~Spicey Fish & Hoisin Veggies~

So when we are sick in this house we usually have one or a few spicey dishes to kill off what ever it is we have :)

So sunday night i made really really REALLY spicey fish!

~Hoisin Veggies~

Hoisin sauce, cabbage, onions, garlic, ginger(fresh or minced), bok choy, mushrooms (any kind of veggies u want really it doesnt matter they will taste nummy by the end anyways!)

Oil and a wok!

cut everything up the way you want, slice your onions though :) YOU always slice your onions from top to bottom in asian cooking! Heat your oil in the wok, when hot enough toss in your onions garlic and ginger! Let em sizzle for a few mins then start adding your veggies everything is going to cook down alot so dont worry :) Depending how well you like hoisin sauce depends how much i would reccomend adding if you arent to sure just add 1-2 tablespoonfuls at first! REMEMBER you should always taste your cooking (sauces, veggies) to make sure it doesnt need something else! Cook your veggies and serve with your main meal!

~Spicey Fish~

Fish of your choice :) oil, onions, garlic, ginger, chillies(powder/minced/fresh your choice), coconut milk, salt.

Slice your onions, i used an electric skillet for this that way i could steam like the fish in the sauce while i was doing the veggies! Heat your oil in a pan make sure its good and HOT toss in the onions, ginger and garlic, sprinkle a lil salt over them to draw out the moisture in your onions. After a few mins add your desired amount of chillies to the mix i added about 4 full tablespoonfulls of really really HOT minced chillies! Add to your onions stir threw, when the chillies have sauted a little add your fillets of fish to the pan, cover the fish with the onions and chillies doesnt have to be perfect :) you just want the flavors to simmer into the fish nicely, pour your can of coconut milk over the top just enough so that the fish has a nice covering! Place the lid ontop and turn down to a nice low simmer and let it sit for awhile dont take the lid off you want the fish to cook all the way threw. I did not tunr my fillets over just for the sheer fact they were not THICK slices and they would fall apart thats why i cooked them in a steam like way with a lid on!

I served this fish with the hoisin veggies, brown rice, sliced cucumbers and fresh sliced pineapple!