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glass_icarusWow, the end of the semester swamped me fast... Emerging from grading/paper/presentation doom momentarily to write down tonight's really good first attempt at fish stew:
- 1 large yellow onion, chopped
- 2 large cloves garlic, minced
- 3 slices ginger, minced
- 1 dried bird's eye chili pepper, crushed
- white pepper to taste
- salt to taste (I used ~2-3 tsp?)
- 1 pinch turmeric
- 1 pinch paprika
- cumin to taste (~2 tsp?)
- sesame oil
- dried shiitake mushrooms
- white fish filets, chopped (~900g, which I only know because mine were frozen/prepackaged)
- dried lentils (~1 cup?)
- 1 tomato
I threw everything except the lentils, fish, tomato, and mushrooms in the bottom of my inner rice pot* and sauteed it until the onions were cooked soft. Then I added the remaining ingredients, put in enough water to cover everything, and cooked it in my rice pot (this took maybe 30-40 minutes?). I'm sure you could also do this in a slow-cooker or on the stove, but if you do it on the stove you may want to simmer everything for a longer time on a lower heat to get more flavor into the fish (assuming you don't pre-marinate it, which I didn't).
*Mine is a Tatung rice pot with removable inner pots, i.e. the kind where cooking time is determined by how much water you put in the outer pot, so I can't be very specific. ^^;
- 1 large yellow onion, chopped
- 2 large cloves garlic, minced
- 3 slices ginger, minced
- 1 dried bird's eye chili pepper, crushed
- white pepper to taste
- salt to taste (I used ~2-3 tsp?)
- 1 pinch turmeric
- 1 pinch paprika
- cumin to taste (~2 tsp?)
- sesame oil
- dried shiitake mushrooms
- white fish filets, chopped (~900g, which I only know because mine were frozen/prepackaged)
- dried lentils (~1 cup?)
- 1 tomato
I threw everything except the lentils, fish, tomato, and mushrooms in the bottom of my inner rice pot* and sauteed it until the onions were cooked soft. Then I added the remaining ingredients, put in enough water to cover everything, and cooked it in my rice pot (this took maybe 30-40 minutes?). I'm sure you could also do this in a slow-cooker or on the stove, but if you do it on the stove you may want to simmer everything for a longer time on a lower heat to get more flavor into the fish (assuming you don't pre-marinate it, which I didn't).
*Mine is a Tatung rice pot with removable inner pots, i.e. the kind where cooking time is determined by how much water you put in the outer pot, so I can't be very specific. ^^;
no subject
Date: 2017-03-28 03:31 am (UTC)no subject
Date: 2017-03-28 10:31 pm (UTC)