In a wok or large fry pan, stir-fry the green and red peppers in about a quarter cup of water over high heat with the garlic, onions and ginger.
Add everything else, except the fresh chiles and rice, and bring to a boil. Reduce heat, cover and simmer about 15 minutes or until the fish is done.
Serve over rice to soak up the alarm juice and garnish with fresh chiles. Serves 4-6.
Martha Daniels shows you how to prepare this recipe.
It's good to follow rules when preparing fish. Learn more
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.