Spicy and Refreshing Leftover Fish Stew
Making a Delicious Stew from Leftover Fish
Do you often find one or two pieces of leftover fish in your fridge after holidays or ancestral rites? Don’t let them go to waste! Today, we’ll transform those leftovers into a wonderfully spicy and refreshing stew. It’s surprisingly flavorful and pairs perfectly with rice, making it a true rice thief! Let’s make a fantastic meal with this simple recipe.
Main Ingredients
- 2 pieces of leftover fish
- 2 slices of radish (about 1cm thick)
- 1 medium onion
- 1 large green onion (scallion)
- 2 Korean chili peppers (like Cheongyang peppers)
Seasoning & Broth
- 2 Tbsp Mirin (rice wine)
- 2 Tbsp minced garlic
- 3 Tbsp Gochugaru (Korean chili powder)
- Salt to taste
- Water (enough to cover the fish)
- 2 Tbsp Mirin (rice wine)
- 2 Tbsp minced garlic
- 3 Tbsp Gochugaru (Korean chili powder)
- Salt to taste
- Water (enough to cover the fish)
Cooking Instructions
Step 1
In a pot, combine the 2 pieces of leftover fish and the 2 slices of radish that have been cut. Add 3 tablespoons of gochugaru and 2 tablespoons of mirin. Pour in enough water to completely submerge the fish. (Using anchovy or kelp broth instead of water will add even more depth of flavor.)
Step 2
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10 minutes until the fish and radish are cooked. When the fish is somewhat cooked, add the sliced onion, Korean chili peppers, and 2 tablespoons of minced garlic. Bring it back to a rolling boil. The broth will become richer as the onion turns translucent and the ingredients meld together.
Step 3
Finally, add the large pieces of green onion. Once the green onions have slightly softened, it’s time to taste and adjust the seasoning. If it’s not salty enough, gradually add salt until it reaches your desired taste. When all ingredients are well-cooked and the flavors have harmonized, your delicious fish stew is ready! Enjoy it with a warm bowl of rice.
