Grilled Lemon Grass Catfish With Hoisin Ginger Sauce
|Catfish fillet||16 Ounce (Farm Raised)|
|Minced yellow onion||2 Tablespoon|
|Finely minced garlic||1 Clove (5 gm)|
|Chili paste||1⁄4 Teaspoon|
|Hoisin sauce||1 Cup (16 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Rice wine vinegar/Regular white vinegar||3⁄4 Cup (12 tbs)|
|Minced lemon grass/To taste, lemon zest||1 Tablespoon (Fresh Ones)|
|Scallions||2 , sliced thin on the diagonal (For Garnish)|
Sprinkle catfish with lemon grass, set aside.
In small saucepan coated with nonstick cooking spray, heat garlic and onions and let sizzle for about 1 minute.
Do not let garlic burn.
Add hoisin sauce, water, rice wine vinegar and chili paste.
Reduce heat and allow to slowly simmer about 10 minutes.
Sauce should have a creamy consistency.
If it s too thick, add more water.
Grill fillets about 3 minutes on each side, until they flake when tested with a fork.
Remove from heat and set aside.
Place each fillet at the center of a dinner plate and carefully spoon sauce on top.
Do not cover competely.
Sprinkle with slivers of scallion.