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Cathy's Fish and RiceRecipe : Cathy's Fish and Rice
Procedure :
1/2 lb White fish (I used frozen Pollock), cut in 1 sm Onion -- chopped 3 Cloves garlic Handful cherry tomatoes -halved Some mushrooms -- sliced Flour (for dredging) Oil (for sauteing) 110 ml White wine Curry powder Black pepper Cooked rice 1. Saute the onions in a small amount of oil till they start to soften. Add the garlic and cook for a few minutes, and then add the mushrooms and cook for a few minutes more, till they lose their raw look. 2. Meanwhile, put a few tablespoons of flour and the pepper into a plastic bag and shake the fish cubes in the bag (don't forget to close the bag!) Remove the fish from the bag, shaking off any excess flour. 3. When the vegetables are cooked to your liking, remove them from the pan and set them aside. You could drain them on a paper towel to remove a bit of the oil, but it's not necessary. 4. Add a little more oil to the pan, and heat it for a moment. Drop the fish pieces in the oil, and saute them till them start to turn opaque. Add the vegetables, the cherry tomatoes & the curry powder, and stir to mix them in. Pour in the white wine (or other liquid of your choice) and cook down till most of the liquid has evaporated. Serve over rice. Author's Notes: This is a recipe I made up the other night, when I didn't feel like going out to the store. It's not exactly haute cuisine, but it tasted OK, and used common ingredients. It'squick to prepare, and doesn't taste very fishy since the dominant flavor is the curry powder. (All measurements are approximate. This made more than enough for 2 people). The thing about this sort of recipe is that you can vary it in countless ways ~- add some bell peppers if you want, or add different spices. Use soy sauce and call it Oriental. Add a few hot chilli peppers for more punch. Difficulty : easy. Precision : measure ingredients. Recipe By : Catherine Smither cathy@seismo.gps.caltech.edu |
