Cambodian Ginger Catfish
Delight your taste buds with the bold and aromatic flavors of Cambodian Ginger Catfish, a classic Southeast Asian dish that’s brimming with vibrant ingredients and comforting warmth. Tender catfish fillets are infused with the spicy zing of fresh ginger, the savory depth of fish sauce and soy sauce, and a hint of sweetness from palm sugar. Stir-fried with fragrant garlic and shallots, then gently simmered in a luscious, umami-rich sauce, this dish achieves the perfect balance of flavor in every bite. Finished with fresh cilantro and scallions for an herby lift, this quick and easy recipe is ready in under 40 minutes and pairs beautifully with steamed jasmine rice for a satisfying meal. Perfect for weeknight dinners or an adventurous addition to your recipe rotation, Cambodian Ginger Catfish is a must-try for lovers of bold, authentic Asian cuisine.
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Recipe Information
Ingredients
- 500 grams catfish fillets
- 50 grams fresh ginger
- 4 garlic cloves
- 3 shallots
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon palm sugar
- 0.5 teaspoons black pepper
- 120 milliliters water
- 2 stalks green onions
- 2 tablespoons fresh cilantro
Instructions
Rinse the catfish fillets under cold water, pat them dry with paper towels, and cut them into 2-inch pieces.
Peel the ginger and slice it into thin matchstick strips. Mince the garlic and finely chop the shallots.
In a large skillet or wok, heat the vegetable oil over medium heat.
Add the ginger, garlic, and shallots to the skillet. Stir-fry for about 2-3 minutes until fragrant and golden.
Add the catfish pieces to the skillet, ensuring they are evenly distributed in a single layer. Cook for 2-3 minutes on each side until slightly browned.
In a small bowl, mix together the fish sauce, soy sauce, palm sugar, black pepper, and water. Stir until the sugar dissolves.
Pour the sauce mixture over the catfish and reduce the heat to low. Cover the skillet and let the fish simmer for 10-12 minutes, gently spooning the sauce over the fish occasionally to ensure the flavors are absorbed.
Uncover the skillet and let the sauce reduce slightly, about 2-3 minutes, until it thickens and coats the fish.
Slice the green onions diagonally and sprinkle them over the dish. Garnish with fresh cilantro before serving.
Serve hot with steamed jasmine rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3378 mg | 147% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 24.9 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2625 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
