Asian Ginger Catfish

• 1 cup chicken broth
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce
• 1 1/4 pounds thin catfish fillets
• 6 large white mushrooms, sliced
• 1/4 cup sliced green onion
• 1 tablespoon chopped fresh cilantro (optional)

1. Put chicken broth, ginger, and garlic in a wide pot with a lid. Bring the broth to a boil, reduce heat to medium-low, and simmer 3 to 5 minutes.
2. Stir soy sauce 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.

chicken broth, fresh ginger root, garlic, soy sauce, white mushrooms, green onion, fresh cilantro

Taken from www.allrecipes.com/recipe/228053/asian-ginger-catfish/ (may not work)