Tuesday, January 18, 2011

Korean Spicy Fish, Potato, Daikon Stew

Korean Spicy Fish, Potato, Daikon Stew
Serves 2-3.

1 can of mackerel fish, drained and deboned
1 (2-3 inch) dried kelp
3-6 dried anchovies
1/4 onion, sliced
1/3-1/2 c. potato, peeled and chopped
1/3 c. daikon raddish, peeled and chopped
1 T. fish sauce
1/4 t. soysauce
1 t. ginger, grated
5-6 cups water
1 T. soju or sake
1 T. red pepper flakes
1/2 T. korean red chili paste
2 garlic, minced


1.  Make the stock, boil 5-6 cups of water with kelp and dried anchovies over medium-high heat for 10-15 minutes.

2.  In the meantime prepare the ingredients.  Peel the potato and daikon raddish, chop into cubes and set aside.  Open a can of cooked mackerel, drain and deboned the mackerel pieces and set aside.

3.  Make the sauce, combine all the ingredients: 1 T. fish sauce, 1 t. grated ginger, 1 T. soju or any cooking wine, 1 T. red pepper flakes, 1/2 T. korean red chili paste, 2 minced garlic, 1/4 t. soysauce and 1 T. of fish sauce.  Set aside for later.

4.  Toss out the dried kelp and anchovies from the broth and add the potatoes and daikon raddish, cook for 5 minutes.  Add the sauce and stir it all together in the pot.

5.  Adjust the heat to medium-low, add the mackerel and cook until the potato and daikon raddish are cooked through.  Serve with rice.



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