12 Asian Catfish Recipes to Try Tonight

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You might think catfish is just for Southern frying, but these 12 Asian catfish recipes will change your mind. From spicy curries to tangy soups, they’re perfect for quick, flavorful dinners that feel like a trip to Southeast Asia.

Thai Fried Catfish with Green Mango Salad

Banging and totally crave-worthy, this Thai fried catfish with green mango salad is the perfect weeknight dinner that feels like takeout. The fish gets super crispy while the salad brings a tangy, spicy kick—you're going to love how easy it is to pull together.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

2 lbs catfish fillets, cut into 2-inch pieces
2 green mangoes, peeled and julienned
1/2 cup shallots, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
3 tbsp fish sauce
3 tbsp lime juice (from about 2 limes)
1 tbsp brown sugar
2-3 Thai bird chilies, minced (adjust heat)
3 cloves garlic, minced
1/2 cup rice flour (or cornstarch)
1/2 tsp salt
1/4 tsp white pepper
Vegetable oil, for frying (about 2 cups)

Instructions

In a small bowl, whisk together fish sauce, lime juice, brown sugar, minced chilies, and minced garlic until sugar dissolves. Set the dressing aside.
In a large bowl, toss the julienned green mango and sliced shallots together. Pour the dressing over, add cilantro and mint, and toss gently. Let it sit while you prep the fish—this helps the flavors meld.
Pat the catfish pieces dry with paper towels. In a shallow dish, mix rice flour, salt, and white pepper. Dredge each piece lightly, shaking off excess. (Tip: Keep the coating thin for max crunch.)
Heat about 2 inches of oil in a wok or deep skillet to 350°F. Test with a pinch of flour—it should sizzle immediately. Fry the catfish in batches, without crowding, for 4-5 minutes until golden brown and crispy. Drain on paper towels. (Tip: Maintain oil temp by letting it come back up between batches.)
Arrange the fried catfish on a platter and spoon the green mango salad over the top. Serve immediately while the fish is still crunchy. (Tip: For extra crunch, double-fry: fry once at 325°F for 3 min, then increase oil to 375°F and fry again for 2 min.)

Vibrant and crunchy, each bite brings together the crispy catfish and the tangy, spicy salad. Serve it over jasmine rice or wrap in lettuce leaves for a fun DIY dinner—either way, the contrasting textures and bold flavors will keep you coming back for more.

Vietnamese Sour Catfish Soup

Hey there! If you're craving a tangy, cozy soup that feels like a hug from a Vietnamese kitchen, you've gotta try this Sour Catfish Soup. It's a home-style classic with tender catfish swimming in a tamarind broth, loaded with okra and bean sprouts for crunch. Trust me, it's easier than it sounds!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the fish

1 lb catfish fillets, cut into 2-inch chunks
1 tablespoon fish sauce
1/2 teaspoon turmeric (optional, for color)

For the broth

2 tablespoons tamarind paste (or 3 tablespoons tamarind concentrate)
4 cups water or chicken broth
2 shallots, thinly sliced
2 cloves garlic, minced
2 tablespoons vegetable oil
1 tablespoon sugar
1-2 bird's eye chilies, sliced (optional)
1 teaspoon salt

The veggies & herbs

2 cups okra, sliced into 1-inch rounds
2 cups bean sprouts
1 large tomato, cut into wedges
1/4 cup chopped cilantro or rice paddy herb (ngo om)
Lime wedges for serving

Instructions

Marinate the catfish: In a bowl, toss the catfish chunks with fish sauce and turmeric (if using). Set aside for 10 minutes while you prep the rest.
Bloom the aromatics: Heat vegetable oil in a large pot over medium heat. Add shallots and garlic, stirring until fragrant, about 1 minute. Don't let them burn!
Build the broth: Pour in water or broth, then add tamarind paste, sugar, salt, and chilies. Stir well, scraping up any brown bits. Bring to a boil.
Simmer the soup: Reduce heat to a gentle simmer. Add the tomato wedges and okra. Cook for 5 minutes — the okra should still have a bit of bite. Tip: If you like a thicker soup, simmer a bit longer; the okra's natural mucilage will thicken the broth.
Cook the catfish: Gently slide the catfish chunks into the pot. Simmer for 5-7 minutes, just until the fish is opaque and flakes easily. Overcooking makes it tough — keep an eye on it!
Add bean sprouts: Toss in the bean sprouts and stir for 30 seconds. They should stay crisp. Remove from heat immediately.
Finish with herbs: Stir in cilantro or rice paddy herb. Taste and adjust — add a splash of fish sauce for saltiness or a squeeze of lime for extra zing.
Tip: For a deeper flavor, toast the tamarind paste in a dry pan for a minute before adding it to the broth. It brings out a smoky-sweet note.

