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We ate this fish stew in the Philippines, at the house of one of the boat crew. I don't know the name of this dish, but I did get the recipe. I think it will be great for dinner tonight to take the chill out of the air! I'll just call it;
Philippine Tamarind Fish Stew!
1 mild white fish cut into desired pieces
1 small knob of ginger root, crushed
2 tomatoes, quartered
1 medium onion; sliced
5" of dikon; sliced
1 medium eggplant, sliced
10 string beans cut into 2” lengths
1 cup Water Morning Glory leaves (goes by lots of different names, but pretty common in every country)
2 crushed tamarind
8 cups water
Salt or fish sauce (I use Thai nam pla. Vietnamese Nuc mam would work too.)
Put all except the fish in a pot of water and bring to a boil for 10 minutes. Add the fish and simmer for another 10 minutes. Serve with rice.
Stitchawl
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