|10 min||20 min||4|
|1 cup||Chicken broth (stock)|
|1 piece, 1-inch||Ginger root (minced)|
|1 clove(s)||Garlic (minced)|
|2 tbsp||Liquid aminos (soy sauce substitute)|
|567 gm||Catfish (bullhead)|
|6 large mushroom(s)||White mushrooms|
|1/4 cup||Green onion|
|1 tbsp||Cilantro (coriander)|
Put chicken broth, ginger, and garlic in a stock pot with a lid. Bring the broth to a boil,reduce heat to medium-low, and simmer 3 to 5 minutes.
Stir liquid aminos into the broth mixture; add catfish fillets. Spoon broth over the fillets. Place cover on the pot, bring broth to a boil, and let cook for 3 minutes more. Add mushrooms, cover, and cook until the fish loses pinkness and begins to flake, about 3 minutes more. Sprinkle green onion over the fillets, cover, and cook for 30 seconds. Garnish with cilantro to serve.