Zingy, sour, and so satisfying — this soup is total comfort in a bowl. Serve it over steamed rice or sip it straight up with extra lime and chili on the side. The tender catfish and crunchy veggies make every spoonful a little adventure!

Coconut Curry Catfish

Picture this: tender catfish fillets simmered in a luscious coconut curry sauce with aromatic lemongrass and a kick of chili. This Thai-inspired dish is surprisingly easy to whip up on a weeknight, bringing big flavors to your table without fuss.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Curry Sauce

1 can (13.5 oz) full-fat coconut milk
2 stalks lemongrass, bruised and cut into 2-inch pieces
3 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon brown sugar
1 cup chicken or vegetable broth
1 lime, juiced
2 fresh red chilies, sliced (optional)

Catfish & Garnish

1.5 lbs catfish fillets, cut into 2-inch pieces
Salt and pepper
2 tablespoons vegetable oil
Fresh cilantro and Thai basil for garnish

Instructions

Season the catfish pieces with salt and pepper on all sides. Set aside.
Heat the oil in a large skillet or pot over medium-high heat. Sear the catfish for 2 minutes per side until golden brown. (Tip: Don't overcrowd the pan—cook in batches if needed for even browning.) Transfer the seared catfish to a plate.
In the same pot, reduce heat to medium. Add the red curry paste and cook for 1 minute, stirring constantly, until fragrant. (Tip: Cooking the paste in oil deepens its flavor.)
Pour in the coconut milk, broth, fish sauce, and brown sugar. Add the lemongrass pieces. Stir to combine and bring to a gentle simmer.
Return the seared catfish to the pot. Reduce heat to low and let it simmer gently for 10–12 minutes, until the catfish is cooked through and flakes easily with a fork. (Tip: Avoid boiling vigorously—it can break up the fish and make the sauce greasy.)
Stir in the lime juice and sliced chilies (if using). Taste the sauce and adjust with more fish sauce for saltiness or brown sugar for sweetness. (Tip: The sauce should balance salty, sweet, sour, and spicy.)
Remove the lemongrass stalks. Garnish with fresh cilantro and Thai basil. Serve immediately over steamed jasmine rice.

Pair this coconut curry catfish with a side of steamed rice to soak up every drop of the aromatic sauce. The catfish stays tender and flaky, while the curry is creamy with a gentle heat. Perfect for a cozy dinner that feels like a trip to Thailand.

Steamed Catfish with Black Bean Sauce

Zipping together a quick Cantonese classic, this steamed catfish with black bean sauce is pure weeknight magic. It’s one of those dishes that looks fancy but comes together in minutes with minimal cleanup.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Fish

1½ lbs catfish fillets (about 4 fillets)
salt and white pepper to season

For the Black Bean Sauce

2 tablespoons fermented black beans, rinsed and roughly chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons water

For Garnish & Finish

3 scallions, sliced into thin rings
1 tablespoon vegetable oil (for drizzling)

Instructions

Pat the catfish fillets dry with paper towels and season both sides with a pinch of salt and white pepper. Arrange them in a single layer on a heatproof plate that fits inside your steamer.
In a small bowl, combine the chopped fermented black beans, minced garlic, grated ginger, soy sauce, sugar, sesame oil, cornstarch, and water. Stir until the cornstarch dissolves and you have a thick, pasty sauce. Tip: if the beans are very salty, give them a quick rinse under cold water first.
Spoon the black bean sauce evenly over the catfish fillets, spreading it to coat each piece. Let the fish sit at room temperature while you bring your steamer to a boil—this helps the flavors meld.
Set up a steamer (a bamboo steamer or a metal steamer basket over a pot of boiling water works great). Make sure the water level is below the plate. Once the water is boiling vigorously, carefully place the plate of fish inside. Cover and steam over high heat for 12–15 minutes, until the fish flakes easily with a fork and is opaque throughout. Tip: don’t peek too often! Lifting the lid lets steam escape and increases cooking time.
While the fish steams, heat the vegetable oil in a small saucepan over medium-high until it shimmers. When the fish is done, remove the plate from the steamer (use oven mitts—it’s hot!). Sprinkle the sliced scallions over the top, then carefully pour the hot oil over the scallions—you’ll get a sizzle that wakes up all the aromatics.
Serve immediately right from the plate. The sauce will be loose and savory; spoon some over the fish at the table. For extra flair, garnish with a few cilantro sprigs or thinly sliced red chili (optional).

