Asian Salmon Ratatouille

The French word ratatouille literally means "to disturb & to stir" everything and “stew”. What I will do today is to finish most of my root vegetables from the Thanksgiving meal.  I also want to add some fish with this dish to complete a meal.  I will use the concept of making French ratatouille but using Asian spices by adding ginger and the Asian gourd and winter melon. This recipe will please most food critics and still be a healthy meal.

Ingredients: (the quantity of vegetable ingredients listed below serves 4; the quantity of fish ingredients listed below serves just 2.).
1 cup of each of the following diced vegetables: Japanese eggplant, winter melon, gourd
1 cup total of green, yellow, and orange bell peppers
1/2 onion, diced
1 large tomato, diced
1 tbs chopped fresh ginger
2 garlic cloves, minced
1/2 cup chicken stock
1 tsp salt
2 tbs ketchup
1 tsp sugar
2 tsp oil
Fish ingredients:
2 salmon fillets
1/4 tsp salt
1/4 tsp black pepper
2 tsp cornstarch
2 tsp peanut oil

Garnish with chopped green onions

Directions:
In a nonstick skillet, add 2 tsp oil.  Heat oil until hot.  Add onions, ginger, and garlic. Sauté for 1 minute or until fragrant. 

Add the rest of the vegetable ingredients and sauté for 3 minutes.

  Add stock and bring to boil. Cover and cook for 7 to 10 minutes or until the vegetables are tender. 

Adjust the seasoning with more salt or soy sauce and green onion.  Cover and turn the heat off to keep warm.

In a mixing bowl, combine salt, pepper, and cornstarch.  Dredge fish on both sides and set aside.

Heat oil in a nonstick skillet and add fish. Pan fry the fish until golden brown on both sides.

Serve fish with the vegetables and cooked rice (optional).