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Ingredients

1 cup chicken broth 1 tablespoon minced fresh ginger root 1 tablespoon minced garlic 2 tablespoons soy sauce 1 ¼ pounds thin catfish fillets 6 large white mushrooms, sliced ¼ cup sliced green onion 1 tablespoon chopped fresh cilantro

Nutrition Info

209.1 calories carbohydrate: 3.4 g cholesterol: 66.3 mg fat: 10.8 g fiber: 0.8 g protein: 23.6 g saturatedFat: 2.5 g servingSize: - sodium: 760.9 mg sugar: 1.1 g transFat: : - unsaturatedFat: : -

Put chicken broth, ginger, and garlic in a wide pot with a lid. Bring the broth to a boil, reduce heat to medium-low, and simmer 3 to 5 minutes.
Stir soy sauce into the broth mixture, add catfish fillets. Spoon broth over the fillets. Place cover on the pot, bring broth to a boil, and let cook for 3 minutes more. Add mushrooms, cover, and cook until the fish loses pinkness and begins to flake, about 3 minutes more. Sprinkle green onion over the fillets, cover, and cook for 30 seconds. Garnish with cilantro to serve.

4 servings

Fast, easy, and savory poached catfish in a ginger garlic broth. Serve over rice. My family loves it.