Teriyaki Fish Stew

In my native country, Vietnam, stew recipes are quite salty because my large family of 12 would share about 16 oz of any kind of fish. My mom always made sure that all of us got fair share of the fish stew. Fortunately, we all now live in the United States where food is relatively inexpensive. Therefore, the stew recipe can be modified by using less salt and adding teriyaki sauce to bring more flavor out from the fish.

Stew liquid:

1/4 cup teriyaki sauce (homemade or store-bought)

1/4 cup Kombu stock (seaweed stock)

Ingredients:

One 8 oz. fillet of fish (tuna, salmon, or catfish)

1 tsp garlic, minced

1 tsp ginger, minced

2 tbs canola oil

1/2 cup sliced white onion

2 green onions cut 3 inches long

1 tsp black pepper

2 dried chili

Directions:

Heat oil in small clay pot over medium heat. Sauté' garlic, ginger and dried chili until golden brown, but not burned. Add the white onions at the bottom of clay pot. Top with fish and stew liquid. Sprinkle with black pepper, and let fish marinate for 30 minutes.

After 30 minutes, bring the stew to a boil. Simmer with the pot covered for 10 minutes. Remove the lid to cook fish for 10 more minutes or until the stew liquid is reduced in half. Just about 3 minutes before the cooking time is done, top with green onions and serve with a bowl of rice.

* This recipe serves 1 person. You can double or triple the stew liquid and fish for additional people as needed