Ginger Catfish (Trey Cha K'nyei)

• 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

1. Heat the oil in a large skillet over medium-high heat.
2. Add the ginger and cook, stirring, until brown and crisp, about 7 minutes.
3. Add the fish, stir gently until thoroughly mixed with the ginger and cook for about 3 minutes.
4. Add the sugar, soy sauce, fish sauce and salt and stir well.
5. Stir in the onion and cook for another 3 to 4 minutes.
6. Add the red pepper and scallions and cook for another 2 minutes, then serve.

vegetable oil, ginger, catfish fillets, sugar, mushroom soy sauce, fish sauce, salt, spanish onion, red bell pepper, scallions

Taken from www.epicurious.com/recipes/food/views/ginger-catfish-trey-cha-knyei-100931 (may not work)