Hmong-style Fish and Rice Stew

Ingredients

In this Hmong adaptation of the Portuguese Arroz de tamboril, we incorporate traditional Hmong spices and herbs to infuse the stew with a unique flavor profile. Additionally, we use catfish or tilapia as the fish of choice, which are commonly found in Hmong cuisine. We alse have the original recipe for Arroz de tamboril, so you can check it out.

• 500g (1.1 lb) catfish or tilapia fillets 500g (1.1 lb) catfish or tilapia fillets
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• Fresh cilantro and Thai basil, for garnish Fresh cilantro and Thai basil, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, lemongrass, and grated ginger. Sauté until the onion is translucent and fragrant.
2. 2.
   Add the diced tomatoes, sliced bell peppers, fish sauce, soy sauce, paprika, turmeric, cumin, and coriander to the pot. Stir well to combine the ingredients and cook for 5 minutes.
3. 3.
   Cut the fish fillets into bite-sized pieces and add them to the pot. Gently stir to coat the fish with the spices and vegetables.
4. 4.
   Pour in the fish or vegetable broth and bring the stew to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the flavors to meld together.
5. 5.
   While the stew is simmering, cook the jasmine rice according to the package instructions.
6. 6.
   Once the stew is ready, remove the lemongrass stalk and discard. Taste and adjust the seasoning if needed.
7. 7.
   To serve, spoon a generous portion of rice into each bowl and ladle the fish stew over the rice. Garnish with fresh cilantro and Thai basil leaves. Serve with lime wedges on the side.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its flavor before adding it to the stew.
• Thai basil — Use fresh Thai basil leaves for the best flavor. If unavailable, regular basil can be used as a substitute.
• Catfish or tilapia — Ensure the fish fillets are fresh and free from any unpleasant odor. If desired, you can marinate the fish in a mixture of lime juice, salt, and pepper for 15 minutes before adding it to the stew for extra flavor.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a dash of chili flakes to the stew.
• If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Feel free to customize the vegetables in the stew based on your preferences or seasonal availability.
• Serve the stew with steamed vegetables or a side salad for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Hmong-style Fish and Rice Stew hot in individual bowls, with a generous portion of rice at the bottom and the flavorful fish stew ladled over the top. Garnish with fresh cilantro and Thai basil leaves for added freshness. Serve with lime wedges on the side for a tangy twist.

Presentation advice

To enhance the presentation of the Hmong-style Fish and Rice Stew, arrange the colorful bell pepper slices and fish pieces on top of the rice before ladling the stew over them. This will create an appealing visual contrast and make the dish even more enticing.