This is spicy, tasty and easy. Adapted from 'A Spoonful of Ginger', one of my favorite Nina Simonds cookbooks. The original calls for cod, I use orange roughy, and I also cut down the amount of red onions for my family's taste....add more if you like. This is good with steamed rice and crusty bread.

Ingredients

6 serv.

vegetable oil↗1 1⁄2 tablespoons
minced garlic1 1⁄2 tablespoons
large red onion, chopped↗1
crushed red pepper flakes↗1 teaspoon
large green pepper, chopped↗1
peeled seeded and coarsely chopped tomatoes2 1⁄2 cups
rice wine or 1 1/2 cups sake↗1 1⁄2 cups
clam juice or 1 1/2 cups water↗1 1⁄2 cups
salt↗1 1⁄2 teaspoons
fresh ground black pepper↗1⁄4 teaspoon
orange roughy, skin removed,cut into bite-sized chunks (or cod or any other firm, white fish)1 1⁄2 lbs
minced scallion tops2 tablespoons

Step-by-step instructions

1
In a 6-quart dutch oven, heat the oil over medium-high heat until hot; add the garlic, onions, red chiles and green peppers.
2
Saute about 5-7 minutes, until the onions are slightly transparent and the peppers are tender.
3
Add the tomatoes, rice wine, clam juice, salt and pepper and bring to a boil; reduce the heat to low and simmer uncovered for 10-15 minutes.
4
Add the fish pieces to the tomato mixture, toss to coat, cover and simmer for about 10-12 minutes, or till fish flakes easily.
5
Taste for seasoning, adding more salt if necessary and sprinkle with minced scallion greens.

Source: food.com

Original recipe ↗

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