Guest recipe by Judith Fertig and Karen Adler
Authors of Fish & Shellfish, Grilled & Smoked: 300 Foolproof Recipes for Everything from Amberjack to Whitefish, Plus Really Good Rubs, Marvelous Marinades, Sassy Sauces, and Sumptuous Sides
Watch her interview on The Woman's Connection YouTube Vlog
For this recipe, choose a firm-fleshed fish such as U.S. farm-raised catfish.
Serve this with Texas pecan or the more fragrant jasmine rice.
1 pound U.S. farm-raised catfish fillets, cut into 1-inch pieces
1/2 cup green onions, trimmed and cut into 1-inch lengths on the bias
1 cup chopped Napa cabbage
Toasted sesame seeds to garnish
For the Lemongrass Marinade:
1 tablespoon thinly sliced fresh lemongrass (available at Asian markets)
1 garlic clove, minced
1 tablespoon freshly grated ginger
1 teaspoon nam pla or bottled fish sauce, (available in the Asian section of grocery stores)
1 teaspoon rice wine vinegar
2 teaspoons cornstarch
1 tablespoon peanut or other vegetable oil
1/2 cup chicken or vegetable broth
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
Salt and freshly ground white pepper
1. Place the fish, onions, and cabbage in a large seal able plastic bag. In a medium bowl, mix the Lemongrass Marinade ingredients together and pour over the fish mixture in the plastic bag. Seal, then toss to coat the fish and vegetables with the marinade. Let marinate in the refrigerator for 30 minutes.
2. Prepare a medium-hot fire in a charcoal, gas, or wood pellet grill. Spray a grill wok with cooking spray and place over the sink or outside on the grass. Pour the marinated fish and vegetables into the wok, allowing the excess marinade to drain away. Place the wok on the grill. Using wooden paddles or grill spatulas, turn and toss the fish and vegetables until the
fish is opaque and the vegetables have lightly browned, about 15 minutes. Serve over rice, garnished with toasted sesame seeds.