Ingredients
4
4 servings
- •2 tablespoons vegetable oil
- •½ pound 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
- •¼ red bell pepper, cut into thin matchsticks
- •½ bunch green onions, cut into 1/4-inch pieces
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 284
- Carbohydrate: 17g
- Fat: 16g
- Fiber: 3g
- Protein: 20g
- Sugar: 4g
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