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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Monday, May 11, 2015

FISH STEW WITH A FILIPINO TOUCH

Fish is usually delicate, and you don't need to cook it for a long time. I'll give you a recipe for fish stew with a Filipino touch, with garlic, ginger, potatoes, tomatoes, celery, and bitter melon (you can get at Asian markets).

This can serve 6-8 people

3 lbs. of fish filets (cod, mahi, ahi) cubed
* Keeping the filets cold is key. Slice them into bite size cubes, and sprinkle some salt and pepper on it and set it aside keeping it cool.

1/4 cup olive oil
4 cloves smashed garlic
2 inch ginger smashed
1/2 medium round onion chopped

1 large potato, cut into bite size pieces
2 large tomatoes, diced
3 celery stalks, trimmed about 1/2 inch
1 small bitter melon (paria) sliced 1/4 inch

3 cups of low sodium chicken broth
2 tbsp. apple cider vinegar
3 tbsp. fish sauce (patis)

DIRECTIONS

1. In a medium size pot (stainless steel), heat up the olive oil, and stir fry the ginger, garlic and onion for about 20 seconds until the aroma comes out. Then add in the potatoes, tomatoes, celery stalks, and bitter melon. Cook until the juices comes out over medium high heat.

2. Add in the broth, and bring to a boil, then lower to simmer for about 15 minutes.

3. Add in the cubed fish, and cook for about 25 minutes. Season with vinegar, and fish sauce. Adjust as needed.

Eat with rice.

                    
© 2015