Ok, so. I found the following ingredients in my fridge and pantry today. I have an enormous appetite (just ask Skipper), so adjust the proportions accordingly if you don't think you can eat all of this. All measurements are approximate. My method of cooking is extremely ADHD, so if I forgot a step in this recipe, just remind me.
*1/2 lb. rockfish fillet, cubed into 1.5x1.5 inch cube thinggies. (Sea bass will work fine as well)
*1/4 lb. shrimp, peeled and de-veined.
*1/2 lb. Okra, washed and chopped
*Some spicy chili peppers, thai birdseye will do. This really depends on much heat you can tolerate.
*~12 dried shiitake mushrooms, pre-soaked and chopped.
*2 cups of water (or something to that effect, I think I ended up using some leftover chicken stock I had lying around, you could use fish or shrimp stock if you want, feel free to play around with it. The chicken stock was seasoned with sea salt, fivespice, cinnamon, cloves, cumin and star anise.)
*Chinese cloves (I probably ended up using a fistful, you're going to want to use much less)
*Some five spice powder (take a wild guess)
*Some cumin (pinch should do it)
*Some ginger (roughly a large pinch, julienned)
*Some onions (don't know how much, i think at least half an onion worth)
*Some garlic (1 clove-ish, minced)
*Few tablespoons of canola oil
*Salt and pepper to taste
*Soy sauce to taste (at least several tablespoons worth)
*1 egg
*Lime slices
*Cilantro, although if you're Vietnamese or Thai, basil will work too.
*Rice (a crapload thereof, just about enough to give you diabetes from the enormous carb overload.)
Served: Me.
Now what did I make? Asian Seafood Gumbo:
1.) Grab a plastic ziploc bag, put the fish cubes in it.
2.) Break egg. Whip the yolk and white together. Pour into plastic bag and shake. You now have an eggwash for your fish. Throw in the soy sauce, salt and pepper too.
3.) Pre-heat the canola oil with the garlic, chili peppers, onions and ginger in your wok. If you don't have a wok, GET ONE. If you don't want to get one, you fail at life. Actually, a rather deep cast iron skillet will do just fine.
4.) Throw the rockfish and the shrimp into the wok. Stir fry until the outside of the fish is nice and brown.
5.) Pour in the okra, chicken stock/water/fish stock/what have you and mushrooms (along with the water you used to soak the mushrooms with). This is also the part where I threw in that fistful of cloves, although I suggest skipping this part because it imparted an off flavor in my food.
6.) Reduce heat and allow the whole mess to simmer for a few minutes, until the okra is perfectly crisp and green, but not overdone.
7.) Serve with rice on the side, garnish with cilantro. Apply lime juice liberally, since I'm a huge fan of limes. If you're not, leave it out.
8.) Go do some f#cking Parkour to prevent the sheer calorie/carb load from killing you.
