Spicy Fish Stew recipe - ingredients, nutrition and when to eat it
This spicy fish stew is made with white fish and radish simmered in a bold, warming broth seasoned with red pepper flakes.
This spicy fish stew is made with white fish and radish simmered in a bold, warming broth seasoned with red pepper flakes. The fish turns tender and the radish adds a refreshing flavor, making it a comforting dinner on a chilly day.
Soups & stews · 35 minutes to cook
Tips: Add the fish after the broth comes to a boil to help keep it from falling apart.
Tips: Don’t simmer the minari too long; add it at the end to preserve its aroma.
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Ingredients (1 serving)
- Rockfish — 180 g
- Korean radish — 100 g
- Minari (Korean water dropwort) — 30 g
- Korean red pepper flakes — 1 Tbsp
- Gochujang (Korean red pepper paste) — 0.5 Tbsp
- Doenjang (Korean soybean paste) — 0.5 tsp
- Minced garlic — 1 tsp
- Green onion — 0.3 stalk
- Cheongyang chili pepper — 0.5 pc
- Water — 500 ml
- Salt — 0.5 tsp