Cambodian Ginger Catfish recipe
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Ingredients
- 2 tablespoons vegetable oil ½ 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 ¼ red bell pepper, cut into thin matchsticks ½ bunch green onions, cut into 1/4-inch pieces
Nutrition Info
- 284.2 caloriescarbohydrate: 16.8 gcholesterol: 51.3 mgfat: 15.6 gfiber: 2.7 gprotein: 19.6 gsaturatedFat: 3.1 gservingSize: -sodium: 865.7 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Cambodian Ginger Catfish
Directions
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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.