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Moth Beans And Chili Fish

For moth beans: Take 1 cup of moth beans or known as mothia and rinse them really well with water i used the unsprouted which is ok so this is my preferance. Set aside and add 1/4 cup of either corn, canola or vegetable oil to the inner lining of the instant pot. Make sure it is inside the cooker itself. Select sautè and then 10 minutes then start and add 1 pinch each of hing, cumin seeds mustard seeds, fenugreek seeds, kalounji and 1 red chili crumbled it can be the round or even long red chil. Also you can add 1 Kashmiri chili too. Add 1 pinch each of turbidano sugar, red chili powder, paprika, frozen shreded unsweetened coconut or desicated coconut, tamarind, and turmeric. Add either 1 pinch of plain sea salt, pink salt or kosher salt.Add 1 small broken piece of kockum phool. These are all obtained at any Indian gorcery store. Add 1 tbs of either mustard oil, coconut oil or butter ghee. After seeds crackle you have to press cancel then add 1 liter or 1 quart of water and place the pressure cook lid, place on sealing select pressure cook select time for 15 minutes then start. You should stir this to mix everything before placing the lid. Place steam diverter on vent and let pressure releace natrually or tap the quick relase button. If moth bean is still hard then repeat then it should be ok.

For chili fish: Ok for this one I am going to use any type of fish that is either filleted ot cut in to steaks. Wash this and put this in a bowl and add 3 dashes of either panzu, dark soy, light soy or even tamari sauce. Add 1 drop each of chili oil and sesame oil. Add either 1 tsp of either lychee vinegar, black Chinese vinegar or rice vinegar. These you can find at any Asian store. Add 1 pinch of Sichuan red peppercorns which also can be bough at Asian grocery stores especially H-mart. Add 1 pinch each of paprika, red chili powder, turbidano sugar and pink salt. Add 1 small piece of ginger and 2 cloves of garlic washed, peeled and minced to the fish. Mix and add in another bowl 3 tbs of cornstarch and 1/4 cup of water a little at a time to make a lump free slurry. Pour the slurry all over the fish and stir to coat it and then on high heat add either peanut oil, sunflower oil, vegetable oil corn oil or canola oil. Let it heat up and then add the fish to cook in batches of 4 at a time and keep turning them every 3 minutes to cook until they are starting to turn opaque and flakey. Remove them and set them on a paper towel linened plate and repeat until there is no more fish left to cook. Now add 5 green onions and 1 bell pepper of every color, red, green, yellow and orange. Fry until the veggies still remain crispy do not cook the peppers all of the way. Add 1 long red chili like chili de’arbo crumbled and add the fish back in to the wok and cook a little more. Add 1/4 cup of water and mix the the slurry again for the sauce and let the sauce develop and shut the heat off. It is great to eat with rice or even noodles.

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