Roasted Catfish with Bamboo Shoot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just under an hour and tastes like restaurant quality. Catfish is wonderfully mild and tender, making it perfect for roasting with fresh bamboo shoots, which are packed with fiber and incredibly low in calories. The combination of soy sauce, ginger, and garlic creates this amazing savory depth that doesn't require any fancy techniques or expensive ingredients. Best of all, most of these items are pantry staples, so you're not breaking the bank on an impressive meal that your family will actually request again and again.
Ella x
Ingredients
- 4catfish fillets(6 oz each, patted dry)
- 473 mlfresh bamboo shoots(sliced into thin strips)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 2 tablespoonsrice vinegar
- 2 tablespoonssesame oil
- 3 tablespoonsvegetable oil
- 3green onions(chopped)
- 2 tablespoonsfresh cilantro(chopped)
- 1 teaspoonsalt
- ½ teaspoonwhite pepper
- 118 mlwater
Detail level
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large roasting pan with parchment paper for easy cleanup.
Tip: Parchment paper prevents sticking and makes cleanup effortless.
- 2
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, minced ginger, and minced garlic to create the glaze.
Tip: Mix the glaze ahead of time so it's ready when you need it.
- 3
Pat the catfish fillets dry with paper towels and season both sides generously with salt and white pepper.
Tip: Dry fish ensures better browning and crispier edges.
- 4
Heat 2 tablespoons of vegetable oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place catfish fillets skin-side down and sear for 3-4 minutes until golden.
Tip: Don't move the fish while searing to develop a nice crust.
- 5
Arrange the seared catfish around the edges of the roasting pan. Scatter the sliced bamboo shoots in the center and drizzle with the remaining 1 tablespoon of vegetable oil.
Tip: Keep fish at the edges so bamboo shoots cook evenly in the center.
- 6
Pour the prepared glaze mixture over the catfish and bamboo shoots, then add 0.5 cup water to the pan to create steam during roasting.
Tip: The water helps keep the fish moist while the oven heat caramelizes the glaze.
- 7
Roast in the preheated oven for 18-22 minutes until the catfish flakes easily with a fork and bamboo shoots are tender and slightly caramelized.
Tip: Check doneness by gently pressing the thickest part of a fillet with a fork.
- 8
Remove from oven and garnish generously with chopped green onions and fresh cilantro. Serve immediately with jasmine rice or steamed bok choy.
Tip: Fresh herbs added at the end provide brightness and aromatics.
Recipe Variations
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