Catfish in ginger sauce is rather piquant, fragrant and unusual. Delicious, juicy and tender meat with lemon and ginger sauce is tasty whether it’s served hot or cold.
Ingredients
For 1.3 kg catfish
4 cloves of garlic
juice of one lemon
7 cm ginger root
1 tsp turmeric
1 tsp ground coriander
½ tsp ground chilli
4 tbsp ground nuts (peanuts, pistachios)
2 tbsp vegetable oil
2 tbsp sour cream
salt
For garnish
2 cup of white kidney beans (large)
3-4 tbsp lemon juice
203 tbsp any nut oil
1 carrot
1. Wash catfish, remove gills to avoid bitter taste. Unlike the previous recipe, we are not going to take the skin off the fish, rather than make sure we scrape it well until the black skin pigment does not appear on the knife anymore. Then rinse fish again and dry with a paper towel.
2. Prepare marinade. Pestle nuts, squeeze lemon juice, finely chop peeled garlic and ginger root.
Mix all ingredients in a bowl, salt and add a couple spoonfuls of sour cream.
3. If you have a long and deep baking form, go ahead and use it. I didn’t find a form to fit the entire fish in, so I used aluminum foil. To avoid marinade leaks, I used a double layer of foil – one layer on the baking tray, the other made into a kind of a baking form.
4. Cut fish in chunks, but do not cut all the way
Place fish into baking form and pour over prepared marinade. Leave for an hour (it doesn’t matter whether you leave it on the table on in the fridge).
Make sure you pour some marinade over fish from time to time.
5. Prepare garnish. It’s great if you soak kidney beans in water in advance. As a rule, beans are supposed to be soaked in water for at least 5 hours, but if you did not have this chance, they can just stew well on low heat in a tightly closed pan.
Wash kidney beans and put into cold water for 5 hours. Then change water and put on the stove. Bring to the boil and simmer on low heat until ready. When kidney beans are ready, drain off water, add a couple spoons of any nut oil, carrot cut into straws, spices (pepper), and cook until carrot is done, about 3-4 minutes. Add lemon juice. Garnish is ready.
6. Wrap marinated fish in aluminum foil and place into the oven preheated to 190 degrees. Bake in the center of the oven for 40-50 minutes. Then unwrap catfish and let it roast in Grill mode for another 4-5 minutes (be careful when opening the foil, as steam may burn you).
Use remaining juice to make sauce, by adding a couple spoons of corn flour and cooking in the pan for 5 minutes. It’s all ready now.
Enjoy!!