So guys, Its left over Thursdays’ part 1.
I have the below ingredients:
Half a block of tofu – cubed about 1″
Left over white rice
Half an eggplant —- Don’t ask !
Half an Onion —– Well it was too big to use the whole thing !
In my fridge and pantry, I have
2 filets of fish (tilapia)- cubed about 1″
Fresh tomatoes, Cilantro, basil, ginger and garlic
We will make:
Fish and tofu hotpot !
It’s delicious and healthy… and oh so light !!
Saute about 2 cloves of grated garlic and 1/2″ ginger root (sliced fine) in 2 Tbs OO. Add chopped up onions (1/2 cup) and fresh tomatoes (about 1.5 cups)
Saute till translucent.
Add basil, cilantro and eggplant and continue sauteeing (sp?) for about 5-7 minutes.
Add 2 cups of water and add the fish (cubed about 2″). Simmer on medium for about 10 min. Add a squeeze of lime and some fresh aromatics like chopped up cilantro, basil and curry leaves if you have them. Let some Salt and pepper rain !!!
Serve in a soup bowl and hit it with some white rice to make it hearty.
This is so light, fragrant and brothy, Trust me, it’ll hit the spot ! Who says you can’t have hot soup on a summer night ? With crazy thunderstorms, we’ve been having, this will work just fine 🙂