 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This is spicy, tasty and easy. Adapted from 'A Spoonful of Ginger', one of my favorite Nina Simonds cookbooks. The original calls for cod, I use orange roughy, and I also cut down the amount of red onions for my family's taste....add more if you like. This is good with steamed rice and crusty bread. Ingredients:
1 1/2 tablespoons vegetable oil |
1 1/2 tablespoons minced garlic |
1 large red onion, chopped |
1 teaspoon crushed red pepper flakes |
1 large green pepper, chopped |
2 1/2 cups peeled seeded and coarsely chopped tomatoes |
1 1/2 cups rice wine or 1 1/2 cups sake |
1 1/2 cups clam juice or 1 1/2 cups water |
1 1/2 teaspoons salt |
1/4 teaspoon fresh ground black pepper |
1 1/2 lbs orange roughy, skin removed,cut into bite-sized chunks (or cod or any other firm, white fish) |
2 tablespoons minced scallion tops |
Directions:
1. In a 6-quart dutch oven, heat the oil over medium-high heat until hot; add the garlic, onions, red chiles and green peppers.
2. Saute about 5-7 minutes, until the onions are slightly transparent and the peppers are tender.
3. Add the tomatoes, rice wine, clam juice, salt and pepper and bring to a boil; reduce the heat to low and simmer uncovered for 10-15 minutes.
4. Add the fish pieces to the tomato mixture, toss to coat, cover and simmer for about 10-12 minutes, or till fish flakes easily.
5. Taste for seasoning, adding more salt if necessary and sprinkle with minced scallion greens.
|
|