Top 10 Best Catfish Stew Recipes - Mytour.vn

Ingredients:

• Catfish 400g
• Chopped shallots 1 tsp
• Chopped garlic 1 tsp
• Sliced ginger 40g
• Caramelized sauce 2 tbsp
• Rice flour 1 tbsp
• Green onions (tops) 3 stalks
• Chili peppers 3 pieces
• Fish sauce 2 tbsp
• Annatto oil 1 tbsp
• Common seasonings (sugar/salt/pepper/MSG/seasoning powder) to taste

Instructions:

• First, clean the catfish by removing the innards, gills, and head. Rinse the fish thoroughly with diluted salt water, then rinse with clean water. Cut the fish into bite-sized pieces.
• Marinate the fish with 20g of sliced ginger, 3 tsp sugar, ½ tsp MSG, ½ tsp salt, 1 tsp seasoning powder, 2 tbsp fish sauce, 1 tsp chopped garlic, 1 tsp chopped shallots, ¼ tsp pepper, and 2 tbsp caramelized sauce.
• Mix well and let it marinate for about 15 minutes.
• Heat a clay pot, add 1 tbsp annatto oil, and wait until it's hot before adding the marinated fish.
• Turn the heat to high and cook until it boils, then add 100ml of water. Let it cook again until it boils, then add the green onion tops.
• Turn the heat to low, cover the pot, and simmer for about 8-10 minutes. Mix 1 tbsp rice flour with 1 tbsp warm water and add slowly to the pot, stirring well.
• Cover and simmer for another 5 minutes. Add 20g of sliced ginger and a few chili peppers. Adjust the seasoning to your taste, then turn off the heat and serve.
• Result: This catfish stew is simple to make but promises a mouthwatering, rich flavor. The tender fish and savory sauce are incredibly flavorful and will surely make a great pairing with steamed white rice, along with some cucumber, tomato, or fresh herbs on the side.

Ingredients:

• Catfish 500g
• Ginger 50g
• Shallots 20g
• Green onion stalks 5
• Chili peppers 5
• Caramelized sauce 1 tbsp
• Fish sauce 4 tbsp
• Seasoning powder 2 tbsp
• Sugar 3 tbsp
• Salt 1/3 tbsp
• Pepper 1/3 tbsp
• Cooking oil 2 tbsp

Instructions:

• Clean the catfish and cut it into 2 cm slices.
• Peel and clean the ginger and shallots. Slice or julienne the ginger according to preference, and finely chop the shallots.
• Place the catfish into a bowl and add the prepared ingredients: ginger, shallots, fish sauce, caramelized sauce, seasoning powder, sugar, salt, and pepper. Mix everything together so the flavors evenly coat the fish. Let the fish marinate for 15 minutes.
• Place a clay pot on the stove over high heat and add 2 tbsp of cooking oil.
• Once the oil is hot, add the catfish and marinade to the pot. When the fish begins to brown, add 1 cup of hot water.
• Lower the heat and simmer for 30 minutes.
• As the fish simmers, gently turn the fish pieces to ensure even cooking and flavor absorption.
• Be sure to constantly skim the foam off the surface with a ladle.
• Before turning off the heat, add the sliced ginger, green onion stalks, and chili peppers, then simmer for an additional 5 minutes.
• Result: Serve the catfish on a plate, topping it with the ginger and garnishing with a few slices of chili for a beautiful presentation. This freshly made ginger catfish stew pairs perfectly with hot steamed rice for an unforgettable meal!

Ingredients:

• Catfish 1kg (1 fish)
• Minced lemongrass 1 cup
• Green onions 10g
• 1 large garlic bulb
• 3 shallots
• 3 chili peppers
• 1 small can of fermented soybeans
• Caramelized sauce 2 tbsp
• Cooking oil 1 tbsp
• Common seasonings to taste

Instructions:

