Yield: 4 Servings
|1½ pounds||Firm white fish (I use 2 trout each cut into about five pieces)|
|2 mediums||Onions; each cut into 8 pieces|
|2 mediums||Tomatoes; chopped -or-|
|1 can||Chopped or stewed tomatoes|
|2||Cloves garlic; crushed|
|1 tablespoon||Oil or equivalent liquid to saute|
|3 tablespoons||White miso (soybean paste)|
|1||Thumb-sized piece of ginger; peeled and sliced|
|1 medium||Daikon (Japanese white) radish; sliced diagonally, or-|
|2 bunches||Small red radishes; sliced or whole|
|1 tablespoon||Asian fish sauce|
|½ cup||Lemon juice (or tamarind water if you can get it)|
|4 cups||Water (up to)|
|6||Banana peppers or other small whole peppers (optional) (up to)|
|10||Leaves mustard greens or other leafy green|
From: bgaerlan@... (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.
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .