Cambodian Ginger Catfish


  • 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
  • + 2 more ingredients
    • ¼ red bell pepper, cut into thin matchsticks
    • ½ bunch green onions, cut into ¼-inch pieces

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 oys...

View full recipe at SpringPad


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