Fish Head And Bellies Stewed In Miso And Tamarind

Name: Fish Head And Bellies Stewed In Miso And Tamarind
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cooking oil; 4 cloves garlic or more minced; 1 onion medium sized, sliced; 2 tomatoes medium sized, diced; 2 tablespoons miso soybean paste - use the yellow or beige kind - I use Japanese shiro miso; 1 daikon small, sliced; 2 fish; 4 cups water rice, water used in rinsing the rice before cooking also called rice wash; 1 packet tamarind prepared, powder; 1 jalapeno pepper or 1 tsp of red pepper flakes; 1 bunch chinese mustard Kai Choy or any greens depending on your taste - I use spinach; salt

Servings: persons

2 tablespoons cooking oil
4 cloves garlic or more minced
1 onion medium sized, sliced
2 tomatoes medium sized, diced
2 tablespoons miso soybean paste - use the yellow or beige kind - I use Japanese shiro miso
1 daikon small, sliced
2 fish
4 cups water rice, water used in rinsing the rice before cooking also called rice wash
1 packet tamarind prepared, powder
1 jalapeno pepper or 1 tsp of red pepper flakes
1 bunch chinese mustard Kai Choy or any greens depending on your taste - I use spinach
salt

1
Heat cooking oil and saute garlic (do not burn the garlic or it will taste bitter)
2
Add onions. When wilted, add tomatoes and wait for it to wilt a little bit. Toss in the daikon then the miso, cook for about a minute. Toss to make sure the mixture doesn't stick to the bottom of the wok/pan.
3
Add the fish and/or bellies. Toss around to coat the fish with the miso mix.
4
Add rice water and wait for it to boil. While waiting, dilute the tamarind powder in a little rice water
5
Stir the tamarind mix into the stew. Adjust to your own taste - tamarind is sour and some mix may already have salt .
6
Add spinach and jalapeno/pepper flakes.. Cover for about a minute.
7
Season with salt and pepper according to taste ... fish sauce is optional but can give a distinctive taste to the stew.

769

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons cooking oil, 4 cloves garlic or more minced, 1 onion medium sized, sliced, 2 tomatoes medium sized, diced, and more.

Yes, Fish Head And Bellies Stewed In Miso And Tamarind falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!