Gutu fish stew

Directions

1. The goon fish is typically small in size, which reduces the problems associated with its spines. ⏱ ≈ 10 min
2. However, during cleaning, it is important to ensure that the darker part of the abdomen is completely cleaned, otherwise the fish may have a bitter taste. ≈ 3 min
3. It is best to buy fresh goy fish at the market and, instead of cutting it with a knife, to open it with your fingers, as the smaller size of the fish could be damaged when using a knife. ⏱ ≈ 10 min
4. After cleaning, place the fish in a colander to allow the water to drain completely. ≈ 2 min
5. Many people prepare a stew with lightly fried goyum fish, but in our cooking method, we will prepare the fish raw, in order to preserve its authentic flavor and nutrients. ⏱ ≈ 8 min
6. First, lightly rub the fish with a mixture of turmeric powder and salt, then let it rest for 10 minutes. ⏱ 10 min
7. This step will remove the slippery texture from the fish’s skin, allowing it to firm up and preventing it from breaking during cooking. ≈ 3 min
8. Heat some oil paint in a pot or deep container. ⏱ ≈ 10 min
9. Once the oil paint starts to thicken slightly, add the chopped onion. ≈ 3 min
10. Don’t fry the onion until it turns brown; it only needs to become slightly golden. ⏱ ≈ 8 min
11. Gently sauté the onions until softened, then sauté them for another minute with the ginger paste. ⏱ 1 min
12. Be careful not to burn the ginger, as this would give the entire dish a bitter taste. ≈ 3 min
13. Then, add turmeric, chili powder, ground cilantro, and salt to taste to the pan. ⏱ ≈ 7 min
14. Keep stirring constantly to ensure the spices are well combined, and add 2 tablespoons of water if necessary to prevent the spices from burning. ≈ 4 min
15. When the spices begin to release their oils, you will know that they are properly cooked. ≈ 3 min
16. Once the spices have been added, continue to cook for an additional 2 minutes, adding a spoonful of mustard paste. ⏱ 2 min
17. This step is important to reduce the strong odor of the mustard, so that it doesn’t remain too overpowering. ≈ 3 min
18. Add the hot pepper juice to the spice mixture and bring the mixture to a boil again. ⏱ ≈ 10 min
19. Once the hot pepper juice is added, the color of the spices will change slightly, and a delicious, tangy, and sweet flavor will develop. ≈ 3 min
20. Next, add water (about 2 cups) and, once the sauce starts to simmer, reduce the heat slightly. ⏱ ≈ 10 min
21. You can adjust the seasoning by adding salt and hot pepper juice to your liking, to achieve the perfect balance between sweet and spicy. ≈ 2 min
22. After simmering the sauce for 5 minutes over medium heat, gently place the pieces of fish in a pan. ⏱ 5 min
23. Do not stir during cooking, as the fish may break apart. ≈ 4 min
24. Cover the pan with a lid. ⏱ ≈ 7 min
25. Cook the fish for 5 to 7 minutes over medium heat. ⏱ 7 min
26. Open the lid once during cooking and gently shake the pot while holding the handle, so that the fish cooks evenly without needing to be stirred with a fork. ≈ 4 min
27. Once the fish is cooked, add the chopped fresh chili peppers and chopped cilantro on top. ≈ 3 min
28. Close the container again for 2 minutes, then turn off the heat and let it rest for another 5 minutes, always covered. ⏱ 2 min
29. This will ensure that the flavors of the hot peppers and cilantro are evenly distributed throughout the dish. ≈ 4 min