Ginger Catfish

I wanted to use the fresh ginger root and catfish I had on hand and found this, apparently popular, Vietnamese dish.

Here I prepared it much as describe in the following recipe, except I added diced eggplant (at the same time as the catfish) rather than bell pepper and substituted brown sugar for white. Also, cutting thicker catfish strips, as in the video below, will keep them from disintegrating during cooking. Instead of fillets, you can use the less expensive catfish chunks sold at, Hy-Vee, for instance.
Optionally, you can carmelize the ginger and add water to make a browner sauce.

“Ginger Catfish (Trey Cha K’nyei)”
http://www.epicurious.com/recipes/food/views/Ginger-Catfish-Trey-Cha-Knyei-100931

“ginger catfish” video:
http://www.youtube.com/watch?v=A5g96jdqtIU

I served it on sticky Calrose rice (http://en.wikipedia.org/wiki/Calrose_rice) and with sesame rainbow chard.

Interestingly, the Vietnamese fish is likely to be “basa”, a catfish but not so closely related to those in the U.S.
http://en.wikipedia.org/wiki/Basa_fish