I have just discovered the most amazing recipe. Ginger catfish. Oh, my goodness, it’s wonderful.

When I’m looking for a new recipe, sometimes I’ll pick out a couple of ingredients, and search for recipes that use those two ingredients. I’ve found some incredible recipes that way. Like stir fried scallops with strawberries and sugar snap peas. When spring comes around, and you can get fresh local strawberries, promise me you’ll try it. You will love it.

Anyway, when I googled “ginger catfish recipe” I was expecting to find something good. I wasn’t expecting to discover that ginger catfish is a traditional Cambodian recipe.

Because it is a traditional recipe, I found lots of recipes for ginger catfish. I read through all of them, and adapted them to work with my anti-inflammatory diet and with the ingredients I normally have on hand.

The result is delicious.

Ginger Catfish Recipe


1/2 pound ginger
1 pound catfish fillets
3 Tbsp honey
2 Tbsp wheat-free soy sauce
2 Tbsp fish sauce
1 tsp salt
1 large sweet yellow onion
1/4 red bell pepper
1/2 bunch scallions
1/3 cup olive oil


Peel the ginger and slice it into matchstick shreds. You’ll have about 2 cups of ginger when you’re done.

Cut the catfish fillets crosswise into ½-inch strips.

Slice the onion and bell pepper into thin slices.

Cut the scallions diagonally into 1-inch pieces. You’ll want to use the white part and about half the green part.

Mix the honey, soy sauce, fish sauce, and salt in a small bowl.

Heat the oil in a large skillet over medium-high heat.

Add the ginger and cook, stirring, about 7 minutes. When it’s ready, the ginger will be starting to get crisp and brown.

Gently stir in the fish, and let it cook for about 3 minutes.

Stir in the honey mixture. Add the onions and the white part of the scallions and cook, stirring, for another 3 or 4 minutes.

Add the red pepper and the green part of the scallions and cook for another two minutes.

Serve with red or black rice.

Read More

Catfish in Basil Cream Sauce: Catfish in a rich and creamy (dairy-free) sauce with lots and lots of basil. Yum.

Ginger Plum Chicken Recipe: When plums are in season, you have to try this. It’s not a beautiful dish, but it’s delicious.

My Crazy Anti-Inflammatory Diet: I’ve got a short “don’t eat” list and a long “eat lots” list, and I don’t count calories or grams of anything. And somehow, I don’t have as much pain.

Charlotte Riggle, author of Catherine's Pascha and The Saint Nicholas Day Snow
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