Smelt Fish Stew with Sate

I love all kinds of fish. Although for small fish like smelt, anchovies are my favorite for making stew because I enjoy eating small fish bones, which are very healthy for older people. These fish bones add more good calcium to people’s bones, which is an easy and healthy way to do this. Most Asian fish stews use garlic, ginger, shallot, and, in some cases, lemongrass, depending on the kind of fish. I will share this easy fish stew recipe to cook quickly. Some fish have to be marinated overnight. With this stew sauce, fish can stew right away over medium-low heat. I use my homemade sate sauce for its extra flavors and spices. A good sate sauce in Asian supermarkets will work. With the sate sauce, this recipe has a wonderful taste after all.

Ingredients:

1 package smelt fish of about 1 ½ lbs.

1 garlic clove minced

1 shallot, sliced

2 green onions, cut into 1 inch lengths

1/4 tsp black pepper

2 tbs peanut oil

Stew sauce ingredients:

1/2 cup coconut water

1/4 cup total fish sauce and soy sauce

1/4 tsp salt

2 tsp blackstrap molasses

1 tbs honey

1 tbs sugar

1 tbs sate sauce*

Directions:

To remove the fish odor:

I soak the fish in a combination of salt and vinegar for 2 hours.  Wash and drain.

Combine the stew sauce ingredients and mix well.

In a cast-iron pot, heat oil. Add garlic and shallot. Stir and cook until fragrant ( about 1 minute).

Add fish, stir, and cook for 2 minutes. 

Add stew sauce. Turn the heat to medium low and simmer, uncovered for 30 to 45 minutes.

 Add black pepper and adjust the seasonings to your liking with more sugar or fish sauce.

  The sauce should be reduced to almost completely absorbed by the fish. Add green onions.

Serve with hot cooked rice

* Follow the instructions for homemade sate sauce posted in my blog on July, 18, 2015