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.
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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