Recipe by Lynda Q
"A peppery, kicky, Cambodian fish dish that you'll love at first bite."
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peeled, matchstick-cut fresh ginger
4 (4 ounce)
yellow onion, sliced
red bell pepper, cut into thin matchsticks
green onions, cut into 1/4-inch pieces
Very good. The fish was moist and tender and cooking the ginger mellowed it out nicely.
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.
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 any more.
I found that I ate a lot more rice with it than I would with other fish dishes, as the dish is quite potent. My wife said that is also typical of how Cambodians eat, very small portions of (extremely flavourful) meat and a LOT of rice with it.
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!
I just made this recipe. It turned out very well, loved it. however I don't care for yellow onions so I simply added a few extra green onions.
* Percent Daily Values are based on a 2,000 calorie diet.
Cambodian Ginger Catfish
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 141
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