• Prepare the catfish:
  • Buy pre-cleaned catfish from the market, then briefly blanch it in boiling water to remove excess slime. Afterward, rinse it with salt water, then clean water, and drain. Cut the fish into bite-sized pieces.
• Prepare other ingredients:
  • Wash and chop the green onions. Peel and finely chop the garlic and shallots.
• Marinate the fish:
  • Place the fish pieces in a bowl (or large dish) and add the seasonings: 1 tsp salt, ½ tsp MSG, 1 tsp seasoning powder, 1 tbsp sugar, 2 tbsp fish sauce, 2 tbsp caramelized sauce. Mix everything well and let it marinate for 15-20 minutes.
• Prepare the fermented soybean sauce:
  • Heat a shallow pan on medium heat, adding 1 tbsp of oil. Sauté half of the chopped shallots and garlic until fragrant. Then add 1 cup of minced lemongrass, stir for about 2 minutes, and add the can of fermented soybeans. Stir-fry for 3 minutes.
  • Next, add a bowl of water and season with ½ tsp MSG and 1 tbsp sugar. Stir until it boils, then turn off the heat.
• Cook the fish:
  • In another pan or pot, heat on medium and sauté the remaining shallots and garlic until fragrant. Add the marinated catfish and stir-fry until the fish firms up.
  • Pour the prepared fermented soybean sauce (from the previous step) into the pan, along with the chili peppers. Simmer for about 7 minutes, then add the green onions and turn off the heat.
• Result: This fermented soybean catfish stew has a rich, savory flavor from the fermented soybeans, complemented by the sweet and salty sauce. The tender catfish is easy to eat and loved by both children and adults alike!

Ingredients:

• Catfish 500g
• Turmeric 1 root
• Dry chili powder ¼ tbsp
• Fresh chili peppers 3 (optional for spice lovers)
• Fish sauce 2 tbsp
• Sugar 1 tbsp
• Salt ½ tsp
• Pepper ⅓ tsp
• Cooking oil 2 tbsp
• MSG 1 tsp

Equipment: Clay pot, stove, knife, cutting board, bowl, spoon, chopsticks...

Instructions:

• Prepare the ingredients:
  • Clean the catfish as in the previous recipe, then cut into 2-3 cm slices according to your preference. Wash the turmeric and slice it thinly.
• Marinate the fish:
  • Place the catfish in the clay pot, add the prepared ingredients: turmeric, fish sauce, caramelized sauce, sugar, salt, pepper, and chili powder. Stir the fish well to coat it with the seasonings and let it marinate for 10 minutes before cooking.
• Cook the catfish:
  • Place the clay pot on the stove, add 2 tbsp of cooking oil. Once the fish firms up, add half a cup of hot water. Braise the fish on low heat until the water evaporates, then sprinkle a little pepper and turn off the heat.
• Final result:
  • Transfer the fish to a plate, garnish with a few slices of chili for extra appeal. The turmeric not only enhances the flavor but also promotes good digestion!

Ingredients:

• Catfish: 400g
• Eggplant: 300g
• Ginger (sliced), minced garlic
• Spring onions, cilantro
• Chili peppers: 100g
• White wine: 20g
• Seasonings: pepper, soy sauce, satay

Instructions:

• Wash the spring onions, cilantro, chili peppers, and eggplant. Chop the spring onions, chili peppers, and cilantro into small pieces. Slice the eggplant into thin rounds.
• Clean the catfish, cut into portions, and marinate with salt, pepper, and monosodium glutamate for 5-7 minutes to allow the flavors to absorb.
• Heat oil in a pan, add pepper, satay chili paste, soy sauce, white wine, minced garlic, and sliced ginger. Stir-fry for a fragrant aroma, then add the catfish and toss it in the seasonings.
• Once the catfish firms up, add 500ml of water, stir well, and cover the pan.
• When the water comes to a boil, add the sliced eggplant and chili peppers. Stir well and cover again.
• Braise the fish over medium heat until the sauce thickens, becomes fragrant, and the eggplant softens. Adjust seasoning to taste.
• Finally, add chopped cilantro and spring onions, stir, and turn off the heat.
• Serve the braised catfish on a plate, sprinkle with some pepper, and enjoy with hot rice.

