitable spices, add fresh onions, and cilantro on top. Turn off the heat and enjoy.
  

Result: Aromatic and slightly sour hybrid catfish soup that's incredibly easy to enjoy.

Ingredients:

• 1 medium-sized catfish
• 20g straw mushrooms
• 70g white (or brown) rice
• 30g glutinous rice
• Ginger, shallots, green onions, coriander
• Seasonings: Salt, seasoning powder, sugar, cooking oil

Instructions:

Prepare the Ingredients:

• Mix white and glutinous rice, wash thoroughly, and soak in water for about 60 minutes until the rice grains soften.
• Cut off the mushroom stems, wash them, and soak in a dilute saltwater solution for about 30 minutes to remove impurities. Then rinse with water, let it drain, and cut the mushrooms in half.
• Squeeze the catfish to remove excess slime, wash it, and cut it into bite-sized pieces.
• Peel and finely chop shallots, cut green onions and coriander into small pieces, and cut ginger into thin slices.

Congee Cooking:

• After soaking, rinse the rice once with water.
• In a large pot, bring about 1.4 liters of water to almost boiling (not fully boiling), then add the rice.
• Boil for about 15 - 20 minutes, then simmer over low heat until the congee thickens.
• Stir the pot occasionally to prevent the congee from sticking to the bottom.

Sauté Catfish and Mushrooms:

• Boil a pot of water, briefly blanch the cleaned catfish, remove and separate the meat from the bones.
• Heat a pan, add a little cooking oil, sauté the finely chopped shallots until fragrant, then add the catfish to stir-fry.
• Add the straw mushrooms, season with a bit of salt and sugar, and stir-fry for about 10 minutes before turning off the heat.

Complete the Catfish Congee:

• After 15 - 20 minutes of boiling, when the congee has thickened, add about 500ml of boiling water to compensate for the evaporated water. Avoid using cold water to prevent the rice from becoming sticky and losing flavor.
• Add the cooked catfish and mushrooms to the congee, season with 1 tablespoon of sugar, 1 tablespoon of salt, and ½ tablespoon of seasoning powder to taste.
• Simmer for another 5 minutes, then turn off the heat. Garnish with green onions, coriander, and sliced ginger.

Ingredients:

• 1 kg catfish (about 6 small fish)
• 10 green bananas
• 5 eggplants
• 2 pieces of tofu
• 5 sprigs of coriander
• 2 tablespoons lard
• 1/3 bunch of basil/mint leaves
• 1 teaspoon turmeric powder
• 2 tablespoons cooking oil
• Common spices: Salt, MSG, Pepper

Instructions:

• Peel and cut green bananas into bite-sized pieces. Soak them in a diluted saltwater solution for about 1 hour to prevent darkening. Then, rinse and drain.
• Remove the stems from the eggplants, cut them into bite-sized pieces. Soak them with bananas for about 1 hour, then rinse and drain. Pluck and wash basil/mint leaves, coriander, and cut them into small pieces. Cut tofu into bite-sized pieces.
• Clean the catfish, remove the guts, wash with water, and cut into bite-sized pieces. Mix catfish with 1 teaspoon salt, 1 teaspoon MSG, 1 teaspoon ground pepper, and 1 teaspoon turmeric powder. Mix well and marinate for 30 minutes.
• Heat a pan, add 2 tablespoons of lard. When the oil is hot, stir-fry the eggplants and bananas over medium heat. Add 1 teaspoon of salt, stir well for about 5 minutes, then turn off the heat.
• Bring a pot to the stove, turn on high heat, pour about 1 liter of water and bring to a boil. When the water boils, add the previously stir-fried eggplants and bananas, cook until they are tender. When the water boils again, add the marinated catfish and cook for about 15 minutes.
• After the fish is cooked, add tofu, basil/mint leaves, basil/mint leaves, and coriander. Add 1 tablespoon of salt, 1 tablespoon of MSG. Cook for another 2 minutes, taste and adjust the seasoning, then turn off the heat.

Finished Dish: The completed dish exudes the fragrant aroma of basil/mint leaves and coriander, the catfish is tender and sweet, and the bananas and eggplants retain their crispiness. This dish pairs well with hot rice, ensuring your pot of rice will be empty in no time.

Ingredients:

• Catfish: about 1.5kg
• Chili salt: 3 tablespoons
• Green chili: 5 pieces
• Accompanying fresh vegetables: green banana, betel leaf, rice paper, vermicelli, etc.

Instructions:
Prepare ingredients:

• Clean the catfish, slash around to allow the fish to absorb the spices and cook faster.
• Fresh herbs: pick, wash, and drain.

Make chili salt:

• Use the best Tây Ninh chili salt. Put chili salt and green chili in a mortar, grind into a fine mixture.

Marinate the fish:

• Apply the chili salt mixture to the fish. Marinate for about 20 minutes to let the fish absorb the flavors.

Grill the fish:

• Place the fish on the grill, preferably over charcoal. Flip the fish regularly to prevent burning.
• Alternatively, you can grill using an oven or an air fryer for convenience.

Decoration and Enjoyment:

• Place the fish on a plate, beautifully decorate it. Grilled spicy salt catfish served with vermicelli, fresh vegetables is incredibly appealing.