Recipe By Lynda Q
Rating
Published Jul 24th
Cambodian Ginger Catfish
Prep 15m Cook 20m Additional - Ready In 35m
Servings 4 servings Calories 284.2

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

Recipe 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

Cooking Directions

  1. 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. 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.

Nutrition Facts

  • Calories 284.2
  • Carbohydrate 16.8 g
  • Cholesterol 51.3 mg
  • Fat 15.6 g
  • Fiber 2.7 g
  • Protein 19.6 g
  • Saturated Fat 3.1 g
  • Sodium 865.7 mg
  • Sugar 3.8 g

Reviews

  1. I am now IN STRONG LIKE with catfish. I had no idea!
  2. im khmer. i made this today. omgness so delicious
  3. Had to reduce the amount of ginger but other than that very tasty.
  4. Love the taste. It came out perfect. I reduced amount of fresh ginger as one of the reviewers suggested. Definitely will make it again.
  5. My mother in law is from the Philippines and loved this. Took it to a game of Mahjong and friends loved it. Requested it again for the next game. The pic is from the second batch. Used whole cut pieces of fish. Otherwise didnt change a thing.
  6. I really liked it but my kids did not like it at all. Didn't have oyster sauce so used an extra tablespoon of soy sauce. Didn't make much sauce but enough.
  7. Quite a tasty dish! We toned down the ginger for our North American palates so used only about 1/3 of what they ask. My wife lived in Cambodia for a few years and could take lots of ginger then but she was happy to tone it down too since she isn't used to so much - Read more ...
  8. I added maybe 3 teaspoons sugar a teaspoon of liquid smoke and less ginger but alot of ginger powder with a dash of red chili pepper and it came out superb. Great dish!
  9. Very good. The fish was moist and tender and cooking the ginger mellowed it out nicely.