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Cambodian Ginger Catfish

Rated as 4.71 out of 5 Stars

"A peppery, kicky, Cambodian fish dish that you'll love at first bite."
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35 m servings 284
Original recipe yields 4 servings


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  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.

Nutrition Facts

Per Serving: 284 calories; 15.6 16.8 19.6 51 866 Full nutrition

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Read all reviews 10
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Very good. The fish was moist and tender and cooking the ginger mellowed it out nicely.

My mother in law is from the Philippines and loved this. Took it to a game of Mahjong and friends loved it. Requested it again for the next game. The pic is from the second batch. Used whole cut...

Quite a tasty dish! We toned down the ginger for our North American palates, so used only about 1/3 of what they ask. My wife lived in Cambodia for a few years and could take lots of ginger the...

This was a great recipe, restaurant quality my wife and I thought. I was a little nervous with the fish and oyster sauce as I am not familiar with the use of these, but the flavor blended nicely...

im khmer. i made this today . omgness , so delicious

Had to reduce the amount of ginger but other than that, very tasty.

Love the taste. It came out perfect. I reduced amount of fresh ginger as one of the reviewers suggested. Definitely will make it again.

I really liked it, but my kids did not like it at all. Didn't have oyster sauce so used an extra tablespoon of soy sauce. Didn't make much sauce but enough.

I added maybe 3 teaspoons sugar, a teaspoon of liquid smoke and less ginger but alot of ginger powder with a dash of red chili pepper and it came out superb. Great dish!