Somebody in the house is feeling like chicken wings are coming out his armpits. Understandable. I have been cooking a lot of chicken dishes for the last three weeks - chicken skewer, chicken pizza, chicken Soojaebee, chicken over rice, chicken stew...So it's fish this time. We had this belt fish stew in Jeju Island when we were visiting my family in Korea last winter. As you can see in the picture, it's spicy. I especially like the Korean radish which becomes soft and kind of sweet after soaking in all the seasonings.
Ingredients (4 servings)
1 Belt fish (I buy pre-cleaned frozen package)
1/3 Korean radish, washed and cut in bite size
3 Potatoes, peeled and cut in bite size
Anchovy broth (Boil 10 dried anchovy in 2C water; if you have, add dried shrimp and dried sea tangle)
Green onion, washed and chopped
1T Ginger, peeled and minced
1T Garlic, power or minced
3T Ground yellow onion
1T Brown sugar (I use plum extract, instead)
1T Malt (if you have)
6T Soy sauce
6T Cooking wine
2T Red Pepper Powder
Directions
1. In a wide-bottomed pan, add Korean radish, 1C anchovy broth, 1T soy sauce, 1T cooking wine
2. While it's cooking, make sauce => 1C anchovy broth, 5T soy sauce, 5T cooking wine, 3T ground yellow onion, 2T brown sugar, 1T malt, 2T red pepper powder, 1T garlic, 1T ginger, green onion
3. When the anchovy broth is almost gone in the pan, add potatoes and fish, and then pour the sauce over them. Cover the lid and cook.
4. When potatoes are soft, scoop the sauce from the bottom of the pan and pour it over the fish for a few minutes
TAPO
