Cambodian Ginger Catfish recipe

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Ingredients

2 tablespoons vegetable oil
½ pound peeled, matchstick-cut fresh ginger
4 (4 ounce) catfish fillets
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 large yellow onion, sliced
¼ red bell pepper, cut into thin matchsticks
½ bunch green onions, cut into 1/4-inch pieces

Nutrition Info

284.2 calories
carbohydrate: 16.8 g
cholesterol: 51.3 mg
fat: 15.6 g
fiber: 2.7 g
protein: 19.6 g
saturatedFat: 3.1 g
servingSize: -
sodium: 865.7 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large skillet over medium heat. Cook and stir ginger in the hot oil until slightly softened and brown, 5 to 7 minutes. Add catfish fillets, cook until firm, about 3 minutes per side. Remove fillets from the skillet to a plate and set aside.

  2. Stir fish sauce, soy sauce, and oyster sauce together in the skillet. Add onion and red bell pepper, cook and stir until softened, about 4 minutes. Return catfish fillets to the skillet and spoon sauce and vegetables over the fillets. Continue cooking until the flesh of the fish flakes easily with a fork, about 3 minutes more. Garnish with green onions to serve.

Recipe Yield

4 servings

Recipe Note

A peppery, kicky, Cambodian fish dish that you'll love at first bite.

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