"This poached catfish cooked in a ginger garlic broth is quick, easy and savory. Serve it over rice." Serving: 4 | Prep: 15m | Ready in: 30m

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

• In a wide pot with a lid, add garlic, ginger and chicken broth. Bring the chicken broth to a boil, lower the heat to medium-low, and let it simmer for 3 to 5 minutes.
• Whisk soy sauce into the broth mixture; put in catfish fillets. Pour the broth over the fillets. Close the lid of the pot, bring the broth to a boil, and cook for 3 minutes longer. Put in mushrooms; cook with a cover for about 3 minutes longer until the fish is no longer pink and starts to flake. Add green onion over the fillets; cook with a cover for 30 seconds. Decorate with cilantro to serve.

Nutrition Information
• Calories: 209 calories; • Total Carbohydrate: 3.4 g • Cholesterol: 66 mg • Total Fat: 10.8 g • Protein: 23.6 g • Sodium: 761 mg