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Grilled Lemongrass Catfish with Hoisin-Ginger Sauce

Recipe Introduction


Recipe By : Lemon Grass Restaurant, Sacramento, CA





List of Ingredients



• For Marinade:
  
• 4 farm-raised catfish fillets
  
• 2 tablespoons vegetable oil -- or lemongrass oil
  
• 1 tablespoon fresh lemongrass -- minced
  
• Hoisin-Ginger Sauce:
  
• 1 tablespoon vegetable oil
  
• 2 tablespoon 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 teaspoon ground chili paste
  
• For Garnish:
  
• green onions -- sliced
  
• peanuts -- roasted
  






Instructions



1. Place catfish in a shallow pan and sprinkle with oil and lemongrass or lemon zest. Set aside.
   
   
2. To make the sauce: heat oil in a small saucepan over medium heat. Add onion and garlic and saute for 1minute. Add hoisin sauce, water, vinegar and chili paste, if using. Reduce heat and simmer for about 10minutes or until a creamy consistency. If sauce is too thick, add more water. Set aside.
   
   
3. Prepare a grill or preheat the broiler.
   
   
4. 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.