Best 3 Steamed Catfish Recipes

Steamed catfish is a healthy and flavorful dish that can be enjoyed by people of all ages. It is a great source of protein, omega-3 fatty acids, and other essential nutrients. Steaming is a gentle cooking method that preserves the delicate flavor and texture of the fish while infusing it with the aromas of the herbs and spices used. Whether you are a novice cook or a seasoned pro, this article will provide you with the knowledge and techniques you need to create a delicious and satisfying steamed catfish dish that will impress your friends and family.

Here are our top 3 tried and tested recipes!

STEAMED CATFISH IN BANANA LEAVES

Steamed Catfish in Banana Leaves image

Categories Wok Fish Steam Gourmet

Yield Makes 8 servings (as part of larger meal)

Number Of Ingredients 10

Ingredients

1 lb banana leaves, thawed if frozen (see cooks' note, below)
3 tablespoons vegetable oil
2 tablespoons Thai red curry paste
3 tablespoons Thai chicken stock or canned chicken broth
2 tablespoons nam pla (Asian fish sauce; preferably Thai)
1 1/2 lb catfish fillets, cut into 1-inch cubes
1 1/2 tablespoons toasted rice powder
3 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot), very thinly sliced
Special Equipment
a large (6-qt) wok with lid; a heatproof plate (just small enough to fit inside steamer rack); a large steamer rack

Steps:

Unfold banana leaves. Cut off and reserve tough center rib that runs along bottom edge of each leaf with kitchen shears. Cut ribs into 12-inch strips (you'll need 8) for tying packets. Gently cut leaves into 8 (10-inch) squares with shears, being careful not to split them (you may want to cut a few extra in case some split while folding). Gently wash banana leaf squares in a large pan of water, then pat dry.
Heat oil in wok over moderate heat until warm, about 30 seconds, then cook curry paste, stirring constantly, until very fragrant and a shade darker, 1 to 2 minutes. Add stock and fish sauce and bring to a boil over high heat, stirring. Add fish and rice powder and stir-fry until outside of fish just turns white, 1 to 2 minutes, then transfer mixture to a bowl.
Put a banana leaf square on a work surface, then put 1/3 cup fish curry in center of square and sprinkle with some of sliced Kaffir lime leaves. Fold 2 sides of banana leaf over fish to enclose it (be careful not to split leaf), then fold in opposite sides to form a packet. Tie packet with a strip of banana leaf rib and transfer to heatproof plate. Assemble 7 more packets in same manner, arranging in 1 layer on plate.
Bring 1 inch water to a boil in wok fitted with steamer rack. Transfer plate with packets to steamer rack carefully and steam, covered with lid, 5 minutes. Serve packets warm or at room temperature.

STEAMED LEMON CATFISH WITH VEGETABLES AND RICE

Steamed Lemon Catfish With Vegetables and Rice image

Everyone laughs at me because I think hospital food is good. Well, it's good if it's hot and it really depends on what it is. This is one of my favorite things the hospital fixes. I was surprised in the best way the first time I was served this. It was deeelish! Thanks to my dietitian, I can make this at home. Evidentially, she does too because the recipe was already scaled down for me!

Provided by Redneck Epicurean

Categories Catfish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (4 1/3 ounce) box uncle ben's oriental fried rice
2 tablespoons butter
2 cups water
1 (16 ounce) package frozen stir fry vegetables
1 lb catfish fillet, thawed if frozen (about 1/2 inch thick)
1/2 teaspoon lemon-pepper seasoning
1 tablespoon lemon juice
2 tablespoons fresh parsley or 1 teaspoon dried parsley

Steps:

In a large skillet, melt the butter and saute the rice until golden brown. Stir in the water and seasoning packet, heat until boiling. Cover, reduce the heat, and simmer 10 minutes.
Add the frozen vegetables and heat till boiling, stirring occasionally.
Place the fish fillets on top of the veggie-rice mixture. Sprinkle with the lemon-pepper seasoning, lemon juice, and parsley.
Reduce the heat and cover; let steam about 10 minutes or until the fish flakes when forked and the vegetables are tender.

Nutrition Facts : Calories 205.4, Fat 14.4, SaturatedFat 5.7, Cholesterol 68.5, Sodium 104.4, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 17.7

STEAMED CATFISH

STEAMED CATFISH image

Categories Fish Steam Low Fat

Yield 2 servings

Number Of Ingredients 6

Ingredients

2 or 3 Catfish fillets
*5 slices of ginger
*2 to 3 stalks of green onions
3 Tbl. soy sauce
5 Tbl. canola oil
*save some ginger and green onions to garnish with later.

Steps:

Put fillets in a shallow dish. Place cut ginger and green onion stalks on top. Place in a steamer for 15 mins. or until fish flakes apart easily. Just before fish is ready, place in a small pot the oil on stove and heat until hot. When fish comes out of steamer, drain fish broth in a small bowl. Remove ginger and green onions and replacing fresh ginger and green onions. Pour oil over fish immediately followed by the soy sauce. Serve over rice and with some vegetables.

Tips:

Select the freshest catfish possible: Look for firm, opaque flesh with no off-odors.
Steam catfish in a variety of liquids: Water, broth, wine, or even citrus juices can be used for steaming.
Add aromatics to the steaming liquid: Herbs, spices, and vegetables can infuse the catfish with flavor.
Season the catfish before steaming: Salt, pepper, and other spices can be used to enhance the flavor.
Steam catfish until it is just cooked through: Overcooking can make the fish dry and tough.
Serve steamed catfish immediately: The fish is at its best when it is hot and flaky.

Conclusion:

Steamed catfish is a healthy and delicious way to enjoy this mild-flavored fish. By following these tips, you can create a perfectly cooked catfish dish that is sure to impress your family and friends. Steamed catfish is also a versatile dish that can be served with a variety of sides, such as rice, vegetables, or potatoes.