Fish pieces, odds and ends, priced at a relatively low cost of 2,000 won per package (about $2). I figured, hey, I can make a couple of meals out of this.
So, I checked my fridge and found that I had...
> half a squash (a wonderful gift from my neighbor who has a huge vegetable garden)
> half an onion (the other half was used by hubby for his stirfry the previous night) and...
> a bunch of chili leaves.
Filipinos love to add chili leaves to their soups and stews. The chili leaves add another dimension to the flavor of the dish. One tip for those who want to use this wonderfl garnish, don't add it while the soup or the stew is still cooking. The leaves will taste bitte. Add it after the dish is cooked and let the leftover heat cook the leaves.
My friend, Elena, sells this to Filipinos living in this area. It's coconut cream with spices added to it (garlic, ginger and salt). It makes it a much more savory base for the stew instead of adding plain coconut cream. If you can't find it, I have a substitute for it in my recipe below.
Recipe: Doddie's Fish Curry
1 cup diced fish (any firmed flesh fish would do)
1 cup diced squash cubes
1/2 onion, diced
1 handful of chili leaves
1 package of Knorr Cook-It-Fast Coconut cream (or use 1 cup of plain coconut cream with sauteed minced garlic and ginger combined with it)
1. In a small pot, add 1 cup of water and the Knorr Coconut cream and mix very well. Turn on the heat and set it to medium.
2. Add the squash cubes after two minutes and let simmer for five minutes. Add the fish cubes and the onion. Simmer for about 10 minutes or until the fish is done.
3. When the fish is done, turn off the heat and add the chili leaves. Cover the pot and let it sit for a couple of minutes. Open the lid, serve as a rice topping or as a side dish.
1 comment:
This dish looks yummy!
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