Cambodian Ginger Catfish

Cambodian Ginger Catfish

6
Lynda Q 7

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

Ingredients

35 m {{adjustedServings}} servings 284 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 866 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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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Reviews

6
  1. 8 Ratings

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

My mother in law is from the Philippines and loved this. Took it to a game of Mahjong and friends loved it. Requested it again for the next game. The pic is from the second batch. Used whole cut...

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.