Fish Head And Bellies Stewed In Miso And Tamarind

• 2 tablespoons cooking oil
• 4 cloves garlic or more minced
• 1 onion medium sized, sliced
• 2 tomatoes medium sized, diced
• 2 tablespoons miso soybean paste - use the yellow or beige kind - I use Japanese shiro miso
• 1 daikon small, sliced
• 2 fish
• 4 cups water rice, water used in rinsing the rice before cooking also called rice wash
• 1 packet tamarind prepared, powder
• 1 jalapeno pepper or 1 tsp of red pepper flakes
• 1 bunch chinese mustard Kai Choy or any greens depending on your taste - I use spinach
• salt

1. Heat cooking oil and saute garlic (do not burn the garlic or it will taste bitter)
2. Add onions. When wilted, add tomatoes and wait for it to wilt a little bit. Toss in the daikon then the miso, cook for about a minute. Toss to make sure the mixture doesn't stick to the bottom of the wok/pan.
3. Add the fish and/or bellies. Toss around to coat the fish with the miso mix.
4. Add rice water and wait for it to boil. While waiting, dilute the tamarind powder in a little rice water
5. Stir the tamarind mix into the stew. Adjust to your own taste - tamarind is sour and some mix may already have salt .
6. Add spinach and jalapeno/pepper flakes.. Cover for about a minute.
7. Season with salt and pepper according to taste ... fish sauce is optional but can give a distinctive taste to the stew.

cooking oil, garlic, onion, tomatoes, miso soybean paste, fish, water rice, tamarind, pepper, chinese mustard kai, salt

Taken from www.yummly.com/recipe/Fish-Head-and-Bellies-Stewed-in-Miso-and-Tamarind-1015433 (may not work)