1 pound fresh codfish (cut in 2 inches)
thumb-sized fresh ginger, ( peeled/ julienned)
6 Tbsp. water
1/2 Tbsp. crushed red pepper flakes
4 cloves garlic (minced)
5 Tbsp. soy sauce
few stalks of green onions or scallions (sliced including the white parts)
1. Wash and paper towel dry the cod fish slices. Place the codfish in a small pot.
2. Mix all the ingredients in a bowl. Pour the marinade slowly on top of the codfish in a pot. Cover the lid.
3. Turn the heat on high and bring to a slow simmer. Simmer for 12-15 minutes. Tilt the pot on each side to evenly distribute the simmering marinade into the fish. Shut off the heat, remove the lid and garnish with sliced green onions. Serve with steamed brown rice while still hot.
Cooking White, Brown and Red Rice
The ratio for white rice to water is 1:1 and the ratio of brown and red rice to water is always 1:2.
1. Wash the rice well few times, drain in a colander and steam in a rice cooker or boil in a non-sticky pot, sprinkle with few salt and a teaspoon of olive oil. Stir well and turn on the heat until the water has been totally evaporated and the rice is cooked, approximately 30-40 minutes with a tight fitting lid. Try it and this rice recipe is foolproof and you can use a rice cooker too….with that, then no need to time and watch it, as long as the ratio is correct, it will be a perfectly cooked rice in due time.
As always, Masarap! (Delicious!)