- Cut fish into 1 x 1-1/2-inch cubes; place in small bowl. Add soy sauce and turn pieces over to coat well; let stand 10 minutes.
- Meanwhile, sauté onion, celery, garlic and red pepper in hot oil in large skillet or Dutch oven until onion is transparent. Stir in okra and tomatoes; bring to boil. Reduce heat; cover and simmer 5 minutes.
- Stir in fish mixture. Bring to boil; cover and simmer 5 to 8 minutes, or until fish flakes easily with fork. Serve immediately. *If using peas, add to tomato mixture with fish.
Louisiana Fish Creole
ingredients
1 pound boneless fish fillets (about 1 inch thick)
1/4 cup Kikkoman Soy Sauce
1 cup chopped onion
1 cup diced celery
1 clove garlic, minced
1/8 teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
1 package (10 oz.) frozen cut okra or green peas*, thawed
1 pound fresh tomatoes, coarsely chopped
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
