Cambodian Ginger Catfish Recipes

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GINGER CATFISH (TREY CHA K'NYEI)



Ginger Catfish (Trey Cha K'nyei) image

Provided by Longteine de Monteiro

Categories     Fish     Stir-Fry     Fall

Yield Serves 4

Number Of Ingredients 10

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

Steps:

  • 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.

CAMBODIAN GINGER CATFISH



Cambodian Ginger Catfish image

Make and share this Cambodian Ginger Catfish recipe from Food.com.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 35m

Yield 4 fish fillets, 4 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil
1/2 lb 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 onion, cut into 1/4-inch pieces

Steps:

  • 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 place 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.

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