Wild Caught Blue Catfish Steak 2 ポンド

Blue Catfish Steak

Chesapeak Bay wild caught

product of USA

Recommended Vietnamese cuisine, blue catfish steak can be prepared in several flavorful ways that highlight the fish's mild, sweet taste while incorporating traditional herbs, spices, and cooking techniques. Here are a few popular preparations:

Cá Kho Tộ (Vietnamese Braised Catfish):

Description: This classic Vietnamese dish slow-braises blue catfish steaks in a clay pot with fish sauce, caramelized sugar, garlic, shallots, and black pepper. It’s often seasoned with chili for heat and garnished with fresh herbs like green onions and cilantro.

Flavor Profile: The result is a rich, savory, and slightly sweet fish that has absorbed the sauce, giving it a delicious umami depth.

Serving: Typically served with steamed rice and a side of fresh vegetables or pickles to balance the flavors.

Cá Nướng (Grilled Catfish):

Description: The catfish steak is marinated in a mix of lemongrass, garlic, turmeric, fish sauce, and a hint of sugar, then grilled until the skin is crispy and the meat is tender.

Flavor Profile: This preparation brings out aromatic flavors from the lemongrass and turmeric, giving the fish a slightly smoky, savory, and fragrant profile.

Serving: Commonly served with rice noodles, fresh herbs (such as basil, mint, and cilantro), and a side of nước chấm (Vietnamese dipping sauce made of fish sauce, lime, chili, and sugar).

Canh Chua Cá (Vietnamese Sweet and Sour Fish Soup):

Description: In this traditional soup, blue catfish steaks are cooked with tamarind, pineapple, tomatoes, okra, and bean sprouts, creating a balanced sweet and sour flavor.

Flavor Profile: The tangy tamarind and sweetness from pineapple complement the mild fish, making a refreshing and aromatic soup.

Serving: Served with steamed rice or rice noodles, this dish is popular in Southern Vietnamese cuisine and often garnished with fresh herbs like Vietnamese coriander (rau răm).