Cambodian Ginger Catfish

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

• Ready In: 35 mins
• Serves: 4
• Yields: 4 fish fillets

Ingredients

• 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

Directions

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 place 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.