Asian Ginger Catfish Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 1, 2015
This was so good! The only thing I changed was that I added some onions and sesame oil to the broth as other reviewers suggested. I'll definitely be making this again!
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Photo by Kelley Convery

Cooking Level: Expert

Home Town: Ventura, California, USA
Living In: Sherman Oaks, California, USA

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Reviewed: Nov. 2, 2014
Good but needs a bit more flavor. Serve over rice.
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Photo by Derik Benson

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Reviewed: Aug. 25, 2014
My fiancé & his best friend (and I) loved this! Added onions to the original broth like some reviews said. My fiancé ate his over a "simply asia" garlic basil noodle bowl, while the rest of us used brown rice. I used low sodium soy sauce, but ended up adding salt in the end, so regular soy sauce is probably worth it! Clean plates and compliments all around. I got too excited to take a picture, but it looked as good as it tasted!
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Reviewed: Aug. 10, 2014
This is a great base to work from. I added onions in with the broth. For a fuller taste I added sesame oil and fish sauce. Never can be too much ginger for me, so I was generous with adding extra.
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Photo by Elizabeth Swisse

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Reviewed: Jan. 24, 2014
it was a hit . thanks for the different twist on catfish I had to use Tilapia as my store was out of catfish . it was still good . I think I will just adjust the ginger root and make it less for future.
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Photo by Doc Simonson
Reviewed: May 8, 2013
This was pretty good. The flavor was good, though I wasn't thrilled with the texture of the fish. It wasn't really flaky, but more like spongy. Maybe I under cooked it? It's worth making again. I wish I had served it on rice. I also wish I had cut up some yellow onion in bite sized chunks to cook with the ginger and garlic. Then it would have been really good with rice! I will make this again, but I think I might try to kick up the flavors with a touch of toasted sesame oil and a bit of red pepper lakes.
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Photo by Doc Simonson

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA


 
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