Saturday, December 18, 2010

Malaysian-Style Fish Stew over Rice - Easy

Hi ... miss me?  Sorry, 'bout that.  After Thanksgiving weekend, I spent the better part of the next several weeks making candy for theHubby to give out as holiday gifts and didn't have the time to upload any recipes, let alone my usual snarky witty comments.  I'll post it all probably in early February in plenty time for Purim shalach manot basket-giving in March.  If you also keep Valentine's Day, allow me this teaser:   homemade sweets for your sweet are better than any store-bought hermetically-sealed candy made who-knows-how-many-months-ago. 

Tonight I made what started out as Thai Fish Curry from Eat This.  (Oy!  From talking about candy to fish!   But I digress ...)  Except that I didn't have Thai curry paste.  Adding corn didn't interest me at the moment, but I did have a  carrot and small amounts of peas and broccoli that needed using up.  So dinner evolved into almost a Malaysian dish.

YoungerSon decided he didn't care for the stew.  He picked out the cilantro and water chestnuts.  I think he was right in retrospect.  Next time, a diced potato will sub for the water chestnuts.  

Except then it will have morphed into fish chowder ...

Malaysian Fish Stew Over Rice - Easy
serves 4, plus leftovers

2 cups water
1 cup uncooked rice
1 can (13.5 oz.) coconut milk (light okay)
1/2 can water
1 tsp. vegetarian chicken bullion
1 Tbl. soy sauce
2 tsp Sambal Oelek (chili paste)
1/2 cup frozen peas, defrosted
1/2 cup frozen broccoli, defrosted
1 can (8 oz.) sliced or whole water chestnuts, drained
1 medium carrot, peeled and cut into large chunks
1 lb. (4-5 fillets) perch  (can use Chilean sea bass or any other thick fish fillet), cut into large chunks
1/2 cup loosely packed cilantro, chopped
1 Tbl. fresh lime juice (from about 1/2 of a lime)

In a one quart saucepan, cook rice and water according to package directions.

While rice is cooking, combine coconut milk, water, soy sauce and Sambal Oelek in a medium-sized skillet pan, and bring to a boil over medium heat.














While waiting for coconut mixture to boil, toss water chestnuts into a food processor, and pulse a few times to coarsely chop.  Leave water chestnuts in bowl.   Remove chopping blade; insert shredder blade.














Shred carrot.   See how much time you saved here?  Now you will only have to remove the bowl's contents once.














When coconut mixture gently boils, stir in water chestnuts, carrots, peas, broccoli and fish. Cover and reduce heat to medium-low. Cook until the fish is cooked through, about 5-8 minutes depending upon thickness of fish, stirring occasionally.














Remove from heat.  Uncover and stir in lime juice.














Mound a scoop of rice in each of 4 bowls (you will have some leftover rice to go with the leftover stew).  Ladle stew over rice.  Garnish with cilantro, and serve hot.  I would have taken photos with the cilantro elegantly garnishing the stew, but the battery in my camera chose that moment to poop out. That's what I get for not checking the level the last time the camera was used.  :P

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