Ingredients
Scale
- 24 ounces catfish fillets or 24 ounces other mild fish
- 1⁄4 cup lemon juice
- 1⁄4 cup vegetable oil
- 2 tablespoons low sodium soy sauce
- 2 tablespoons fresh ginger, finely chopped or 2 teaspoons ground ginger
- 6 garlic cloves, finely chopped, about 1 Tbsp
- 3 green onions, chopped, green and white parts
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1⁄2 teaspoon cayenne pepper, adjust to taste
Instructions
Notes
Fish is completely cooked when the color turns from translucent to opaque (white) or has reached a 150 degree F internal temperature. Resist the temptation to over-cook fish until it “flakes,” which indicates the fish is becoming dry.