Cambodian Ginger Catfish Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 24, 2014
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.
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Reviewed: Feb. 11, 2014
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!
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Reviewed: 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.
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Reviewed: Dec. 6, 2012
Very good. The fish was moist and tender and cooking the ginger mellowed it out nicely.
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Photo by MTCHYG

Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA
Living In: Lansing, Michigan, USA


 
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