How to trap giant river fish overnight for sale - Cooking with three young children

Ingredients

• 1 piece Whole Catfish (about 500 g, cleaned and scaled)
• 1 tsp Kosher Salt (for seasoning the fish)
• ½ tsp Black Pepper (freshly ground)
• 1 stalk Lemongrass Stalk (outer layers removed, bruised to release aroma)
• 2 tbsp Fish Sauce (Vietnamese style, gluten‑free if labeled)
• 1 tsp Sugar (balances the saltiness of fish sauce)
• 2 tbsp Cooking Oil (vegetable or peanut oil for brushing the grill)
• 2 cups Steamed Jasmine Rice (cooked according to package instructions)
• 1 lime Lime Wedges (cut into wedges for serving)
• ¼ cup Fresh Cilantro (roughly chopped for garnish)

Instructions

1. Prepare the Fish

   Rinse the whole catfish under cold water, pat dry with paper towels, and use kitchen shears to trim any fins and remove the innards if not already cleaned.

   Time: PT5M

2. Season the Fish

   In a mixing bowl combine salt, black pepper, bruised lemongrass, fish sauce, and sugar. Rub the mixture all over the fish, inside the cavity and on the skin.

   Time: PT5M

3. Pre‑heat the Grill

   Heat the grill or grill pan over medium‑high heat until the grates are hot and lightly smoking.

   Time: PT5M

   Temperature: 190°C

4. Grill the Catfish

   Place the fish skin‑side down on the grill. Cook for about 8‑10 minutes, then carefully flip and grill the other side for another 6‑8 minutes, or until the flesh flakes easily with a fork.

   Time: PT20M

   Temperature: 190°C

5. Prepare the Rice

   While the fish is grilling, cook jasmine rice according to package instructions (usually 1 cup rice to 1 ¼ cup water, simmer 15 minutes).

   Time: PT15M

6. Plate and Garnish

   Transfer the grilled catfish to a serving plate, drizzle any remaining pan juices, sprinkle chopped cilantro, and arrange lime wedges on the side. Serve hot with steamed rice.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

28 g

Carbohydrates

45 g

Fat

9 g

Fiber

1 g