Sunday, August 9, 2009

Steam-fry Curry Sanma Fish and Okra (Tagine-style donabe, "Fukkura-san")

Another recipe with the curry powder! I tried sanma fish on my tagine-style donabe ("Fukkura-san") tonight. Sanma is my husband's favorite fish, so he requested for it. So, I cooked them with some seasonal okra. I use okra almost every day in my cooking during summer. I love okra so much that I just throw them in to just about anything.

Cleaning fish is not my favorite t hing to do. But, it's a very important prep work. I cut off the head and sliced open each sanma's stomack to take the gut out, rinse, and pat the fish with the paper towel. Then, I cut the fish into half and seasoned them with salt, pepper, and curry powder (both inside out). If the cleaning process is too bothersome for you, you can just use your choice of fish filets.

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Once the fish is clean, the rest is a no-brainer. I sauteed the okra, garlic and ginger with the olive oil, put the sanma fish on the okra, and covered the fish with the enoki mushrooms. I sprinkled a couple tablespoons of water and closed the lid to steam-fry over medium-high heat for 7-8 minutes. To finish, I sprinkled some garam masala and chili oil.

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Voila. With such a simple preparation, the fish came out so delicious. The fish and okra were great with the simple white rice cooked with the double-lid donabe rice cooker, "Kamado-san".