Cambodian Ginger Catfish

Read Reviews (2)

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

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.

Kitchen-Friendly View

Dec 06, 2012

Very good. The fish was moist and tender and cooking the ginger mellowed it out nicely.

—MTCHYG

Mar 21, 2013

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.

—Taiga

3 Ratings

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* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cambodian Ginger Catfish

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 284
Calories from Fat: 141

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.