Chukchi Delight: Arctic Jumps Over the Ice

Ingredients

In this Chukchi adaptation, the original Chinese ingredients such as sea cucumber, abalone, and shark fin are replaced with locally available ingredients like reindeer meat and Arctic fish. The flavors are also adjusted to suit the Chukchi palate, incorporating traditional spices and herbs commonly used in Chukchi cuisine. The cooking technique remains similar, with slow-cooking being the key to achieving the desired tenderness and flavor. We alse have the original recipe for Buddha Jumps Over the Wall, so you can check it out.

• 500g (1.1 lb) reindeer meat, cubed 500g (1.1 lb) reindeer meat, cubed
• 400g (14 oz) Arctic fish fillets, such as Arctic char or whitefish 400g (14 oz) Arctic fish fillets, such as Arctic char or whitefish
• 2 onions, finely chopped 2 onions, finely chopped
• 3 carrots, sliced 3 carrots, sliced
• 2 potatoes, diced 2 potatoes, diced
• 2 celery stalks, chopped 2 celery stalks, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 40g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the reindeer meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the carrots, potatoes, celery, soy sauce, fish sauce, ground coriander, ground cumin, and paprika. Season with salt and pepper to taste.
4. 4.
   Pour in the fish or vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour, or until the reindeer meat is tender.
5. 5.
   Add the Arctic fish fillets to the pot and cook for an additional 10 minutes, or until the fish is cooked through.
6. 6.
   Remove from heat and let the stew rest for a few minutes before serving.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed rice or flatbread.

Treat your ingredients with care...

• Reindeer meat — Ensure the meat is properly thawed before cooking to ensure even cooking and tenderness.
• Arctic fish — Use fresh fish fillets for the best flavor. If fresh fish is not available, frozen fillets can be used, but make sure to thaw them completely before adding to the stew.

Tips & Tricks

• For an extra burst of flavor, marinate the reindeer meat in a mixture of soy sauce, ginger, and garlic for a few hours before cooking.
• Adjust the spiciness of the stew by adding more or less paprika according to your preference.
• If you can't find Arctic fish, you can substitute it with other local fish varieties available in your region.
• To make the stew even heartier, add root vegetables like parsnips or turnips.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a delicious next-day meal.

Serving advice

Serve the Arctic Jumps Over the Ice stew hot in individual bowls, garnished with fresh cilantro. Accompany it with steamed rice or warm flatbread to soak up the flavorful broth.

Presentation advice

To enhance the presentation, sprinkle some additional ground coriander and cumin on top of the stew before serving. Serve the dish in traditional Chukchi-style bowls or plates to embrace the cultural experience.