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Cambodian Ginger Catfish

Cambodian Ginger Catfish

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Lynda Q

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

Directions

  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

MTCHYG
5
12/6/2012

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

alicooks
0
11/19/2014

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.

thatdankid
0
3/24/2014

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.