I bet a mild version would be good, too.
1 1/2 pounds mahi-mahi, sliced thin
sour mustard (Chinese pickled greens)
good-sized can of crushed tomatoes
medium pile of button and shitake mushrooms
some Chinese chives (about equivalent to a medium onion)-- any onion would do
1 habanero pepper
some Penzey's Arizona Dreaming spice mix (any medium hot pepper would do)
a tablespoon or two of raw ginger
half a head of garlic
most of a tablespoon of Penzey's fish base
Melt the butter, and saute the garlic, ginger, habanero, chives, and Arizona Dreaming on medium heat until the onions and mushrooms are cooked.
Put the crushed tomatoes, the cooked veggies, and the sour mustard (including the liquid it was packed in) together in a good-sized pot. When they're heated up, add the mahi-mahi. When the fish is cooked, the soup is ready to heat.
This is a good lively-tasting soup, but not viciously hot.
The sour mustard had saccharine and aspartame-- read the label before you buy it. I don't think it needed to be sweetened.
Crushed tomatoes strike me as being pretty much like an tomato sauce base-- they're a smooth puree.
Originally posted on Facebook
Comment from Chastity Sheepie:
"So sour mustard is a literal translation and will get you into trouble as there is a condiment of the same name. You want sour mustard greens. Which is different from preserved mustard greens. Both are fermented. Both are commonly served chopped, on opposite sides of a plate, with a five spiced fried meat in between them. That's the standard Taiwanese hot lunch, with a bowl of noodles or rice. Some fancier places have chopped sauteed vegetables." This entry was posted at https://nancylebov.dreamwidth.org/1111671.html. Comments are welcome here or there. comments so far on that entry.