Nothing beats the silky, tender texture of steamed catfish with that savory, funky black bean punch. It’s perfect over a bowl of steamed jasmine rice, with a side of garlicky bok choy or snap peas. Enjoy!

Grilled Lemongrass Catfish

Don't let the grill intimidate you—this Vietnamese street food classic is easier than it looks. With a fragrant lemongrass marinade and a quick char over charcoal, you'll get restaurant-quality catfish right in your backyard.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

1½ pounds catfish fillets (about 4 fillets)
3 stalks lemongrass (tough outer layers removed)
3 cloves garlic, minced
2 tablespoons fish sauce
1 tablespoon brown sugar
1 tablespoon neutral oil (like vegetable or canola)
½ teaspoon black pepper
A pinch of salt
Optional: sliced green onions and lime wedges for serving

Instructions

Pound the lemongrass stalks with the back of a knife to release oils, then slice them very thinly crosswise. You'll want about 3 tablespoons of minced lemongrass.
In a bowl, combine the minced lemongrass, garlic, fish sauce, brown sugar, oil, black pepper, and salt. Stir until the sugar dissolves — this is your marinade.
Place the catfish fillets in a shallow dish or zip-top bag. Pour the marinade over them, turning to coat evenly. Let marinate at room temperature for 15 minutes (or up to 30 minutes in the fridge if you're prepping ahead). Tip: don't over-marinate or the fish sauce can toughen the fish.
While the fish marinates, prepare your charcoal grill for direct, medium-high heat (about 400°F). You should be able to hold your hand 5 inches above the grate for 3–4 seconds.
Lightly oil the grill grates to prevent sticking. Use tongs and a paper towel dipped in oil.
Place the catfish fillets on the grill, skin side down if they have skin. Grill for 4 minutes without moving — you want nice grill marks. Tip: if the fillets are thin, you can use a fish basket for easier flipping.
Carefully flip the fillets using a thin spatula. Grill for another 3–4 minutes, until the fish is opaque and flakes easily with a fork. Internal temperature should reach 145°F. Tip: baste with any leftover marinade during the last minute for extra flavor.
Transfer the grilled catfish to a platter. Let rest for 2 minutes, then garnish with green onions and serve with lime wedges.

Really, the smoky char from the charcoal pairs perfectly with the bright, tangy lemongrass and savory fish sauce. Serve it over steamed jasmine rice with a side of nuoc cham dipping sauce for the full street-food experience.

Spicy Sichuan Catfish

Kick off your week with a fiery yet comforting bowl of Spicy Sichuan Catfish. This dish is all about that numbing ma la sensation from chili bean paste and Sichuan peppercorns, with tender catfish fillets poached to perfection. It's a bold, restaurant-quality meal you can make at home.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

1 1/2 lbs catfish fillets, cut into 3-inch pieces
3 tbsp Sichuan chili bean paste (doubanjiang)
1 tbsp whole Sichuan peppercorns
4 cloves garlic, minced
1 inch piece ginger, thinly sliced
4 scallions, white and green parts separated, sliced
2 cups low-sodium chicken broth
1 tbsp soy sauce
1 tsp sugar
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
2 tbsp vegetable oil
Optional: cilantro for garnish

Instructions

Pat the catfish fillets dry with paper towels. This helps them brown lightly and prevents the broth from getting watery.
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Add the chili bean paste and stir-fry for about 1 minute until the oil turns deep red and fragrant.
Add the Sichuan peppercorns, garlic, ginger, and white parts of the scallions. Stir-fry for 30 seconds until fragrant.
Pour in the chicken broth, soy sauce, and sugar. Bring to a boil, then reduce heat to a gentle simmer.
Gently place the catfish pieces into the broth in a single layer. Spoon some broth over the fish. Poach for 5-7 minutes until the fish is opaque and flakes easily with a fork. Tip: don't stir too much or the fish will break apart.
Give the cornstarch slurry a quick stir, then drizzle it into the simmering broth while stirring gently. Cook for 1 minute until the broth thickens slightly.
Taste and adjust seasoning if needed. If you want more heat, add extra chili bean paste or crushed red pepper.
Garnish with the green parts of the scallions and optional cilantro. Serve immediately over steamed rice or noodles.

