Entree: India – Manipur – Kangshoi (Light Manipuri stew of vegetables often cooked with fish or fermented fish in a seasoned broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) mixed seasonal greens (spinach, mustard greens, chayote leaves or similar), washed and coarsely chopped
- 8 oz (225 g) boneless freshwater fish fillets (tilapia, rohu or similar), cut into 1-inch (2.54 cm) pieces
- 2 tbsp (30 ml) mustard oil (use vegetable oil if unavailable)
- 2 tbsp (30 g) fermented fish (ngari) or 1 tbsp (15 ml) fish sauce as substitute
- 1-inch (2.54 cm) piece (0.984 in (2.5 cm)) fresh ginger, julienned
- 3 scallions, sliced (green parts and some white)
- 2 green chilies, slit lengthwise
- 1 cup (240 ml) water or light fish/vegetable stock
- 1/2 tsp (3 g) salt, adjust to taste
- 1/4 tsp (0.5 g) ground black pepper
- 1 tsp (5 ml) vegetable oil (to temper, optional)
- 2 tbsp (8 g) chopped fresh cilantro or chives for garnish

Show original ingredient measurements

- 1 lb (450 g) mixed seasonal greens (spinach, mustard greens, chayote leaves or similar), washed and coarsely chopped
- 8 oz (225 g) boneless freshwater fish fillets (tilapia, rohu or similar), cut into 1-inch pieces
- 2 tbsp (30 ml) mustard oil (use vegetable oil if unavailable)
- 2 tbsp (30 g) fermented fish (ngari) or 1 tbsp (15 ml) fish sauce as substitute
- 1-inch piece (2.5 cm) fresh ginger, julienned
- 3 scallions, sliced (green parts and some white)
- 2 green chilies, slit lengthwise
- 1 cup (240 ml) water or light fish/vegetable stock
- 1/2 tsp (3 g) salt, adjust to taste
- 1/4 tsp (0.5 g) ground black pepper
- 1 tsp (5 ml) vegetable oil (to temper, optional)
- 2 tbsp (8 g) chopped fresh cilantro or chives for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat 2 tbsp (30 ml) mustard oil in a medium saucepan or deep skillet over medium heat until shimmering but not smoking. If using ngari, add it now and fry briefly until fragrant, about 20–30 seconds.
2. Add the julienned ginger, scallion slices and slit green chilies. Sauté for 30–45 seconds to release their aromas.
3. Add the fish pieces and sear gently for 1–2 minutes per side just until they begin to opaque; they will finish cooking in the stew. Sprinkle with 1/4 tsp (1.25 ml) black pepper.
4. Add the chopped seasonal greens and 1 cup (240 ml) water or light stock. Stir to combine, bring to a gentle simmer, cover and cook 4–6 minutes until the vegetables are tender but still bright.
5. Taste and season with 1/2 tsp (2.5 ml) salt (adjust if you used fish sauce instead of ngari). If the stew seems too thick, add up to 1/4 cup (60 ml) more water. Finish with a drizzle of 1 tsp (5 ml) vegetable oil if desired for shine.
6. Turn off the heat and stir in chopped cilantro or chives. Serve hot with steamed rice.

1. Heat 2 tbsp mustard oil in a medium saucepan or deep skillet over medium heat until shimmering but not smoking. If using ngari, add it now and fry briefly until fragrant, about 20–30 seconds.
2. Add the julienned ginger, scallion slices and slit green chilies. Sauté for 30–45 seconds to release their aromas.
3. Add the fish pieces and sear gently for 1–2 minutes per side just until they begin to opaque; they will finish cooking in the stew. Sprinkle with 1/4 tsp black pepper.
4. Add the chopped seasonal greens and 1 cup water or light stock. Stir to combine, bring to a gentle simmer, cover and cook 4–6 minutes until the vegetables are tender but still bright.
5. Taste and season with 1/2 tsp salt (adjust if you used fish sauce instead of ngari). If the stew seems too thick, add up to 1/4 cup (60 ml) more water. Finish with a drizzle of 1 tsp vegetable oil if desired for shine.
6. Turn off the heat and stir in chopped cilantro or chives. Serve hot with steamed rice.