Fish Head Soup Savory Fish Head Soup with Ginger and Lemongrass Ingredients: 2 fish heads (snapper, grouper, or your choice), cleaned and gills removed 1 tablespoon oil 1 onion, sliced 3 cloves garlic, minced 1 thumb-sized piece of ginger, sliced 2 stalks lemongrass, smashed 2 tomatoes, quartered 1 red chili, sliced (optional) 6 cups water or fish stock 2 tablespoons fish sauce Juice of 1 lime Salt and pepper to taste Fresh cilantro or scallions, for garnish Directions: Heat oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant. Add the lemongrass, tomatoes, and chili (if using). Cook for another 2 minutes. Place the cleaned fish heads in the pot and gently sauté for 2 minutes. Pour in water or fish stock. Bring to a boil, then reduce heat and simmer for 20–25 minutes, skimming off any foam. Add fish sauce, lime juice, salt, and pepper. Adjust seasoning to taste. Carefully remove the fish heads and set aside. Strain the broth if desired for a smoother texture, or serve as is. Ladle soup into bowls, top with fresh herbs, and serve hot with steamed rice. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 210 kcal | Servings: 4 servings #fishhead #seafoodsoup #gingersoup #lemongrasssoup #fishlovers #asiansoup #comfortingbroth #homemadesoup #cleaneating #glutenfreerecipes #lightmeals #soupseason #fishrecipe #simplecooking #healthyfish #seafoodlovers #heartybroth #freshherbs #traditionalrecipes #nourishingmeals This Fish Head Soup is pure comfort in a bowl With ginger, lemongrass, and lime, it’s light, aromatic, and full of flavor!

Southern Fried Fish and Shrimp Pasta Crispy Southern Fried Catfish and Shrimp over Cajun Cream Pasta Ingredients: For the Fried Fish & Shrimp: 1/2 lb catfish fillets, cut into strips 1/2 lb large shrimp, peeled and deveined 1 cup buttermilk 1 cup cornmeal 1/2 cup flour 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon garlic powder Salt and pepper to taste Vegetable oil for frying For the Pasta: 8 oz linguine or fettuccine 1 tablespoon butter 1 tablespoon olive oil 2 cloves garlic, minced 1 cup heavy cream 1/2 cup grated Parmesan 1 teaspoon Cajun seasoning Salt and pepper to taste Chopped parsley for garnish Directions: Soak the fish strips and shrimp in buttermilk for at least 20 minutes. In a bowl, mix cornmeal, flour, paprika, cayenne, garlic powder, salt, and pepper. Heat vegetable oil in a deep skillet to 350°F (175°C). Dredge the fish and shrimp in the cornmeal mixture, then fry in batches until golden and crispy (about 2–3 minutes per side). Remove and drain on paper towels. Meanwhile, cook pasta according to package directions. Drain and set aside. In a pan, heat butter and olive oil over medium heat. Add garlic and sauté for 1 minute. Pour in heavy cream, add Cajun seasoning, salt, and pepper. Bring to a simmer and cook for 2–3 minutes. Stir in Parmesan and cooked pasta. Toss until the pasta is well-coated. Plate pasta and top with fried fish and shrimp. Garnish with chopped parsley. Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes Kcal: 710 kcal per serving | Servings: 4 servings #southerncomfortfood #friedcatfish #friedshrimp #seafoodpasta #cajunpasta #southerncooking #shrimpandpasta #friedfishrecipe #comfortmeals #catfishrecipes #soulfood #buttermilkfried #seafoodlover #homemadepasta #crispyfriedfood Crispy catfish and golden shrimp over creamy Cajun pasta? YES please. This Southern Fried Fish and Shrimp Pasta hits all the comfort food notes!

Southern Fried Catfish Crispy Southern-Style Catfish with Cornmeal Crust and Cajun Flavor Ingredients: 4 catfish fillets 1 cup buttermilk 1 teaspoon hot sauce (optional) 1 cup cornmeal 1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon paprika 1/2 teaspoon cayenne pepper (optional) Vegetable oil, for frying Lemon wedges and chopped parsley, for garnish Directions: In a shallow dish, combine buttermilk and hot sauce. Add catfish fillets and marinate for 30–60 minutes in the fridge. In another dish, whisk together cornmeal, flour, salt, black pepper, paprika, and cayenne. Heat about 2 inches of oil in a deep skillet or cast iron pan over medium-high heat to 350°F (175°C). Remove catfish from the buttermilk, letting the excess drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to adhere. Fry catfish in batches (don’t overcrowd) for 4–5 minutes per side, or until golden brown and cooked through. Drain on a paper towel-lined plate. Serve hot with lemon wedges and chopped parsley. Prep Time: 15 minutes (plus 30 min marinating) | Cooking Time: 10 minutes | Total Time: 55 minutes Kcal: 380 kcal | Servings: 4 servings #southernfriedcatfish #catfishrecipe #southerncooking #friedfish #cornmealcrust #soulfood #castironcooking #crispycatfish #southerncomfortfood #homestylemeals #deepfriedgoodness #seafoodrecipes #fishfryfriday #easycatfish #buttermilkmarinated #southernkitchen #cajunflavors #rusticmeals #goldencrust #southernclassic Golden, crispy, and full of Southern flavor! This Southern Fried Catfish is the perfect comfort food for any day of the week.

Chinese Steamed Fish Delicate and Flavorful Chinese Steamed Fish with Ginger and Scallions Ingredients: 1 whole white fish (such as sea bass, tilapia, or snapper), about 1 to 1.5 lbs, cleaned and scaled 2 tablespoons soy sauce 1 tablespoon Shaoxing wine or dry sherry 1 tablespoon sesame oil 3 cloves garlic, thinly sliced 2-inch piece fresh ginger, julienned 3 scallions, cut into thin strips Fresh cilantro for garnish (optional) Salt to taste Directions: Rinse the fish and pat dry. Make 2-3 diagonal slashes on each side to allow flavors to penetrate. Lightly season the fish inside and out with salt. Place the fish on a heatproof plate that fits inside your steamer. Scatter half the ginger and garlic on the fish. Steam the fish over boiling water for 8-10 minutes, depending on thickness, until the fish is opaque and flakes easily. While the fish steams, mix soy sauce, Shaoxing wine, and sesame oil in a small bowl. Carefully remove the fish from the steamer. Discard the ginger and garlic used in steaming. Pour the sauce evenly over the fish. Top with the remaining ginger, garlic, and scallions. For extra flavor, briefly heat a small amount of oil until smoking and pour it over the fish to sizzle the aromatics. Garnish with fresh cilantro if desired and serve immediately with steamed rice. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 250 kcal per serving (approximate) | Servings: 2-3 #chinesesteamedfish #healthyseafood #asianrecipes #steamedfish #freshfishrecipe #easyseafood #gingerscallion #chinesecooking #seafoodrecipe #lightmeals #quickdinner #healthyprotein #asianflavors #homecookedmeal #fishrecipes #steamedseafood #simplecooking #flavorfulfish #weeknightdinner #healthyfish Discover the delicate flavors of Chinese Steamed Fish — tender, aromatic, and light on your palate! 🐟🌿🍋