Spicy Poached Catfish

    Spicy Poached Catfish

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    A rich and spicy broth is made from tomatoes, chicken stock, onion, garlic, oregano and chilli sauce then the fish is laid in this to cook.

    Serves: 4 

    • 2 cups (500ml) water
    • 1 cup uncooked long-grain rice
    • 500g catfish fillets
    • 1 (400g) tin stewed tomatoes, with liquid
    • 2 teaspoons dried onion flakes
    • 1 teaspoon chicken stock powder
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon garlic powder
    • 1 dash chilli sauce

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a small saucepan bring the water to a boil. Stir in the rice and return to a boil; reduce the heat. Cover and simmer for 20 minutes or until the rice is tender and the water is absorbed.
    2. Using a very sharp knife cut the catfish into 2cm pieces; set aside.
    3. In a medium saucepan combine the tomatoes (with juices), dried onion, stock powder, dried oregano, garlic powder and chilli sauce. Bring to a boil and stir in the catfish pieces.
    4. Cover and cook over medium heat for 5 to 8 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
    5. Serve the fish mixture over the rice.

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