Grilled Lemongrass Catfish with Hoisin-Ginger Sauce

RisaG posted 1-28-99

* Exported from MasterCook *

Grilled Lemongrass Catfish with Hoisin-Ginger Sauce

Recipe By : Lemon Grass Restaurant, Sacramento, CA
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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For Marinade:
4 farm-raised catfish fillets
2 tbsp vegetable oil -- or lemongrass oil
1 tbsp fresh lemongrass -- minced

Hoisin-Ginger Sauce:
1 tbsp vegetable oil
2 tbsp yellow onion -- finely minced
1 clove garlic -- finely minced
1 cup hoisin sauce
1/2 cup water
1/3 cup rice wine vinegar
1/4 tsp ground chili paste

For Garnish:
green onions -- sliced
peanuts -- roasted

Place catfish in a shallow pan and sprinkle with oil and lemongrass or lemon zest. Set aside.

To make the sauce: heat oil in a small saucepan over medium heat. Add onion and garlic and saute for 1 minute. Add hoisin sauce, water, vinegar and chili paste, if using. Reduce heat and simmer for about 10 minutes or until a creamy consistency. If sauce is too thick, add more water. Set aside.

Prepare a grill or preheat the broiler.

Place fillets on an oiled grill rack or broiler pan rack. Grill or broil fillets about 4 inches from the heat source for 2-3 minutes on each side, or until fish flakes easily when tested with a fork. Place fillets on serving plates and spoon a little of the sauce on top. Sprinkle with green onions and peanuts and serve.

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