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.
(L-to-R: Minestrone Soup, Salmon Miso Soup, Thai Pumpkin Soup, Pesto Pea Soup)
Have a great first day of spring!!
Fragrant, tasty and beautiful!
Cheers,
Rosa
Thanks Rosa!
Very, VERY impressive fish stew, Nancy! The steam coming off from the stew. WOW… that’s my dream shot right there. I tried many times but I failed big time (several times!). My mouth waters as I scrolled down to read. Love the dashi and miso in here, of course. :D Made me smile!
Thank you Nami! Steam photos are so difficult for me to capture, and I consider myself lucky when I do. Hopefully I can master it so I can do a tutorial.
Beautiful presentation, Nancy! I love these flavors!
Thank you Laura!
This is so beautiful! You captured the vivid colors of the dish. Wow! :)
Thank you Ray!
What a gorgeous and nourishing soup! It is just packed with goodness! I can imagine all the delicious flavours. Thank you so much for sharing my soups in your story xx
It really worked out well, thank you Julie! xx
Your photos alone brightened and warmed my day. Even though it is the first day of spring here in New England, our ground has an additional foot of snow from yesterday.
Thank you so much Karen! I hope spring weather arrives soon for us all.
I love one-pot dishes and used to be the queen of them. Life is a little more complicated now but this looks like it would be perfect. The only thing is that I don’t think we can get trout here. It is protected.
Sorry to hear that, but I’m sure you’ll make some great new one-pot dishes that fit your new dietary guidelines. I did hear trout isn’t common or found there — substitute with something else.:)
Gorgeous photo, tasty dish! It’s all here.
Thank you Joan!
Great food styling – I love the trout tail! I can eat hearty soups and stews any season, too, but I agree with you that when the weather turns warmer I crave veggies and seafood more than I do meat. Really nice soup – thanks for this.
Thank you John! Glad you liked the tail sticking out:)
I’ve never heard of jjigae, but with this soup as a substitute, I’m not sure I need to know what it tastes like. Such a beautiful, flavorful soup…as well as evocative photos!
If you ever have the opportunity to try jjigae you should Lizzy. Thank you:)
I was going to say ‘it looks like a nice fish jjigae’. :) It looks very flavourful! Nice capturing that evaporating steam! I don’t often get such a good shut while the food is still warm. Hehe ..
Hehe, I wish it really was but it’s only an imitation. Steam capture is difficult, I’m still working on getting it down. Thank you Sue:)
What a tasty looking fish stew!
Thank you Ms. yummychincklet:)
What a delightful offering – as I have mentioned before, the actual season served seems to have very little to do with what I choose. Think this a lovely recipe and shall mark it accordingly, but ‘trout’ is not such a common fish Down Under and is priecd accordingly, so, perchance something just a tad more different :) !
Hi Eha,
That’s too bad about the trout, but you can substitute as you like. Thanks!
Happy Spring!! I love when inspirations turns delicious at the end of the day :)
Happy spring to you Kiran! Me too:)
Very flavoursome and tasty!
Thank you Angie!
Beautifully captured! The first shot with the colors, the steam is brilliant!
Thank you Shumaila!
You are so talented, this looks incredible! Can you come make this for us for dinner one night?? :)
Any time Kristi:) Thank you!
How beautiful that stew looks, and that fish tail is almost teasing me ;-)
Love your pictures…its better than real, honestly! Looks like evryones in the mood to enjoy stews or soups, even I posted a soup just this week…thanks a bunch for sharing your comments on that :-)
Hi Manju,
Thank you so much! It is this crazy weather that leaves us craving soup:)
Gorgeous and delicious soup. I enjoy a nice fish stew as well and it does call for warmer days….soon here I hope.
Thank you Evelyne! I think we are all ready for winter to go away.
Wow, Nancy! What a festive way to celebrate spring. Gorgeous colours, amazing photos and ingredients to make the toes curl. Bring on Spring and fast!
Thank you so much Jill, and yes please do! :)
I happens and usually it’s very painful… You’re so lucky that you could make this amazing stew instead.
Lucky indeed Marta, scary to think what might have been if was unlucky. Lol:)
I have to admit that I don’t make near enough fish stews, soups, or fish dishes. The only time I can get trout is when Bobby goes trout fishing and unfortunately, that’s not near enough. This is such a great looking stew! I love all of the flavors, and you’re right – it’s lighter than normal stews making it perfect for spring!
That’s too bad MJ! I love trout and it is about the only fresh fish available here. Thank you so much!
ha! that tail sticking out is gorgeous! i have tried to re create jigae many times, and never had success. :(
Hehe, you like?:) One of these days Anna so don’t give up.
Happy spring, yippeeee! I’m ready for bloomin’ flowers and blue skies! Your Asian Spiced Fish Stew looks so unique and adventurous! I love your fun take on food!
Aren’t we all:) Thank you Julia
This looks exquisite! What great flavors. I bet coconut rice would be a great addition. YUM!
Oh yes that is a wonderful idea. You know I’ll have to make this again soon with a side of coconut rice. Thank you!
Happy spring to you too! The soup is fabulous, with all of its beautiful colors and flavors. :)
Thank you Betty!
What a beautiful fish stew. :)
Thank you Ramona.
This is one gorgeous dish!!!
Thanks Sandra!
This looks oddly light and fresh–I suppose it is all those wonderful clean flavors. The soups from your friend also look great.
It really is very light, so it makes it perfect for warmer weather — that is if it ever gets here. Thanks Victoria.
Your photos say it all. Miso, dashi and ginger and many other healthy ingredients makes this fish stew a delight spring dish. Love that photo with the steam coming off of it, gorgeous and delicious. Take care, BAM
Thank you so much Bam!
Sounds healthy.
I think it is;)
I have never had Jjigae, but I would ADORE a bowl of this soup – it’s GORGEOUS! Trout is one of my favorite fish – and that bowl is just chock-ful. Yum! (and yes, I have nights like that all the time…I’m out of just enough ingredients that I can’t make exactly what I’m craving…drives me nuts!)
I think you would also love jjigae. Glad to hear I’m not the only unprepared one, hehe:) Thank you Heather!
Do you add water before you boil?
Hi Myla!
Good catch, thank you. I’ve just added the water to the ingredients lists, and yes you add water to the pot before boiling. You want enough water to cover the rest of the ingredients. Thanks & enjoy!