Haddock with Garlic & Ginger |
| 1 pound haddock filet
6 large cloves garlic 2 inch piece of fresh ginger, peeled 1/2 pound cooked, peeled shrimp (optional) 1/2 pound scallops (optional) 1 tablespoon sugar (may need more) 1/4 cup fish sauce (nuoc mam, *see note below) 1 teaspoon dried chile flakes (more or less depending on how hot you want) 4 large, ripe tomatoes, peeled, diced (**see note at end for substitute) 4 large scallions, thinly sliced 1/2 cup coriander, chopped 2 tablespoons olive oil You can use any other firm white fish instead of haddock, such as sea bass, rockfish, cod or monkfish. Any cooked leftover shellfish can be used in place of the shrimp, such as lobster, oysters, crab, or squid. You can also use the shellfish fresh if you increase the cooking time or cook it separately, peel it, and add it at the end to reheat. This is a recipe that will come out slightly differently each time you make it and still be great! Grate the garlic and the ginger. Heat the oil over high heat in a large wok or frypan. Stir-fry the ginger for 1-2 minutes. Add haddock or other fish and raw shellfish. Spread out in an even layer. After a minute or two, turn the pieces. Cook until just barely done. Remove the fish and shellfish from the pan. Add the sugar, fish sauce (and the chilies that were soaking in the fish sauce), and chile flakes to the pan and boil for 2-5 minutes, until it is reduced to 2/3 the volume. Add tomatoes and scallions to the pan and cook until thickened - the time (2-10 minutes) will depend on whether you are using fresh or canned tomatoes. Check the seasonings and adjust if necessary. Return the fish and shellfish mix to the pan, stir gently, and cook until it is just heated through. Sprinkle chopped coriander on top and serve. We serve this over sticky rice but it would work over any kind of rice, pasta, polenta or baked potatoes. *Regular fish sauce is much better if you soak hot sliced chile in it for a few weeks before using. Fill a glass jar with sliced chiles, fill up with fish sauce, put lid on and refrigerate for a couple of weeks. When you use the fish sauce, use the chiles as well. They will have lost much of their heat! **If it isn't summer, it is very hard to find a large ripe tomato! Don't use a flavor-less tomato. Instead we use canned, peeled Italian tomatoes and soak a handful of chopped dehydrated (dried) tomatoes in with them. Before using, drain the excess liquid from the canned and dried tomatoes. Works very well! |
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