Ingredients:

• 400g catfish
• 100g lemongrass
• 20g garlic, shallots
• Chili peppers
• 2 tablespoons pork fat
• 1 teaspoon sugar
• 1 tablespoon chili paste
• 2 tablespoons sugar
• 4 tablespoons fish sauce

Instructions:

• Clean the catfish by rinsing it in warm water, scraping off any slime, then rubbing it with salt and rinsing again. Cut the fish into 1cm thick slices.
• Chop the lemongrass and chili peppers finely, then mince them. Use a food processor to finely chop the garlic and shallots.
• In a pan, heat 2 tablespoons of sugar to dissolve and caramelize. Once the sugar turns a light brown, add 2 tablespoons of pork fat, followed by the minced garlic and shallots. Sauté until fragrant.
• Add ⅔ of the minced lemongrass and chili into the pan, stir-frying until aromatic, then add the catfish. Add 4 tablespoons of fish sauce, 1 teaspoon of sugar, 1 tablespoon of chili paste, and stir well before turning off the heat.
• Let the catfish sit in the pan for 15 minutes to marinate, then simmer on low heat until the sauce thickens, turning the fish to ensure even seasoning. Once the sauce reduces, add the remaining lemongrass and cook for another 1-2 minutes before turning off the heat.
• Serve the braised catfish on a plate and enjoy it with hot rice.

Ingredients:

• Prepared catfish fillets
• A bit of sugar
• 2 tablespoons fish sauce
• Fresh chili salt (made by crushing fresh chilies with salt)
• A little pepper, onion, and garlic
• 1 onion
• A little curry powder
• 2 fresh chilies
• 1 liter coconut water
• 4 tablespoons fish sauce
• 2 tablespoons cooking oil
• Common seasonings to taste

Instructions:

Prepare the ingredients

• Wash the lemongrass, then finely chop it. Peel the onion, wash it, and cut it into wedges.

Prepare the catfish

• When you buy the catfish, clean the belly, remove the guts, and scrape off any slime from the head. Cut off the blood clots on both sides of the gills, rub the fish with salt, and rinse it under water. Drain the fish and cut it into bite-sized pieces.

Marinate the catfish

• Place the fish into a bowl, then add 1 teaspoon turmeric powder, curry powder, 1 tablespoon sugar, ¼ tablespoon salt, 1 teaspoon monosodium glutamate, 1 tablespoon fish sauce, and 300g chopped lemongrass. Mix well and marinate for about 7–10 minutes.

Cook the catfish

• Heat a pan, add 2 tablespoons of cooking oil, and sauté 2 teaspoons of minced garlic until fragrant. Add the marinated catfish and sauté for 3–4 minutes until the fish is firm. Then, add 1 liter of coconut water, cover, and cook on low heat for about 10 minutes until the fish is cooked through.
• Add the onion and cook for another 4–5 minutes until the onion is tender but not overcooked. Taste and adjust the seasoning, then turn off the heat.
• Finally, top with 2 tablespoons of roasted peanuts and serve.

Ingredients:

• 300g yellow catfish
• 300g pork belly
• 50g fresh turmeric
• 1 tablespoon minced ginger
• 5 shallots
• 4 green bird's eye chilies
• 2 red bird's eye chilies
• 25g young ginger leaves
• 2 tablespoons annatto oil
• ½ tablespoon ginger powder
• 2 teaspoons chili powder
• 1.5 teaspoons seasoning powder
• 5.5 tablespoons fish sauce
• 1 teaspoon pepper

Instructions:

• Prepare the catfish and pork belly:
  • Clean the pork belly, cut into bite-sized pieces.
  • Clean the catfish, remove the internal organs, and rinse several times. Cut the fish into small 3 cm pieces.

• Marinate the catfish and pork belly:
  • In a bowl, combine the catfish with smashed chilies, chopped shallots, mashed turmeric, ½ teaspoon pepper, ½ tablespoon ginger, ½ tablespoon sugar, 5 tablespoons fish sauce, 2 teaspoons chili powder, and 1 teaspoon seasoning powder. Mix well and marinate for 30 minutes.
  • For the pork, mix ½ teaspoon seasoning powder, 1 teaspoon fish sauce, ½ teaspoon pepper, and some chopped turmeric, then marinate for 30 minutes.

