Prep time: 30 minutes
Cooking time: 15 minutes
Serves: 4 with steamed rice
1 large onion, peeled and chopped
2 oz ginger, peeled and chopped
1 cup chicken broth or fish broth
2 tbsp cornstarch
1/2 cup chopped green onions
1/4 cup soy sauce
1/2 cup palm vinegar
10 cloves garlic, minced
1 tsp sugar
1 tsp ground pepper
1 1/2 lbs catfish nuggets
Combine all ingredients under MARINADE and cover tightly. Marinate for 2 hours. Don’t go longer as acid or vinegar will break down the fish into small pieces.
Remove as much liquid as you can from the marinade.
Coat fish with cornstarch.
Pre heat oil and fry fish until crispy and brown – total 6 minutes.
Remove all the oil but leave 3 tbsp in the pan.
Saute onions and ginger for 2 minutes.
Add leftover marinade and bring to a boil.
Add 1/2 cup broth and continue to simmer.
Add slurry (Adding 1/2 cup broth to the bowl with cornstarch from the fish)
Slowly add it to the simmering liquid.
Stir and continue to cook for 10 seconds.
Add chopped green onions.
Add fried fish.
Simmer for a minute.
Eat right away with steamed rice
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