Catfish Recipes

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Baked Fish with Peach Relish Recipe

Baked Fish with Peach Relish

05.09.13 by Jackie

Here's probably the easiest baked fish recipe. Swai fillet (catfish) is seasoned with Bellindora seasoning, smoked paprika and cayenne pepper. Then, it's pan-seared with a combination of olive oil and butter and transferred to the oven until fully cooked. I use the combination of fats so that the butter doesn't burn. Right before the end of the cooking time, peach relish is spread over the fish to add a sweet and acidic flavor to the fish.

The peach relish is made with canned peaches, a lot of Italian parsley, pickled spring onions, Bellindora balsamic peach vinegar and red mini sweet peppers. It adds a brightness and freshness to the dish. I can't wait for peach season to make the dish again with fresh fruit!


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Ca Kho Gung Recipe (Catfish Recipe) Recipe

Cá bông lau, "catfish" in English, is a very common fish in Vietnamese cooking. There are numerous preparations, and I've shared some in the past. Today, I prepared a caramelized sauce made of ginger and kaffir lime leaves called cá kho gừng to go with the catfish. It gives the fish a lovely light brown color.

The addition of kaffir lime leaves and red chiles gives a special zing to this seafood dish. And as usual a bowl of freshly made white jasmine rice makes a superb pairing!


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Vietnamese Braised Catfish in Fish Sauce (Ca Kho) Recipe

Cá kho literally translates to "braised fish". I cooked catfish steaks in a caramel fish sauce and let simmer until the delicate, flaky fish became an opaque white color for this fairly common Vietnamese dish.

I served the seafood dish with brown jasmine rice and leafy greens. I'm on day 2 of my "back-into-shape" plan, but don't worry, flavor is not being sacrificed!


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Ca Kho (Braised Catfish in Vietnamese Fish Sauce) Recipe

Cá kho tộ ("braised fish" in Vietnamese) is delicious catfish simmered in a caramelized sauce with garlic, ginger, green onions, fish sauce and red chiles. What I love most about the dish is eating steamed jasmine rice with the sauce made with coconut soda.

I love seafood, but the vegetarians in my home aren't always happy with the aroma of fish wafting through the house. Braising fish in nước mắm gives a strong smell to this dish, so I don't make it very often, even though I love it.


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Vietnamese Meatloaf (Mam Chung Thit) Recipe

Mắm chưng thịt is a staple of Vietnamese cuisine. It's a blend of pork or chicken, crab meat, salted fish fillet in brine, bean thread noodles, mushrooms and eggs.

For this recipe, I used a mix of chicken breast and thighs. The flavor is reminiscent of the filling of a meat egg roll combined with the strong flavor of salted fish fillet in nước mắm (brine). The most common fish used for making steam fish cakes is snakehead fish, though mackerel or catfish can be used as well.


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