Chinese Fish Fillets
Delicate Chinese fish fillets in a savory ginger-garlic sauce with sesame oil, perfect for a light, flavorful meal suitable for seafood lovers and Asian cuisine enthusiasts.
Ingredients
- 4 (8-oz.) catfish fillets
- 1 1/2 cups chicken broth low-sodium ⓘ
- 4 teaspoons Thick N Thin (not starch thickener) ⓘ
- 4 teaspoons dark sesame oil ⓘ
- 3 cloves garlic pushed through a press
- 4 teaspoons grated peeled fresh ginger ⓘ
- 2 tablespoons unseasoned rice wine vinegar
- 2 tablespoons soy sauce low-sodium
- 1 packet sugar substitute ⓘ
- 2 green onions thinly sliced ⓘ
Instructions
- Heat the broiler.
- For the sauce, mix chicken broth and Thick N Thin in a small bowl and stir until the thickener dissolves.
- Heat sesame oil in a medium saucepan over medium heat.
- Stir-fry garlic and ginger for 30 seconds.
- Add rice wine vinegar, soy sauce, sugar substitute, and the broth mixture to the saucepan.
- Bring to a boil, stirring constantly, for 1 minute.
- Remove from heat.
- Place fish fillets under the broiler until cooked through and slightly browned.
- Serve fish fillets with the sauce poured over and garnish with sliced green onions.
Tips & Substitutions
To enhance the flavor, consider adding a splash of lime juice or a pinch of red pepper flakes for some heat. If Thick N Thin isn't available, you can substitute with cornstarch mixed with a little water. For a gluten-free option, use tamari instead of soy sauce. This dish pairs well with steamed jasmine rice or stir-fried vegetables, echoing the essence of various Chinese recipes.
Serving Suggestions
Serve the fish fillets alongside a bed of steamed rice or quinoa to absorb the flavorful sauce. Garnish with additional sliced green onions and sesame seeds for added texture. This dish also goes well with a side of sautéed bok choy or a light cucumber salad, making it a delightful meal option.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish fillets in a microwave-safe dish and cover with a damp paper towel to retain moisture. Heat in short intervals until warmed through, ensuring not to overcook the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Chinese Fish Fillets contains roughly 205 calories, with 2g protein, 49g carbohydrates, and 1g fat. It is an excellent source of calcium (39% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1475mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fish for this recipe?
Yes, you can substitute catfish with other white fish such as tilapia, cod, or halibut. Just adjust the cooking time based on the thickness of the fillets, ensuring they reach an internal temperature of 145°F for safety.
Is it possible to make this dish ahead of time?
You can prepare the sauce in advance and store it in the refrigerator for up to a week. Cook the fish fillets fresh just before serving for the best texture and flavor. Reheating the sauce is easy; just warm it gently on the stovetop.
What can I serve with Chinese Fish Fillets?
This dish pairs beautifully with steamed vegetables like broccoli or snap peas, and is excellent over rice or noodles. For a complete meal, consider serving it with a light soup or a salad, such as a simple Asian-inspired cabbage slaw.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).