Pan-Seared Catfish with Lemongrass and Ginger

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate catfish fillets pan-seared with an aromatic lemongrass and ginger marinade, served with a tangy dipping sauce. This Vietnamese-inspired seafood recipe, ready in about 35 minutes, pairs catfish fillets, lemongrass stalk, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 4 Vietnamese cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1 tbsp grated fresh ginger, 1 stalk finely minced lemongrass, 2 minced garlic cloves, 2 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp brown sugar. Mix well to form the marinade.
  2. Step 2: Place 4 catfish fillets (5 oz each) in a shallow dish and pour the marinade over them. Marinate in the refrigerator for 20 minutes, turning occasionally.
  3. Step 3: Heat 3 tbsp vegetable oil in a large nonstick pan over medium-high heat until shimmering. Remove catfish from marinade, letting excess drip off, and carefully place fillets in the pan.
  4. Step 4: Cook the catfish for 4-5 minutes on the first side until golden and crisp around the edges, then flip and cook another 3-4 minutes until cooked through and opaque.
  5. Step 5: Remove the fish to a serving plate and sprinkle with 2 tbsp chopped fresh cilantro and 2 sliced scallions.
  6. Step 6: Serve immediately with steamed jasmine rice and a side of nuoc cham dipping sauce if desired.

Frequently asked questions

How long does Pan-Seared Catfish with Lemongrass and Ginger take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Catfish with Lemongrass and Ginger?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Catfish with Lemongrass and Ginger?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Catfish with Lemongrass and Ginger for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Catfish with Lemongrass and Ginger?

Vietnamese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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