Grilled Lemongrass Catfish with Hoisin-Ginger Sauce

Recipe Description

A Catfish recipe.


  • 4 U.S. farm-raised catfish fillets
  • ==
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced fresh lemongrass|lemon grass, or grated lemon zest, to taste
  • === Hoisin-ginger sauce ===
  • 1 tablespoon vegetable oil
  • 2 tablespoons finely minced yellow onion
  • 1 cup hoisin sauce
  • 1 cup water
  • ? cup rice wine vinegar or white vinegar
  • ¼ teaspoon ground chili paste
  • ==
  • sliced green onions and roasted peanuts


  1. Place catfish in a shallow pan and sprinkle with oil and lemongrass|lemon grass or lemon zest.
  2. Set aside.
  3. To make the sauce, heat oil in a small saucepan over medium heat.
  4. Add onion and garlic and sauté for about 1 minute.
  5. Add hoisin sauce, water, vinegar and chile paste, if using.
  6. Reduce heat and simmer for about 10 minutes or until a creamy consistency.
  7. If sauce is too thick, add more water.
  8. Set aside.
  9. Prepare a grill or preheat the broiler.
  10. Place fillets on an oiled grill rack or broiler pan rack.
  11. 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.
  12. Place fillets on serving plates and spoon a little of the sauce on top.
  13. Sprinkle with green onions and peanuts and serve.
This article uses material from the "Grilled Lemongrass Catfish with Hoisin-Ginger Sauce" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License