Catfish!

More accurately, steamed catfish with ginger and scallions. This is a super yummy dish that is very fast to make. It creates a lot of sauce, so start the rice before you start steaming the fish. We make this in a shallow enamel pan, but you could use any shallow dish that is somewhat heatproof.

Here are the ingredients you'll need:

1-2 pounds of catfish
fresh ginger root, 2 thumb size pieces or so, cut into strips
one bunch of scallions
1-2 teaspoons of sesame oil
soy sauce

Put the fish in the pan or dish, and put the ginger strips on top. Drizzle a little sesame oil on top.

Put the pan on a steamer in a wok or big pan with water in it. Cover and turn up the heat to get the water boiling.

Steam for about five to seven minutes, then pour a splash (1-2 tablespoons) of soy sauce on top. Cover and steam a minute longer.

Chop the scallions (just the green part) and sprinkle them on the fish. (We used to do this when it was finished cooking, but since that E coli scallion scare a few years ago, we always steam them a little.)

Cover and steam another minute or two.

Check for doneness- poke the thickest part of the fish and make sure it's opaque.

It really only takes a few minutes to steam this fish, and if it's overdone, it's not as nice, but it's still pretty good.


Here, with its good friend Napa cabbage. Mmmm.