Tuesday, March 18, 2014

taste and texture: #5 Menu in Green

March Challenge with All I love
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Very Green Fish Stew *


Matcha Tea

*  David Tanis' Very Green Fish Stew has been terrific. Here's the recipe for you:

For the green sauce:
1 cup cilantro leaves
1 cup basil leaves
1/2 cup mint leaves 
a 2 inch piece of fresh ginger
2 garlic cloves
2 small serrano or fresh Thai chiles
1/2 cup unsweetened coconut, fresh, dried or frozen
a 4 inch of lemongrass, the tender center only
2 teaspoons fish sauce
2 teaspoons brown sugar
1/2 teaspoon salt
Ice water (optional)

To make the green sauce put all the ingredients in a blender.  Quickly process to make a smooth, thick puree, adding a little ice water if necessary. Taste and adjust the seasoning; it should be quite spicy.

For the fish:
1 1/2 pound firm white-fleshed fish
salt and pepper
2 tablespoons coconut or vegetable oil
2 cups chicken broth, vegetable broth or water
3 or 4 thinly sliced scallions
Lime wedges

Season the fish chunks slightly with salt and pepper. Heat the oil in a wide and deep pan over medium heat. Add the fish and fry lightly for one minute on one side. Flip the fish and raise the heat to medium-high. Add the broth and half of the green sauce, then put on the lid and cook for two minutes. Gently stir in the remaining green sauce.
Ladle the stew into bowls, sprinkle with the scallions and serve with lime wedges.

Bon Appétit!

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