Simple Way to Make Quick Luffa Mushroom Fish Stew

Hey everyone, it's me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Steps to Prepare Favorite Luffa Mushroom Fish Stew. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Luffa Mushroom Fish Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Luffa Mushroom Fish Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must prepare a few components. You can have Luffa Mushroom Fish Stew using 15 ingredients and 5 steps. Here is how you can achieve it.
I love the natural sweetness of luffa. It’s a type of gourd that is usually fried with eggs in Chinese cuisine. Here, I use my trusty rice cooker to do a quick meal prep for 2. Freezer friendly. Only Pink salt is used to season the vegetables to allow the natural flavours of the veggies to shine through :)
Ingredients and spices that need to be Get to make Luffa Mushroom Fish Stew:
- 2 small Luffa
- 2 carrots
- Mushrooms
- Pink Himalayan salt
- Tioman Fish (500g)
- 1 egg
- 1/4 cup water
- 1 tsp potato starch
- Marinade for fish
- 1 tbsps Chinese cooking wine
- 1 tbsp mirin
- 1 tsp toasted sesame oil
- 2 tsp minced ginger
- White pepper
Instructions to make Luffa Mushroom Fish Stew
- Sprinkle salt at bottom of rice cooker. Layer chopped carrots, luffa and mushrooms (in this order). Then sprinkle salt on mushrooms again. Add 1/4 cup water and cook in normal rice cooker mode.
- Chop fish into chunks. Marinade in seasonings for at least 30 mins.
- Drizzle egg midway through cooking. Add in potato starch (dissolved in 1 tbsp water). Mix well.
- Add fish in when the egg has set. Cook till fish is done.



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