Grilled Lemongrass Catfish with Hoisin-Ginger Sauce

For Marinade:
4 farm-raised catfish fillets
2 tbsp vegetable oil — or lemongrass oil
1 tbsp fresh lemongrass — minced*

Hoisin-Ginger Sauce:
1 tbsp vegetable oil
2 tbsp yellow onion — finely minced
1 clove garlic — finely minced
1 cup hoisin sauce
1/2 cup water
1/3 cup rice wine vinegar**
1/4 tsp ground chili paste
For Garnish:
green onions — sliced
peanuts — roasted

Recipe Instructions
Place catfish in a shallow pan and sprinkle with oil and lemongrass or lemon zest. Set aside.

To make the sauce: heat oil in a small saucepan over medium heat. Add onion and garlic and sauté for 1 minute. Add hoisin sauce, water, vinegar and chili paste, if using. Reduce heat and simmer for about 10 minutes or until a creamy consistency. If sauce is too thick, add more water. Set aside.

Prepare a grill or preheat the broiler.

Place fillets on an oiled grill rack or broiler pan rack. Grill or broil fillets about 4 inches from the heat source for 2-3 minutes on each side, or until fish flakes easily when tested with a fork. Place fillets on serving plates and spoon a little of the sauce on top. Sprinkle with green onions and peanuts and serve.