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: [‘vegetable oil’, ‘garlic’, ‘red onion’, ‘crushed red pepper flakes’, ‘green pepper’, ‘tomatoes’, ‘rice wine’, ‘clam juice’, ‘salt’, ‘fresh ground black pepper’, ‘orange roughy’, ‘scallion tops’]
Quantity of 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”]
Number of Servings: 6
Steps: [‘In a 6-quart dutch oven, heat the oil over medium-high heat until hot; add the garlic, onions, red chiles and green peppers.’, ‘Saute about 5-7 minutes, until the onions are slightly transparent and the peppers are tender.’, ‘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.’, ‘Add the fish pieces to the tomato mixture, toss to coat, cover and simmer for about 10-12 minutes, or till fish flakes easily.’, ‘Taste for seasoning, adding more salt if necessary and sprinkle with minced scallion greens.’]