Ingredients35 m servings 284
- 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 16.8 19.6 51 866 Full nutrition
ReviewsRead all reviews 10
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...
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.