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Lemongrass Broth Catfish with Sticky Rice
Courtesy of The Catfish Institute
Servings: 4
Prep Time: 15 Min.
Cook Time: 10 Min.
What you need:
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4 U.S. Farm-Raised Catfish fillets
salt and pepper to taste
1 c. canola oil
2 c. sticky rice (also known as sweet rice or glutinous rice) cooked with shiitake mushrooms
1/3 c. scallions, slivered
2 c. Lemongrass Broth

Lemongrass Broth:
1 tsp. canola oil
1 Tbsp. plus 1 tsp. shallots, chopped
2 tsp. fresh ginger, minced
1 tsp. garlic, minced
1 Tbsp. plus 1 tsp. white wine vinegar
1-2 lemongrass stalks, minced
2 c. chicken broth
1 tsp. fish sauce
What to do:
1. For Catfish: Lay catfish on sheet pan and sprinkle with salt and pepper. Heat oil in non-stick pan and sear fillets flesh side down until golden. Remove from heat but keep warm.
2. Mold sticky rice in a prepared 1/2-c. timbale. Unmold onto sheet pan and top each timbale with a catfish fillet, golden-side up. Roast catfish & rice mound in a 400°F oven 10-12 min. or until fish flakes.
3. For Broth: While catfish & rice mound is roasting, gradually heat oil in a soup pot. Add shallots and ginger and cook 2-3 min. over medium heat. Add garlic and vinegar. Cook until vinegar is almost evaporated. Add lemongrass and chicken broth and bring to a boil; reduce heat and simmer 8-10 min.
4. Strain broth and discard solids. Add favorite fish sauce and heat.
5. For each serving, place a catfish & rice mound in a soup bowl. Ladle 1/2 c. lemongrass broth, sprinkle with scallions and serve.
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