Go ahead and spoon this over steamed rice for a satisfying meal. The mouth-numbing heat from the Sichuan peppercorns paired with the tender fish is an unforgettable experience. Plus, the rich, spicy broth is perfect for sopping up with crusty bread—if you're feeling adventurous!

Thai Catfish Red Curry

Picture this: tender catfish chunks swimming in a spicy red curry sauce with crunchy bamboo shoots and fresh basil. It's the perfect quick weeknight meal that tastes like takeout but comes together in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the curry

1 lb catfish fillets, cut into 2-inch chunks
2 tablespoons vegetable oil
3 tablespoons red curry paste
1 can (14 oz) full-fat coconut milk
1 can (8 oz) bamboo shoots, drained
1 tablespoon fish sauce
1 teaspoon brown sugar
1 cup fresh basil leaves

Instructions

Pat the catfish chunks dry with paper towels and season lightly with salt. This helps them sear better.
In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
Add the red curry paste and stir-fry for 1 minute until fragrant. Pro tip: don't burn it—keep it moving!
Pour in half the coconut milk (the thick top layer) and stir until the paste is fully dissolved. Let it simmer for 2 minutes to deepen the flavor.
Add the remaining coconut milk, bamboo shoots, fish sauce, and brown sugar. Stir to combine and bring to a gentle simmer.
Gently place the catfish chunks into the sauce. Cook for 5-7 minutes, flipping once, until the fish is opaque and flakes easily. Avoid over-stirring to keep the chunks intact.
Taste the sauce and adjust seasoning with more fish sauce or sugar if needed. Pro tip: if you want more heat, add a pinch of chili flakes.
Remove from heat and stir in the fresh basil leaves until just wilted. Serve immediately over steamed jasmine rice.

Garnish with extra basil and a squeeze of lime for brightness. The creamy, spicy sauce clings to every piece of catfish, while the bamboo shoots add a satisfying crunch. This curry is so addictive, it'll become your go-to weeknight dinner.

Pan-Seared Catfish with Ginger-Scallion Sauce

Ever since I discovered this method for pan-searing catfish, it's been a game-changer in my kitchen. The fish turns out perfectly crispy on the outside and flaky inside, and the ginger-scallion sauce is so fresh and flavorful. You'll want to put it on everything!

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

4 catfish fillets (about 6 oz each)
a couple of pinches of salt
a pinch of white pepper (or black)
a quarter cup of all-purpose flour
a few tablespoons of vegetable oil
for the sauce: a quarter cup of soy sauce
a splash of rice vinegar (about 2 tablespoons)
a tablespoon of sugar
a thumb-sized piece of fresh ginger, finely grated (about 2 tablespoons)
a bunch of scallions (about 4), thinly sliced
a tablespoon of sesame oil

Instructions

Pat the catfish fillets dry with paper towels—this helps get that crispy crust. Season both sides with salt and white pepper.
Dredge each fillet in flour, shaking off any excess. Set them aside on a plate.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat until it shimmers. (Tip: don't skimp on the oil—it's key for crispiness.)
Carefully place the fillets in the skillet, skin-side down if they have skin. Cook for 4 minutes without moving, until the bottom is golden and crispy. Flip and cook another 3–4 minutes, until the fish is opaque and flakes easily (internal temp should hit 145°F). Transfer to a plate and let rest. (Tip: if your pan is crowded, cook in batches to avoid steaming.)
While the fish cooks, make the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sugar, grated ginger, scallions, and sesame oil. Add a splash of water if you want a thinner consistency. (Tip: taste and adjust sweetness or tang to your liking.)
Drizzle the ginger-scallion sauce over the warm catfish. Serve immediately, spooning extra sauce on top.

