Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 1/2 lb Firm white fish (I use 2
- 2 md Onions; each cut into 8
- 2 md Tomatoes; chopped -or-
- 1 cn Chopped or stewed tomatoes
- 1 tb Oil or equivalent liquid to
- 3 tb White miso (soybean paste)
- 1 Thumb-sized piece of ginger;
- 1 md Daikon (Japanese white)
or
- 2 bn Small red radishes; sliced
- 1 tb Asian fish sauce
- 1/2 c Lemon juice (or tamarind
- 6 Banana peppers or other
- 10 Leaves mustard greens or
- 2 Cloves garlic; crushed
- 3 -(up to)
- 4 c Water
- 8 -(up to)
Preparation
From: bgaerlan@ucla.edu (Barbara Gaerlan) Date: Mon, 15 Jul 1996 23:07:31 -0700 Heres my tried and true fish recipe (from Sony Robles-Florendos _Signature Dishes of the Philippines_). I always make a big pot of it when Im serious about losing weight. You can adjust all the ingredients to taste. If you leave out the miso it will be even lower in calories, but not as yummy. Saute garlic, onions, ginger, tomatoes. Dissolve miso in tomato juice (if using canned) or a little water and add to saute. Add fish, allow to cook for a couple of minutes. Set aside. In a large sauce pan combine radish, fish sauce, lemon juice and water. Boil for two minutes. Add fish mixture and peppers. Simmer 3-4 minutes or until fish is done. If using mustard, add greens just before serving. (If you use something sturdier like kale, add it with the peppers so it cooks for a few minutes.) Serve with steamed rice and pass the fish sauce for those who like more sodium. Digest eat-lf.v096.n098 From the EAT-LF recipe list. Downloaded from G Internet, G Internet.
