 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
A peppery, kicky, Cambodian fish dish that you'll love at first bite. 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 |
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.
|
|