Ginger Catfish (Trey Cha K'nyei) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I am particularly fond of this stir-fry because of the hot, peppery taste and penetrating aroma that comes from using so much ginger, and I find that people who have never had it before fall in love with it for the same reason. Of course, if you like a milder flavor, feel free to use less ginger; just be careful not to make it too mild, or the dish will be bland. In Cambodia, we believe that ginger has medicinal qualities and that it heats up the head and the whole system to make you feel better. With this in mind, you might want to try Ginger Catfish the next time you have a cold. Ingredients:
5 tablespoons vegetable oil |
2 cups peeled, julienned ginger (about 1/2 pound) |
1 1/2 pounds catfish fillets, sliced crosswise into 1/4-inch-wide strips |
3 1/2 tablespoons sugar |
2 tablespoons mushroom soy sauce |
2 tablespoons fish sauce |
1 teaspoon salt |
1 large spanish onion, thinly sliced |
1/4 red bell pepper, julienned |
1/2 bunch scallions, cut diagonally into 2-inch pieces |
Directions:
1. Heat the oil in a large skillet over medium-high heat. Add the ginger and cook, stirring, until brown and crisp, about 7 minutes. Add the fish, stir gently until thoroughly mixed with the ginger and cook for about 3 minutes. Add the sugar, soy sauce, fish sauce and salt and stir well. Stir in the onion and cook for another 3 to 4 minutes. Add the red pepper and scallions and cook for another 2 minutes, then serve.
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