hearty miso stew

miso fish stew

First of all, very sorry about the long silence. We’re running short on fish supplies these few weeks as Mr Gan hasn’t been out to the sea. But there are 3 trips coming up and so watch this space!

Ok so today, I’ll share with you a stew that’s real simple to put together. I didn’t have to add any additional flavouring at all other than miso. A real healthy, simple meal.

Here goes…

Ingredients:

  • Half a fish head
  • One packet of big-headed bean sprouts (those you see at Korean restaurant)
  • Quarter of a small pumpkin
  • One cucumber
  • One big tomato
  • Tofu
  • Miso (3.5 tablespoons for a full pot of soup)
  • 2 tablespoons of cooking sake
  • 2 tablespoons of milk

Method:

  1. Heat up about 2 tablespoons of oil, stir fry the bean sprouts for about 2mins.
  2. Pour in water (ok sorry I don’t have exact measurements here but I am using a Chinese wok and I had the water till about half full)
  3. Bring the water to boil, then put in the fish, stir in the miso
  4. Put in the tomato and cucumber
  5. Let it boil for about half an hour to 45 mins. Then put in the pumpkin and tofu.
  6. Dish up and serve!

Feel free to experiment with different types of vegetables – this is the best combination yet. If you want to go for a vegan option, go for it, omit the fish and milk. I found that it still tastes great.

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