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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 calories carbohydrate: 16.8 g cholesterol: 51.3 mg fat: 15.6 g fiber: 2.7 g protein: 19.6 g saturatedFat: 3.1 g servingSize: - sodium: 865.7 mg sugar: 3.8 g transFat: : - unsaturatedFat: : -

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.

4 servings

A peppery, kicky, Cambodian fish dish that you'll love at first bite.