Ingredients35 m servings 284 cals
- 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.
Per Serving: 284 calories; 15.6 g fat; 16.8 g carbohydrates; 19.6 g protein; 51 mg cholesterol; 866 mg sodium. Full nutrition
ReviewsRead all reviews 8
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...
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!