Spicy Yellow Croaker Fish Stew
Use leftover Kimchi seasoning paste to create a flavorful and spicy Korean fish stew with fresh yellow croakers. It's perfect to serve with rice.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 small size yellow Croaker fish (fresh or slightly salted)
- 1 very small Korean radish (cut into 3/8-inch slices)
- 1 piece dried sea kelp (dashima)
- 3 cups water
- 3-4 tablespoon kimchi seasoning paste
- 1 teaspoon Korean soybean paste (doenjang)
- Korean soup soy sauce (gukganjang)
- 1 fresh green chili (sliced)
- 1 green onion (chopped)
- 1 small bunch arugula
Instructions
- 1
Clean the fish by removing all the fins, tails, and scales from the body and head. Rinse well and set aside.
- 2
In a pot combine radish slices, sea kelp and water and bring to boil. Simmer for 3-5 minute until radishes are somewhat tender. Remove the sea kelp.
- 3
Add the fish and the kimchi seasoning paste to the pot. Smear the Korean soybean paste to incorporate to the broth. Boil the stew over medium heat for 4-5 minutes or until fishes are cooked and the radishes are tender, spooning up the broth over the fish occasionally.
- 4
Taste the broth and season with the Korean soy sauce for soup according to your taste.
- 5
Add the slices chili at last and cook for 1 more minute. Remove the pot from the heat and add the green onion and the arugula at last. Serve hot with rice.