Description
A peppery, kicky, Cambodian fish dish that you’ll love at first bite.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4