| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Japanese |
Soup |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Firm white fish, I use 2 |
|
|
trout each cut into about |
|
|
five pieces |
| 2 |
|
Onions, each cut into 8 |
|
|
pieces |
| 2 |
|
Tomatoes, chopped -or- |
| 1 |
|
Chopped or stewed tomatoes |
| 2 |
|
Cloves garlic, crushed |
| 1 |
T |
Oil or equivalent liquid to |
|
|
saute |
| 3 |
T |
White miso, soybean paste |
| 1 |
|
Thumb-sized piece of ginger |
|
|
peeled and sliced |
| 1 |
|
Daikon, Japanese white |
|
|
radish sliced |
|
|
diagonally |
|
|
or- |
| 2 |
|
Small red radishes, sliced |
|
|
or whole |
| 1 |
T |
Asian fish sauce |
| 1/2 |
c |
Lemon juice, or tamarind |
|
|
water if you can get it |
| 4 |
c |
Water |
| 3 |
|
up to |
| 6 |
|
Banana peppers or other |
|
|
small whole peppers |
|
|
optional |
| 8 |
|
up to |
| 10 |
|
Leaves mustard greens or |
|
|
other leafy green |
INSTRUCTIONS
From: bgaerlan@ucla.edu (Barbara Gaerlan) Date: Mon, 15 Jul 1996
23:07:31 -0700 Here's my tried and true fish recipe (from Sony
Robles-Florendo's _Signature Dishes of the Philippines_). I always
make a big pot of it when I'm 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 Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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