Posts tagged Healthy Fish

Ginger Catfish / Ginger Chicken / Ginger Tofu

I first tasted the Ginger Tofu at this small Cambodian restaurant in San Jose called “Chez Sovan”, It is a small dingy place, very much a hole in the wall but the food is just amazingly delicious, The chef not only prepares the food but also serves it right to you with a big smile on his face, The spices are just right and immediately hit the right spots.
I have since then been looking for a recipe which comes close to his food and i think the recipe below comes very close.

This is such a versatile recipe, I have made it with catfish, chicken and tofu at separate occasions and it just tastes great with either of them. Ginger is the STAR of this recipe so it goes without saying that if you don’t like ginger then this is not for you. Ginger being the theme of this mouth-watering recipe needs to be added not just to flavor but in a much bigger quantity hence making this dish much more suitable for a chilly fall or winter evening and it also works wonders if you have the sniffles, The ginger root relieves cold and cough symptoms. So there, now we have more than just the taste to look forward to in this recipe.


5 tablespoons vegetable oil
1.5 cups peeled, julienned ginger
1 1/2 pounds catfish fillets, sliced crosswise into 1/4-inch-wide strips (Replace this with either chicken or tofu)
2 1/2 tablespoons sugar
2 tablespoons mushroom soy sauce
2 tablespoons fish sauce (omit if making a vegetarian version with tofu)
1 large Spanish onion, thinly sliced
1 big red bell pepper, julienned
1/2 bunch scallions or green spring onions, cut diagonally into 2-inch pieces
Salt and black pepper to taste


10 minutes

20 – 25 minutes

Heat the oil in a large skillet over medium-high heat. Add the ginger and cook, stirring, until brown and crisp, about 7 minutes. Add the fish, stir gently until thoroughly mixed with the ginger and cook for about 7 minutes. Add the sugar, soy sauce, fish sauce and salt and stir well. Stir in the onion and cook for another 3 to 4 minutes. Add the red pepper and scallions and cook for another 2 minutes, then serve.

If using chicken, after adding to the ginger, cook for about 10 minutes.
If using Tofu, In a separate pan slightly fry tofu in 2-3 tbsp oil to make it brown from both sides. When ginger is ready, add the fried tofu and let it cook for about 3-4 minutes

Longteine de Monteiro and Katherine Neustadt
The Elephant Walk Cookbook


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Oven roasted Fish Tikka – Indian style

This is a perfect summer meal or an appetizer, Very healthy and extremely simple to make, You can grill it on your barbeque or on a grill pan or just put it in the oven.


Fish needs to be marinated for atleast 2-4 hours so prepare accordingly

1 pound catfish fillet cut into small bite size pieces
2-3 tbsp yogurt
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp coriander powder
3 tsp oil
2 tsp lemon juice
1/4 tsp Ajwain or as know in english as carom seeds ( omit if you don’t have them at home )
1/2 tsp freshly ground black pepper
salt to taste


10 minutes

22 minutes

Fish needs to be marinated for 2-4 hrs so prepare accordingly.

Combine the yogurt, ginger garlic paste, salt, lemon juice, black pepper, red chilli powder, carom seeds, Coriander powder and oil and whisk to mix. Take a shallow big container and put the fish pieces in it, Pour the marinade on top and nicely coat the fish pieces. Cover the container with a lid and refrigerate to marinate for 2-4 hrs.

When ready to serve –
Pre-heat the oven to 400 degrees, In a baking tray covered with foil, lay each piece of the fish. Bake for 10 minutes, turn sides of the fish, bake for 10 minutes again, Now change the oven settings to broil and let the fish broil for 2-3 minutes.

Garnish with chopped green cilantro, onion slices and lemon wedges
Serve hot with green mint chutney

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