Ginger Catfish (Trey Cha K'Nyei)

Ginger Catfish (Trey Cha K'Nyei)

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5 tablespoons vegetable oil
2 cups peeled, julienned ginger (about 1/2 pound)
1 1/2 pounds catfish fillets (we used basa instead), 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


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.