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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Catfish In Soy-Ginger Sauce

Date Added: December 08, 2009


3 Green Onions coarsely chopped
1 Unit Ginger about 2& quot
4 Unit Catfish
1 Cup Chicken Broth **
1/4 Teaspoon Ground Red Pepper optional
1 Tablespoon Soy Sauce or tamari, reduced-sodium kind
1 Tablespoon Wine Rice Vinegar (white or apple cider vinegar will do)
1 Teaspoon Cornstarch Dissolved In
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1. Preheat oven to 450 F Cut each green onion in half.

2. Cut bottom halves into matchstick-thin strips; slice tops.

3. Slice ginger root into matchstick thin strips.

4. In 13 x 9 baking dish, place catfish and 1/4 cup chicken broth; sprinkle with red pepper and sliced green onions.

5. Bake, covered (I missed this - mine was uncovered!) 15 minutes or til fish flakes.

6. Meanwhile, in nonstick skillet sprayed with PAM over medium heat, cook green onion strips and ginger til golden.

7. In cup, mix soy sauce, vinegar, cornstarch, remaining broth, and 2 TB water; pour into skillet, heat to boiling.

8. Boil 1 minute, stirring, til thickened. Pour sauce over catfish to serve.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Fish, MSG, Poultry, Rice, Corn, Sulfites, Spring Onion, Hot Pepper, Vinegar, Onion allergies.
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