• Stir-fry the pork belly and catfish:
  • Heat 2 tablespoons annatto oil in a pan, add the marinated pork belly and ½ tablespoon minced ginger. Stir-fry over medium heat until the pork is browned, then set it aside.
  • In the same pan, stir-fry the catfish until the skin becomes crispy.

• Braised the catfish:
  • Place a few ginger leaves in the bottom of a pot, layer the catfish and pork belly alternately.
  • Add a cup of hot water, cover, and cook for 15 minutes.
  • After 15 minutes, add 2 red chilies and finely sliced ginger leaves. The dish is ready to serve.
  • Note: Braising the fish with pork belly makes the catfish tender and flavorful. Using hot water and ginger leaves also helps eliminate the fishy smell and enhances the aroma of the dish.

• Final result: The catfish braised with pork belly is golden, fragrant, and tender, paired with the richness of pork, the spiciness of chilies, and the distinctive aroma of ginger and turmeric, making it a perfect dish for rice.

Ingredients:

• 500g catfish (about 1 fish)
• 1 piece of fresh ginger
• 1 piece of fresh turmeric
• 2 stalks lemongrass
• 2 shallots
• 3 tablespoons fermented soybean paste
• 2 tablespoons cooking oil
• Salt/Sugar to taste

Instructions:

• Prepare the ingredients:
  • Peel the ginger, turmeric, shallots, and lemongrass. Rinse them clean and let them dry.
  • Smash the lemongrass and cut the ginger into short pieces. Mince the turmeric and shallots.

• Prepare the catfish:
  • Clean the catfish by removing the internal organs, gills, and rinsing the fish in diluted salt water several times. Cut the fish into bite-sized pieces.
  • After the fish has drained, marinate it with ½ tablespoon of salt and mix well.
• Fry the catfish:
  • Heat 2 tablespoons of oil in a pan. Once hot, add the catfish and fry both sides for 2-3 minutes until golden, then remove from the pan.
• Braise the catfish:
  • In a bowl, mix 3 tablespoons of fermented soybean paste, 4 teaspoons of sugar, and 2 tablespoons of water. Stir well.
  • Place half of the lemongrass and ginger at the bottom of a pot. Layer the catfish on top, followed by the remaining lemongrass, ginger, shallots, and turmeric. Pour the prepared fermented soybean paste mixture over the top and cook over medium heat. Once the pot starts boiling, lower the heat and simmer until the sauce thickens, then turn off the heat.
• Tips:
  • Layering ginger and lemongrass at the bottom of the pot prevents the fish from sticking or burning.
  • Cooking the fish over low heat ensures the fish absorbs the seasoning well and becomes flavorful.
  • Before finishing, taste and adjust the seasoning if necessary.
• Final result: The braised catfish has a distinctive aromatic fragrance with a beautiful brown color. The catfish is tender without falling apart, with a delicious balance of spicy and salty flavors that will surely make you crave more rice.

Ingredients:

• 2 catfish
• 2 shallots and 2 chili peppers
• 1 bulb of garlic
• Some spring onions
• Common cooking seasonings

Instructions:

• Step 1: After cleaning the catfish, cut it into bite-sized pieces.
• Step 2: Place the catfish in a large bowl and season it with minced shallots, minced garlic, ground pepper, sugar (1 teaspoon each), and ½ teaspoon of salt and fish sauce. Add a few chili slices and mix everything together to ensure the fish is coated with the seasoning. Let it marinate for 30 minutes.
• Step 3: To cook the fish, you can use either a regular pan or a clay pot, but a clay pot works best. First, heat a little oil and sugar on the stove to make caramel sauce. Add minced garlic and shallots and fry them until fragrant. Gently add the marinated catfish into the pan, turning it to brown both sides. Then, add boiling water to cover the fish and simmer on low heat. When the fish is cooked and the sauce is reduced to a thick consistency, add chopped spring onions and stir well before turning off the heat. Serve the braised catfish hot with white rice, garnished with cracked pepper to enhance the aroma. You can also add fresh herbs for decoration and extra flavor.