Chilly Weather Chili (Not for the Faint-Hearted)
INGREDIENTS:
2 lb (1Kg) white fish
1/2 c Soy sauce
1 1/2 c Water
2 ts Minced ginger
1 Chopped fresh chilli; I use
-Habanero but select the one
-to suit your taste
1 ts Cracker black pepper
1/2 ts Minced Garlic
2 lb (1Kg) white fish
1/2 c Soy sauce
1 1/2 c Water
2 ts Minced ginger
1 Chopped fresh chilli; I use
-Habanero but select the one
-to suit your taste
1 ts Cracker black pepper
1/2 ts Minced Garlic
Place all the ingredients other than fish in a large frying pan and bring to boil
Add the fish and simmer until cooked, adding water if it starts to boil dry..You should aim to have at least a cup of liquid left.
Meanwhile cook sufficient rice to suit (I use an mix of Canadian wild and Basmati love the nutty taste but I hear there;s a U.S. version of Basmati now..Texmati)
Place the fish on a plate with the rice and spoon over the sauce. A few steamed vegitables such as juliened carrots, broccoli goes nicely.
A nice Saivignon Blanc if you like fruity or a Chardonnay goes nicely. Now you know why I have such a large wine collection...love the stuff. Give me a food and I'll find a wine to suite!
Add the fish and simmer until cooked, adding water if it starts to boil dry..You should aim to have at least a cup of liquid left.
Meanwhile cook sufficient rice to suit (I use an mix of Canadian wild and Basmati love the nutty taste but I hear there;s a U.S. version of Basmati now..Texmati)
Place the fish on a plate with the rice and spoon over the sauce. A few steamed vegitables such as juliened carrots, broccoli goes nicely.
A nice Saivignon Blanc if you like fruity or a Chardonnay goes nicely. Now you know why I have such a large wine collection...love the stuff. Give me a food and I'll find a wine to suite!