GINGER CATFISH (TREY CHA K'NYEI)

Ginger Catfish (Trey Cha K'nyei) image

Provided by Longteine de Monteiro

Yield Serves 4

Number Of Ingredients 10

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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.

I've made this dish several times now and it always comes out great. It's a great weeknight meal that the whole family enjoys.

The flavors in this dish were amazing! The combination of ginger, lemongrass, and catfish was perfect.

Easy to follow recipe and the catfish turned out crispy and flavorful. Served it with jasmine rice and a side of vegetables. Highly recommend!

This catfish recipe was a hit with my family! The ginger and lemongrass gave it a unique and flavorful taste. I'll definitely be making this again.

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