Stew > Fish Stews

Lotus Seed Pod Fish Stew Recipe

Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 cup lotus seed pods, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. ginger, grated
- 2 tbsp. vegetable oil
- 4 cups fish or vegetable broth
- 1 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tsp. sugar
- Salt and pepper to taste
- 2 green onions, sliced
- 1 red chili pepper, sliced (optional)

Special equipment needed:
- Large pot or Dutch oven

Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes until fragrant.
3. Add the sliced lotus seed pods and cook for another 2-3 minutes.
4. Pour in the fish or vegetable broth and bring to a boil.
5. Add the bite-sized fish fillets, soy sauce, rice vinegar, and sugar. Reduce the heat to medium-low and simmer for 10-15 minutes until the fish is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with sliced green onions and red chili pepper (optional).
8. Serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
Medium-high heat for sautéing and boiling; medium-low heat for simmering.
Serving size:
4-6 servings

Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 7g
Protein: 22g
Sodium: 800mg

Substitutions for ingredients:
- Any white fish fillets can be used instead of the suggested ones.
- Lotus seed pods can be substituted with water chestnuts or bamboo shoots.
- Vegetable oil can be substituted with any neutral oil.
- Fish or vegetable broth can be substituted with chicken broth or water.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sugar can be substituted with honey or maple syrup.
- Green onions can be substituted with chives or scallions.
- Red chili pepper can be omitted or substituted with red pepper flakes.

Variations:
- Add sliced mushrooms for extra flavor and texture.
- Use coconut milk instead of broth for a creamier stew.
- Add a tablespoon of miso paste for a savory umami flavor.
- Use shrimp or scallops instead of fish.
- Add a handful of spinach or bok choy for extra greens.

Tips and tricks:
- Make sure to slice the lotus seed pods thinly for quicker cooking.
- Do not overcook the fish as it will become tough and dry.
- Adjust the seasoning to your liking by adding more or less soy sauce, vinegar, or sugar.
- Serve with steamed rice or crusty bread to soak up the flavorful broth.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.

Presentation ideas:
Serve the stew in individual bowls with a sprinkle of sliced green onions and red chili pepper on top.

Garnishes:
Sliced green onions and red chili pepper.

Pairings:
Steamed rice, crusty bread, or a side salad.

Suggested side dishes:
Steamed vegetables, roasted potatoes, or a simple green salad.

Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the fish is overcooked, reduce the cooking time or use a lower heat.

Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Lotus seed pods are a common ingredient in Chinese cuisine and are often used in soups and stews for their crunchy texture and mild flavor.

Flavor profiles:
This stew is savory, slightly sweet, and has a hint of tanginess from the rice vinegar.

Serving suggestions:
Serve the stew hot with steamed rice or crusty bread for a comforting and satisfying meal.

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Taste: Savory, Tangy, Herbal, Nutty, Aromatic, Earthy