Best Cambodian Ginger Catfish Recipes

CAMBODIAN GINGER CATFISH

Cambodian Ginger Catfish image

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

Provided by Lynda Q

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 9

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

Steps:

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.
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 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, Sodium 865.7 mg, Sugar 3.8 g

CAMBODIAN GINGER CATFISH

Cambodian Ginger Catfish image

Make and share this Cambodian Ginger Catfish recipe from Food.com.

Provided by ElizabethKnicely

Categories One Dish Meal

Time 35m

Yield 4 fish fillets, 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
1/2 lb 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
1/4 red bell pepper, cut into thin matchsticks
1/2 bunch green onion, cut into 1/4-inch pieces

Steps:

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 place and set aside.
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.

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