Ginger Catfish Stir-Fry From the MeatEater Outdoor Cookbook
Duration
15 minutes
Serves
4 to 6
This recipe comes from the “On the Burner” chapter of our newest book release—The MeatEater Outdoor Cookbook: Wild Game Recipes for the Grill, Smoker, Campstove, and Campfire. To purchase a copy of the book,click here.
Here’s a solid option for a shore lunch or camp dinner on your next fishing trip. The recipe’s combination of ginger and fish is popular in Hong Kong and the southwestern region of China. The bold ginger flavor works particularly well with a host of fish species, including catfish.
You can make the marinade, broth, and vegetables in advance. Then all you need to do is procure the fish and you’re ready to cook. Or drag some fish out of the freezer and use that. The marinade will help cover any off-flavors that might have come about from extended freezer times.
Don’t be put off by the amount of ginger in this dish, as it goes well with fish. Feel free to substitute broccoli, string beans, zucchini, or whatever else you like for the snow peas.
Ingredients
Marinade
- 1 to 1½ lbs. skinned catfish fillets, cut into 1½-inch pieces
- 1 tbsp. Shaoxing wine or dry sherry
- ¼ tsp. kosher salt
- ⅛ tsp. ground white pepper
- 1 tbsp. cornstarch
Sauce
- ½ cup fish, chicken, or vegetable stock
- 1 tbsp. soy sauce
- ¼ tsp. sugar
- 1 tbsp. cornstarch
- ⅛ tsp. ground white pepper
- 1 tbsp. Shaoxing wine or dry sherry
- 3 tbsp. vegetable or neutral oil
- ½ cup peeled ginger, julienned
- 1 garlic clove, finely chopped
- 2 scallions, trimmed and thinly sliced
- 2 oz. snow peas, ends trimmed, sliced into ½-inch strips on the bias
- ½ red bell pepper, seeded and thinly sliced
- Cooked white rice, for serving
Also works with
Preparation
- Combine the wine, salt, white pepper, and cornstarch in a bowl. Add the catfish and marinate for 5 minutes.
- Make the sauce by mixing together the stock, soy sauce, sugar, cornstarch, white pepper, and wine, and set aside.
- In a large nonstick pan or wok, heat a tablespoon of oil on medium-high heat on a propane camp stove. When hot, add the pieces of catfish.
- Cook for 2 minutes, until lightly browned on the bottom, and flip. Cook for 1 to 2 more minutes until lightly browned on the other side. Remove the fish to a plate, and don’t worry if it isn’t cooked all the way through.
- Add the remaining 2 tablespoons oil to the pan and cook the ginger, garlic, and half of the scallions for 1 minute. Then add the snow peas and bell peppers and cook for another minute. Add the sauce to the vegetables in the pan. Cook, stirring, for 30 seconds. Add the fish back to the pan and continue to cook, gently stirring for 1 minute or until the cornstarch has thickened, the fish is cooked through, and the sauce is translucent.
- Garnish with the remaining scallions and serve with white rice.
Shop
Sign In or Create a Free Account
Related
Recipes
Turkey Chili Verde
(2)
Recipes
Cola Ancho Jerky from The MeatEater Outdoor Cookbook
(6)
Recipes
Ginger Catfish Stir-Fry
(1)Reviews
Ginger Catfish Stir-Fry From the MeatEater Outdoor Cookbook
Duration
15 minutes
Serves
4 to 6
This recipe comes from the “On the Burner” chapter of our newest book release—The MeatEater Outdoor Cookbook: Wild Game Recipes for the Grill, Smoker, Campstove, and Campfire. To purchase a copy of the book,click here.
Here’s a solid option for a shore lunch or camp dinner on your next fishing trip. The recipe’s combination of ginger and fish is popular in Hong Kong and the southwestern region of China. The bold ginger flavor works particularly well with a host of fish species, including catfish.
You can make the marinade, broth, and vegetables in advance. Then all you need to do is procure the fish and you’re ready to cook. Or drag some fish out of the freezer and use that. The marinade will help cover any off-flavors that might have come about from extended freezer times.
Don’t be put off by the amount of ginger in this dish, as it goes well with fish. Feel free to substitute broccoli, string beans, zucchini, or whatever else you like for the snow peas.
Ingredients
Marinade
- 1 to 1½ lbs. skinned catfish fillets, cut into 1½-inch pieces
- 1 tbsp. Shaoxing wine or dry sherry
- ¼ tsp. kosher salt
- ⅛ tsp. ground white pepper
- 1 tbsp. cornstarch
Sauce
- ½ cup fish, chicken, or vegetable stock
- 1 tbsp. soy sauce
- ¼ tsp. sugar
- 1 tbsp. cornstarch
- ⅛ tsp. ground white pepper
- 1 tbsp. Shaoxing wine or dry sherry
- 3 tbsp. vegetable or neutral oil
- ½ cup peeled ginger, julienned
- 1 garlic clove, finely chopped
- 2 scallions, trimmed and thinly sliced
- 2 oz. snow peas, ends trimmed, sliced into ½-inch strips on the bias
- ½ red bell pepper, seeded and thinly sliced
- Cooked white rice, for serving
Also works with
Preparation
- Combine the wine, salt, white pepper, and cornstarch in a bowl. Add the catfish and marinate for 5 minutes.
- Make the sauce by mixing together the stock, soy sauce, sugar, cornstarch, white pepper, and wine, and set aside.
- In a large nonstick pan or wok, heat a tablespoon of oil on medium-high heat on a propane camp stove. When hot, add the pieces of catfish.
- Cook for 2 minutes, until lightly browned on the bottom, and flip. Cook for 1 to 2 more minutes until lightly browned on the other side. Remove the fish to a plate, and don’t worry if it isn’t cooked all the way through.
- Add the remaining 2 tablespoons oil to the pan and cook the ginger, garlic, and half of the scallions for 1 minute. Then add the snow peas and bell peppers and cook for another minute. Add the sauce to the vegetables in the pan. Cook, stirring, for 30 seconds. Add the fish back to the pan and continue to cook, gently stirring for 1 minute or until the cornstarch has thickened, the fish is cooked through, and the sauce is translucent.
- Garnish with the remaining scallions and serve with white rice.