Saturday, June 27, 2009

Japanese-Syle Fish Stew

Sonetimes, I get really tired of the same thing all the time, so I change things up. Sometimes, I come out with something different then I thought I'd have. This was supposed to be braised veggies, but I put too much liquid in, and it wound up being stew. Oh well.

The basic recipe comes from Maki over on Just Hungry:

Potatoes stewed with fried tofu and green beans

I did it this way:
Sautee an onion in a mix of olive oil and a teeny bit, less than a teaspoon of sesame oil, then trow in the potatoes, and sautee them a bit. The recipe calls for fresh greenbeans, which I didn't have, so I used leftover roasted asparagus that was in the freezer and some stirfry-intended brocoli. I should have added them in closer to the end, though; as you can see, the asparagus kind of melted. Tasted fine, but left it sort of... unpretty.

Then top with the water, which I topped too high, and throw in two tablespoons of sake (we always seem to have sake, even though none of us drink it), 3tbsp soy sauce (I added extra, because I like it), 2 tbsp maple syrup and some pepper. Boil it until the potatoes are starting to get edible.

Then I added the fish, which was already fillet-ed and frozen (you can get it packaged like that, and that's awesome), dropping it in whole and cooking is about half way, and mixed in some red miso for extra measure. Continue cooking until the fish is done, leaving the lid off so it'll evaporate some and thicken up, and then nom nom!

It tasted pretty authentic to what I remember Japanese cooking tasting, and I didn't change the recipe too much from Maki's, so I'm assuming it's pretty close. And it was delish. The leftovers were good cold for about two days (after that, the potatoes melted and the fishiness got overwhelming). Definitely a keeper.

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