CAMBODIAN GINGER CATFISH
A peppery, kicky, Cambodian fish dish that you'll love at first bite.
Provided by Lynda Q
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 16.8 g, Cholesterol 51.3 mg, Fat 15.6 g, Fiber 2.7 g, Protein 19.6 g, SaturatedFat 3.1 g, Sodium 865.7 mg, Sugar 3.8 g
GINGER CATFISH WITH VERMICELLI
Keep turmeric on hand: The super spice contains curcumin, which has powerful anti-inflammatory and antioxidant properties.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Meanwhile, toss the catfish, 1 tablespoon fish sauce, 1 teaspoon ginger, the turmeric and 1 teaspoon vegetable oil in a large bowl; set aside to marinate 15 minutes. Combine 3 tablespoons water with the remaining 1 tablespoon plus 1 teaspoon fish sauce and 1 teaspoon ginger, the lime juice, sugar and chili-garlic sauce in a small bowl; set aside.
- When the water comes to a boil, turn off the heat, add the vermicelli and stir. Let sit until just tender, 2 to 3 minutes, then drain and rinse under cold water. Shake off as much water as possible and transfer to a large bowl. Add 1 teaspoon vegetable oil and half of the prepared sauce and toss; divide among 4 bowls.
- Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the fish and cook until browned, 2 to 3 minutes per side; remove to a plate. Add the bell pepper and scallions to the skillet and stir-fry until crisp-tender, 1 to 2 minutes. Stir in half of the herbs.
- Top the noodles with the fish, vegetables and remaining herbs. Drizzle some of the remaining sauce on top and serve with more chili-garlic sauce on the side.
Nutrition Facts : Calories 480, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 78 milligrams, Sodium 913 milligrams, Carbohydrate 58 grams, Fiber 3 grams, Protein 27 grams, Sugar 5 grams
CAMBODIAN GINGER CATFISH
Make and share this Cambodian Ginger Catfish recipe from Food.com.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 35m
Yield 4 fish fillets, 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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.
GINGER CATFISH (TREY CHA K'NYEI)
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.
CAMBODIAN SWEET AND SOUR FISH
My entire family loves this dish. I grill thick salmon steaks in a grill pan, but it can be cooked on a barbecue, or sauteed in a cast iron skillet. I have made this with whole tilapias and with halibut. I have seasoned the fish with Old Bay and once with a fish rub instead of the salt and pepper. You can actually use just about any kind of fish you like, as long as it will hold its shape after cooking. Once, I only had 2 shallots on hand, so I used 1 small red onion along with the 2 shallots. I have used 1 large jalapeno pepper, seeded and chopped finely, when out of Thai chilies. When out of fresh ginger, I have used 1 1/2 Tbsp of jarred, pickled ginger, chopped. No tomatoes? leave them out. You can use apple cider vinegar instead of rice wine vinegar. As you can see, this dish is very forgiving. I cook the topping in a separate skillet alongside and it is ready right as the fish is. This meal cooks up in 10 minutes, looks and tastes great.
Provided by Pesto lover
Categories Halibut
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a measuring cup, mix together the fish sauce, vinegar, water, sugar, paprika and cornstarch. Set aside.
- Season fish with salt and pepper.
- Put 1 tbsp oil in hot grill pan or cast iron skillet. Add fish. Cook over med heat until about half done and then turn once to cook other side.
- Meanwhile, put 2 tbsp oil into a large hot skillet or wok. Add shallots and stir until slightly softened.
- Add garlic, chili and ginger, stir 30 seconds.
- Add tomatoes and let cook, stirring a few times, until tomatoes look slightly softened, about 3-4 minutes.
- Stir sauce in cup and pour over vegetable mixture. Stir. It will thicken in about 30 seconds. Cook 1 minute.
- Place fish on platter.
- Pour vegetable sauce mixture over fish.
- Garnish with fresh cilantro leaves.
CAMBODIAN-STYLE FISH POACHED IN COCONUT MILK
This recipe was featured in our local paper and is a Kylie Kwong and from her cookbook It Tastes Better and her intro to the recipe was "I love this recipe because it is quick and simple to make, yet so exotic in flavour. The galangal, turmeric and kaffir lime leaves add that gorgeous earthy, aromatic flavour so particular to South-East Asian cuisine, and the taste and texture of fish cooked gently in coconut milk are sublime. If you like, you can substitute the fish with any other seafood, or even chicken."
Provided by ImPat
Categories Cambodian
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Place garlic, red onion, galangal, lemongrass, turmeric, paprika, fish sauce and brown sugar in a blender and process until finely blended.
- Add the coconut milk and process until thoroughly blended.
- Transfer the coconut mixture to a heavy pased pan.
- Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan.
- Bring the coconut mixture to the boil and reduce to a gentle simmer and cook for 10 minutes, to allow the flavour to infuse and the liquid to reduce slightly.
- Add the fish chunks and poach gently for 4-5 minutes.
- Stir through the lemon juice, then trasfer to serving bowls.
Nutrition Facts : Calories 470.8, Fat 43.1, SaturatedFat 37.9, Sodium 1445.9, Carbohydrate 23.7, Fiber 2.5, Sugar 10.6, Protein 6.4
CAMBODIAN FISH AMOK
Amok is often thought of these days as the Khmer national dish. It's particularly popular with tourists in Cambodia, though for most Cambodians its reserved for particularly special occasions. It definitely makes for a delicious combination of some of the best Cambodian ingredients. Here is my take on this dish. The 'kreung' curry paste I use for this needs to be particularly smooth so I recommend using a blender
Provided by Veasna
Categories Cambodian
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Make a banana leaf basket.
- Chop lemongrass, turmeric, and galangal.
- Add to chopped red chilli and red onion garlic & kaffir lime.
- Add peanuts and coconut cream.
- Mix in blender until very smooth.
- Chop 'noni' leaf and fish.
- Heat pan, add oil and then kreung.
- Add star anise to pan.
- Season with salt & add a spoonful of coconut milk.
- Add the fish.
- Stir and let simmer.
- Beat egg and add to pan.
- Add 'noni' leaf.
- Add mixture to banana leaf bowl.
- Cover with more beaten egg.
- Steam for around 10 minutes.
Nutrition Facts : Calories 1005.2, Fat 54.6, SaturatedFat 25.9, Cholesterol 186, Sodium 1309.7, Carbohydrate 114, Fiber 16.1, Sugar 70.5, Protein 25.4
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