Unbelievably, this simple technique elevates catfish to restaurant-quality. The crispy crust and the bright, aromatic sauce are a match made in heaven. Serve over steamed rice with a side of sautéed greens for a complete meal.

Japanese Miso-Glazed Catfish

Wanna make something that tastes like restaurant quality but takes under 20 minutes? This miso-glazed catfish is your answer—sweet, salty, and broiled to perfection.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

4 catfish fillets (about 1.5 lbs total)
3 tablespoons white miso paste
2 tablespoons mirin
1 tablespoon sake (or dry sherry)
1 tablespoon sugar
1 teaspoon vegetable oil (for brushing)
Optional: sesame seeds and sliced green onions for garnish

Instructions

Move an oven rack to the top position (about 6 inches from the broiler) and preheat the broiler to high.
In a small bowl, whisk together the miso paste, mirin, sake, and sugar until smooth. The sugar should dissolve completely—if it’s too thick, add a splash of water.
Pat the catfish fillets dry with paper towels. Brush a light coating of vegetable oil on both sides to prevent sticking and help browning.
Spread a thin layer of the miso glaze on the top side of each fillet (about 1 tablespoon per fillet). Don’t drown them—a nice even coat is enough.
Place the fillets glazed-side up on a foil-lined baking sheet. Broil for 5-7 minutes, rotating the pan halfway through, until the glaze is bubbly and browned in spots. The fish should flake easily and reach an internal temp of 145°F.
Remove from the oven and let rest for 1 minute. Garnish with sesame seeds and green onions if desired.

Just serve it over a bowl of steamed rice with a side of sautéed greens. The glaze caramelizes beautifully, and the catfish stays tender and flaky. You'll be amazed how easy it is to get that umami punch without a trip to Japan!

Catfish and Tofu in Spicy Bean Curd Sauce

So you're craving something spicy, comforting, and a little different for a weeknight dinner? This catfish and tofu in spicy bean curd sauce is my latest obsession—it's like mapo tofu but with tender catfish fillets. The silken tofu soaks up all that savory, fiery doubanjiang sauce, and it comes together in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Main Ingredients

1 lb catfish fillets, cut into 2-inch chunks
1 (14 oz) block silken tofu, cut into 1-inch cubes
2 tbsp vegetable oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
4 scallions, sliced (white and green parts separated)

For the Spicy Bean Curd Sauce

2 tbsp doubanjiang (spicy bean paste)
1 cup low-sodium chicken broth
1 tbsp soy sauce
1 tsp sugar
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
1 tsp sesame oil
1/2 tsp Sichuan peppercorns, ground (optional)

Instructions

Pat the catfish chunks dry with paper towels. This helps them brown instead of steam. Season lightly with a pinch of salt.
Heat vegetable oil in a large skillet or wok over high heat until shimmering. Add the catfish and sear for 2 minutes per side, until golden. Transfer to a plate—it won't be fully cooked yet.
Reduce heat to medium. Add garlic, ginger, and white parts of scallions. Stir for 30 seconds until fragrant.
Stir in the doubanjiang and cook for 1 minute, mashing it into the oil to release its color and flavor.
Pour in the chicken broth, soy sauce, sugar, and ground Sichuan peppercorns if using. Bring to a simmer.
Gently slide in the cubed silken tofu. Simmer for 3 minutes—don't stir too hard or the tofu will break. Just shake the pan gently.
Return the catfish to the skillet along with any juices. Cook for 2 more minutes, until the fish is just cooked through and flakes easily.
Give the cornstarch slurry a quick stir, then pour it into the sauce. Stir gently for 30 seconds until the sauce thickens to a glossy, clingy consistency.
Drizzle sesame oil over the top, sprinkle with the green scallion parts, and remove from heat.

This dish is all about contrasting textures: the silky tofu, the meaty catfish, and the rich, tingling sauce. Serve it over a bed of steamed jasmine rice to soak up every spicy drop. For a fun twist, top with a fried egg—the runny yolk takes it over the top.

