This recipe serves 4.
3 Tbsp vegetable oil
2 cups peeled, julienned ginger (about 1/2 lb)
1-1/2 lbs catfish fillets, sliced crosswise into 1/4-inch strips
3-1/2 Tbsp sugar
2 Tbsp mushroom soy sauce
2 Tbsp fish sauce
1 tsp kosher 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 3 minutes. Add the sugar, soy sauce, fish sauce and salt, and stir well. Stir in the onion and cook for another 3-4 minutes. Add the red pepper and scallions and cook for another 2 minutes, then serve.