Cambodian Ginger Catfish - cooking recipe

Ingredients
    2 tablespoons vegetable oil
    1/2 pound peeled, matchstick-cut fresh ginger
    4 (4 ounce) catfish fillets
    2 tablespoons fish sauce
    1 tablespoon soy sauce
    1 tablespoon oyster sauce
    1 large yellow onion, sliced
    1/4 red bell pepper, cut into thin matchsticks
    1/2 bunch green onions, cut into 1/4-inch pieces
Preparation
    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.

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