The Portuguese word "Guisado" means stew prepared with either seafood, red meat, chicken or vegetables. The main protein is marinated in a spice paste, lightly fried or seared initially and then, simmered in the gravy. The stew is thickened with a slurry made of flour and water. Garnished with 1/4" rings of wilted onion, tomato and bell pepper, this stew is creamy from the coconut milk, seasoned with spices, flavourful and taste amazing with rice or bread.
I have used kingfish and marinated with a paste of garlic, ginger, turmeric powder, vinegar and salt. The fish was lightly fried in a skillet and then simmered in the gravy made of spices, fish stock or water and coconut milk. This stew does not have red chillies, making it pleasant on the palate, mildly spiced and delicious.
Prawns, clams or any firm-fleshed fish can be substituted for kingfish. When preparing the stew with chicken, boneless or bone-in pieces can be used. The vegetable ring garnishes (onion, tomato and bell pepper) are first fried in the pan for few seconds, removed and set aside for garnishing. Tomato used should be firm to retain its structure.
I have used kingfish and marinated with a paste of garlic, ginger, turmeric powder, vinegar and salt. The fish was lightly fried in a skillet and then simmered in the gravy made of spices, fish stock or water and coconut milk. This stew does not have red chillies, making it pleasant on the palate, mildly spiced and delicious.
Prawns, clams or any firm-fleshed fish can be substituted for kingfish. When preparing the stew with chicken, boneless or bone-in pieces can be used. The vegetable ring garnishes (onion, tomato and bell pepper) are first fried in the pan for few seconds, removed and set aside for garnishing. Tomato used should be firm to retain its structure.
Fish Guisado
(Serves 8)
Ingredients:
750 grams kingfish (cleaned and cut into pieces)
1 onion (cut into 1/4" rings)
1 firm ripe tomato (cut into 1/4" rings)
1 bell pepper (cut into 1/4" rings)
1 cup water or fish stock
1 cup coconut milk
1 teaspoon white flour or rice flour dissolved in 2 tablespoons water
2 + 2 tablespoons oil
1/2 a bouillon cube
salt
Grind to a paste (with little water)
1 teaspoon cumin seeds
2 teaspoons coriander seeds
10 whole black peppercorns
6 cloves
2 cinnamon sticks (1.5" each)
4 long green chillies
Marinade (grind to a paste)
1/2 teaspoon turmeric powder
4 large cloves of garlic
1/2" ginger
1 tablespoon vinegar
Method:
Wash fish pieces, apply marinade and salt. Set aside for 15 to 20 minutes.
Heat two tablespoons of oil in a skillet and lightly fry the fish on both sides (partially cooked). Drain on absorbent paper towels.
In a pan, heat the remaining two tablespoons of oil and gently fry the onion, tomato and bell pepper rings for few seconds without breaking them. Remove and reserve for garnishing.
Stir the ground paste in the same pan and fry well. Add the slurry prepared with flour and water, stock or water, coconut milk, bouillon cube and bring to a boil. Carefully add the fish and simmer for a couple of minutes. Check for seasoning and add salt.
Serve garnished with onion, tomato and bell pepper rings.
Note:
(Serves 8)
Ingredients:
750 grams kingfish (cleaned and cut into pieces)
1 onion (cut into 1/4" rings)
1 firm ripe tomato (cut into 1/4" rings)
1 bell pepper (cut into 1/4" rings)
1 cup water or fish stock
1 cup coconut milk
1 teaspoon white flour or rice flour dissolved in 2 tablespoons water
2 + 2 tablespoons oil
1/2 a bouillon cube
salt
Grind to a paste (with little water)
1 teaspoon cumin seeds
2 teaspoons coriander seeds
10 whole black peppercorns
6 cloves
2 cinnamon sticks (1.5" each)
4 long green chillies
Marinade (grind to a paste)
1/2 teaspoon turmeric powder
4 large cloves of garlic
1/2" ginger
1 tablespoon vinegar
Method:
Wash fish pieces, apply marinade and salt. Set aside for 15 to 20 minutes.
Heat two tablespoons of oil in a skillet and lightly fry the fish on both sides (partially cooked). Drain on absorbent paper towels.
In a pan, heat the remaining two tablespoons of oil and gently fry the onion, tomato and bell pepper rings for few seconds without breaking them. Remove and reserve for garnishing.
Stir the ground paste in the same pan and fry well. Add the slurry prepared with flour and water, stock or water, coconut milk, bouillon cube and bring to a boil. Carefully add the fish and simmer for a couple of minutes. Check for seasoning and add salt.
Serve garnished with onion, tomato and bell pepper rings.
Note:
- When replacing fish with meat, sear before adding the ground paste with some extra oil. Then add the ground paste, stock and cook till the meat is tender. Stir in the coconut milk at the end.