Burmese Catfish Stew with Lemongrass

Nothing beats a bowl of this Burmese catfish stew when you need something warm and comforting. It's a mildly spiced turmeric and lemongrass broth packed with veggies and tender fish—perfect for a cozy weeknight dinner.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

Produce

2 stalks lemongrass (use only the tender white part)
1 medium onion, diced
3 cloves garlic, minced
1-inch piece ginger, grated
2 medium potatoes, peeled and cubed
2 medium carrots, sliced into rounds

Protein

1.5 lbs catfish fillets, cut into 2-inch chunks

Pantry

1 teaspoon ground turmeric
1 tablespoon mild curry powder (Burmese or Indian)
2 cups chicken or fish stock
1 can (13.5 oz) coconut milk
1 tablespoon fish sauce
1 tablespoon lime juice (about half a lime)
Salt and black pepper to taste
2 tablespoons vegetable oil for sautéing

Instructions

Bruise the lemongrass stalks with the back of a knife to release oils, then cut into 2-inch pieces. Set aside.
In a bowl, toss the catfish chunks with turmeric, a pinch of salt, and a few grinds of black pepper. Let marinate while you prep the veggies—about 10 minutes.
Heat oil in a large pot over medium heat. Sauté the onion, garlic, and ginger until fragrant and the onion turns translucent, about 3 minutes.
Add the lemongrass pieces and curry powder, stirring for 30 seconds until aromatic.
Pour in the stock and bring to a boil. Add potatoes and carrots, then reduce heat to a simmer. Cook until the vegetables are just tender, about 10 minutes.
Gently slide in the marinated catfish pieces. Simmer without stirring much—just baste the fish with the broth—until fish is opaque and flakes easily, about 5-7 minutes. Tip: Don't overcook; catfish is delicate.
Stir in the coconut milk, fish sauce, and lime juice. Simmer for another 2 minutes to blend flavors. Taste and adjust salt or lime if needed.
Remove lemongrass stalks before serving. Garnish with fresh cilantro if you like.

Velvety broth with tender catfish and slightly sweet vegetables—this stew is pure comfort. Serve it over jasmine rice to soak up every drop, or eat it as a soup with crusty bread. The lemongrass and turmeric give it a bright, earthy finish that’ll have you going back for seconds.

Filipino Catfish Sinigang

Oh, you're in for a real treat with this Filipino Catfish Sinigang! It's a sour tamarind soup that's incredibly comforting and packed with veggies. Trust me, even if you've never tried catfish, this dish will win you over.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Sinigang

1 lb catfish fillets, cut into 2-inch chunks
1 (1.4 oz) packet sinigang tamarind soup mix (or 1/2 cup tamarind paste)
6 cups water
1 medium onion, sliced
2 medium tomatoes, quartered
1 cup sliced radish (about 1 medium radish)
2 cups kangkong leaves and tender stems (water spinach)
2 tablespoons fish sauce
Salt to taste
2 Thai bird's eye chilies, sliced (optional)

Instructions

In a large pot, combine 6 cups water, sliced onion, quartered tomatoes, and tamarind soup mix. Bring to a boil over high heat. Tip: For a clearer broth, simmer the aromatics for 2 minutes before adding the tamarind mix.
Once boiling, add sliced radish and lower heat to medium. Simmer for 5 minutes until radish is slightly tender.
Gently add catfish chunks to the pot. Do not stir vigorously to avoid breaking the fish. Tip: Pat the catfish dry with paper towels before adding for better texture and less fishy smell.
Pour in 2 tablespoons fish sauce and add sliced chilies if using. Simmer for 8-10 minutes until catfish is cooked through and flakes easily with a fork. Tip: Taste the broth and adjust salt or fish sauce if needed—the soup mix already contains salt.
Add kangkong leaves on top of the soup. Cover the pot and turn off the heat. Let it sit for 2 minutes so the kangkong wilts in the residual heat. Tip: Don't overcook the kangkong; it should remain bright green and slightly crisp.
Serve the sinigang hot in bowls with steamed rice.

Finally, a bowl of this sinigang is like a warm hug on a rainy day—the sour broth cuts through the richness of the catfish, while the radish adds a mild crunch and the kangkong brings a fresh finish. For an extra kick, serve with a side of fish sauce and calamansi or lemon wedges. You'll definitely be making this again!

Conclusion

There you have it – 12 delicious Asian catfish recipes that are perfect for weeknight dinners. From spicy curries to crispy pan-fried fillets, there’s something for everyone. Give one a try tonight, then leave a comment with your favorite. Don’t forget to share this roundup on Pinterest!

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