Grilled Lemon Grass Catfish with Hoisin-Ginger Sauce – TCI

Grilled Lemon Grass Catfish with Hoisin-Ginger Sauce

Serving Size: 4

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What you’ll need:

  • Catfish
  • 4 U.S. Farm-Raised Catfish fillets
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced fresh lemon grass, or grated lemon zest, to taste
  • Chopped green onions and peanuts for garnish
  • Hoisin-Ginger Sauce
  • 1 tablespoon vegetable oil
  • 2 tablespoons finely minced yellow onion
  • 1 cup hoisin sauce
  • 1 cup water
  • ⅓ cup rice wine vinegar or white vinegar
  • ¼ teaspoon ground chili paste (optional; see note)

How to prepare:

Place catfish in a shallow pan, and sprinkle with oil and lemon grass or lemon zest. Set aside.

To make the sauce, heat oil in a small saucepan over medium heat. Add onion and garlic, and sauté for about 1 minute. Add hoisin sauce, water, vinegar and chili paste, if using. Reduce heat, and simmer for about 10 minutes or until a creamy consistency. If sauce is too thick, add more water. Set aside.

Prepare a grill, or preheat the broiler.

Place fillets on an oiled grill rack or broiler pan rack. Grill or broil fillets about 4 inches from the heat source for 2 or 3 minutes on each side, or until fish flakes easily when tested with a fork. Place fillets on serving plates, and spoon a little of the sauce on top. Sprinkle with green onions and peanuts, and serve.

Notes: Hoisin sauce and chili paste are available at Asian markets.