Happy official start of spring 2013!
Do you ever crave something for dinner and when you go to gather the ingredients realize that your craving won’t be satisfied that night? That happened to me the days I made this meal, but in the end things worked out because this stew was fantastic!
I was really craving Korean Jjigae stew but of course had none of the ingredients to make it. So instead this is what we had for dinner, a mildly spicy fish stew with plenty of vegetables, a nice color and a sprinkling of Asian seasonings. If you know Jjigae then you know this is nothing like it. But like I said things worked out because the taste was reminiscent of Asian fish soups. Also it was a hearty meal without leaving us feeling overstuffed.
Now that spring is here this kind of stew is what I crave. I can eat stews and soups year round but in warmer weather I tend to prefer seafood or vegetable based ones. Plus since there are more sunnier and warmer days I want to be outside as much as possible and spend less time worrying about cooking. This stew is a one pot dish with minimal effort and cleanup but without sacrificing health and flavours.
And here’s how you too can enjoy a healthy, easy, dinner.
- 2 whole trouts*
- 1-2 dried or fresh red chiles, optional and adjust to taste
- ½ small head napa cabbage, chopped into even sized pieces
- 1 small zucchini, evenly sliced lengthwise
- 1 red bell pepper, thinly sliced
- 100 gm mushrooms, sliced
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp finely chopped ginger
- dried wakame or seaweed, soaked and drained and amounts to taste
- 2 packet Japanese fish bonito dashi
- 1 tbsp miso paste
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp paprika, for extra color and optional
- 1 tbsp. vegetable oil
- 2 green onion, sliced into 4 parts, for garnish
- water, enough to cover ingredients
- steamed Jasmine or Basmati rice
- Clean trout and cut heads off, then cut each trout in half leaving you with 4 pieces. Next in a large pot fry onion until soft then add garlic and ginger and cook for 2 minutes. Next add all remaining ingredients except the trout and zucchini. Bring to a gentle boil then add the trout and zucchini, cover and simmer for 45 minutes or until the trout has cooked through. Taste and adjust seasoning if needed.
- Garnish with sliced green onions and serve with steamed white rice.
You can taste the trout, vegetables, and spices in each spoonful. Pair it with steamed Jasmin, or basmati, rice for a light meal that really satisfies. And if winter is still lingering around your area then this will surely help you liven things up while you wait for the weather to catch up with the new season. Enjoy!
Check out these great soup recipes from my foodie friend Julie of Gourmet Getaways. They are all light and perfect soups for spring and summer seasons.
Have a great first day of spring!!