Spicy and Refreshing Fish Stew (Utilizing Leftover Bones from Sashimi)
A Deep and Refreshing Spicy Fish Stew Recipe to Enjoy with Fresh Sashimi on Special Occasions
Today, I’m sharing a recipe for a spicy and refreshing stew made from the leftover bones and head of flounder after enjoying some fresh sashimi. Many believe it’s difficult to make a delicious stew with leftover fish bones, but with fresh ingredients and a few tips, you can achieve a deep flavor comparable to restaurants right at home! This stew boasts a remarkably clean and refreshing broth without any fishy taste, offering a truly satisfying experience that’s perfect for hangover relief. I’ve added plenty of roe (konnyaku) and crown daisy, along with chili peppers, to enhance its savory depth and refreshing qualities. Adding ramen noodles at the end makes it even more abundant and enjoyable. The secret to its lack of fishiness, even without sake or cooking wine, is undoubtedly the incredible freshness of the fish. If you’re looking to complete a wonderful meal with fresh sashimi on a special occasion, try this stew recipe. It will help you create a delightful weekend meal that the whole family can savor!
Stew Ingredients- Flounder bones (leftover from sashimi preparation) – from 1 fish
- Fish roe (konnyaku) – 2 pieces
- Rice water (for broth) – 1.5L (approx. 7.5 cups)
- Dried anchovies (for broth) or dried cutlassfish – 1 handful
- Radish (sliced) – a small amount
- Crown daisy (gukhwaji) – 2 handfuls
- Cheongyang chili peppers – 4
- Assorted seafood (shrimp, clams, etc.) – a little (optional)
Stew Seasoning- Doenjang (fermented soybean paste) – 1 tsp
- Gochugaru (Korean chili flakes) – 3 Tbsp
- Minced garlic – 1 Tbsp
- Fish sauce (tuna-based) – 3 Tbsp (or soy sauce for soup)
- Salted shrimp – 1/2 Tbsp (or adjust salt to taste)
- Green onion (chopped) – a little
- Doenjang (fermented soybean paste) – 1 tsp
- Gochugaru (Korean chili flakes) – 3 Tbsp
- Minced garlic – 1 Tbsp
- Fish sauce (tuna-based) – 3 Tbsp (or soy sauce for soup)
- Salted shrimp – 1/2 Tbsp (or adjust salt to taste)
- Green onion (chopped) – a little
Cooking Instructions
Step 1
First, thoroughly rinse the leftover flounder bones and any prepared seafood under running water. Removing bloodstains or fins attached to the bones will result in a cleaner broth. Drain the washed ingredients in a sieve.
Step 2
Trim any wilted leaves from the crown daisy, separate the stems and leaves, and wash them thoroughly. They will add a fragrant aroma to the stew.
Step 3
Slice the radish into bite-sized pieces or thin rounds. Adding radish will make the broth refreshing and provide a tender texture as it cooks.
Step 4
Slice the Cheongyang chili peppers diagonally. Remove the seeds and rinse them lightly in water to adjust the spiciness. If you prefer it spicier, you can leave the seeds in.
Step 5
In a pot, prepare a flavorful broth by boiling the rice water with dried anchovies (or dried cutlassfish). Once the broth boils, remove the anchovies (or cutlassfish). Add the coarse gochugaru (chili flakes) to color the broth. Then, add the prepared radish and boil until the radish becomes translucent.
Step 6
Once the broth has steeped and the radish is partially cooked, add the flounder bones, seafood, and fish roe. As it comes to a boil, dissolve the doenjang, minced garlic, fish sauce (or soy sauce for soup), and salted shrimp. Taste and adjust the seasoning with salted shrimp or salt as needed. Continue to simmer over medium heat until all ingredients are cooked through.
Step 7
Finally, add the crown daisy and chopped green onions, and simmer for another moment. It’s best not to overcook after adding the crown daisy to preserve its fragrant aroma. You can also add ramen noodles for an extra hearty meal. Serve the hot stew immediately to your table and enjoy!