Mongolian-style Spicy Fish Stew

Ingredients

In this Mongolian adaptation of the Thai dish Tai pla, we incorporate Mongolian spices and flavors to create a unique fusion. While the original Thai dish is traditionally made with fermented fish sauce, we substitute it with Mongolian spices such as cumin, chili flakes, and Sichuan peppercorns. The Mongolian-style Spicy Fish Stew also features a richer and spicier broth compared to the original, reflecting the bold flavors of Mongolian cuisine. We alse have the original recipe for Tai pla, so you can check it out.

• 500g (1.1 lb) white fish fillets, cut into chunks 500g (1.1 lb) white fish fillets, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon chili flakes 1 tablespoon chili flakes
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 400ml (1 2/3 cups) fish or vegetable broth 400ml (1 2/3 cups) fish or vegetable broth
• 2 green onions, chopped 2 green onions, chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooked rice, for serving Cooked rice, for serving

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 32g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the cumin powder, chili flakes, and crushed Sichuan peppercorns to the pot. Stir well to combine the spices with the onion mixture.
3. 3.
   Add the fish chunks to the pot and cook for 2-3 minutes, stirring gently to coat the fish with the spices.
4. 4.
   Pour in the soy sauce, rice vinegar, and brown sugar. Stir to combine and let the mixture simmer for 1-2 minutes.
5. 5.
   Add the fish or vegetable broth to the pot and bring the stew to a boil. Reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld together.
6. 6.
   Once the fish is cooked through and tender, remove the pot from the heat. Garnish with chopped green onions and fresh cilantro.
7. 7.
   Serve the Mongolian-style Spicy Fish Stew hot over cooked rice.

Treat your ingredients with care...

• Fish — Choose a firm white fish such as cod or halibut for this stew. Make sure to cut the fish into evenly sized chunks to ensure even cooking.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh chili pepper to the stew.
• Adjust the spice level according to your preference by increasing or decreasing the amount of chili flakes and Sichuan peppercorns.
• Serve the stew with a side of steamed vegetables for a complete and nutritious meal.

Serving advice

Serve the Mongolian-style Spicy Fish Stew hot over a bed of fluffy cooked rice. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the stew in a deep bowl, allowing the vibrant red color of the broth to shine through. Sprinkle some chopped green onions and cilantro on top for an appealing visual contrast.