I cook this Japanese style vinegar fish stew quite often recently. It is easy to cook, healthy and most important we love it. I got the recipe from NHK cooking program, but I always cooked it with whatever was available in the kitchen.
No exact measurement for this recipe, taste along the way to get the flavour and sourness I want. To make this, bring together water (just enough to cover ish), white vinegar, sugar and light soy sauce in a small pot, then bring to boil. Turn the heat to low, then add in fish, ginger, onion and carrot. Let it simmer over low heat for 10-15 minutes with lid on, add salt to taste. Serve warm or in room temperature.
It looks delicious and simple to cook!
ReplyDeleteLydia, I never know that has such a healthy and nice recipe.
ReplyDeleteI wonder what will the fish taste like?
wonderful life: it is really simple to cook, best part is no need to use oil.
ReplyDeletejoanne: tastes bit like teow chiew steamed fish with sour plum.
Hmmm..I never taste teo chiew steamed fish b4. Anyway, you are very creative in dishes.
ReplyDeleteThis looks just delish. I love fish cooked in vinegar.
ReplyDeleteHi Lydia, what sort of fish do you normally use? Freshwater or normal market fish? Tks, want to try this soon, Mrs Singh
ReplyDelete[eatingclub] vancouver || js:
ReplyDeleteAny recipes to share? Would like to explore more in cooking with vinegar. Thanks.
Mrs Singh:
I used fish from the market, I think this one is called "cencaru" in Malay... sorry if I give you wrong name cos I can only distingush fishes by their look.