Q: Can I use any type of fish for this recipe? A: Yes, you can use any type of fish. The recipe uses mackerel, but feel free to substitute with what’s available.
Q: Is it necessary to fry the fish before adding it to the stew? A: Frying the fish beforehand helps to firm up its texture, but it’s not mandatory.
Spicy Kimchi and Fish Stew
Notes
Ingredients:
- 100g Kimchi
- Fish pieces, as needed
- Salt, to taste
- Soy sauce, to taste
- 1/2 White radish
- 1/2 slice Frozen tofu
- 1 small segment Green onion
- Chop the radish, kimchi, and green onion.
- Layer the chopped radish at the bottom of a clay pot, followed by a layer of kimchi.
- Add a layer of frozen tofu.
- Fry the fish (mackerel or your choice) in a pan for a few minutes to firm up its texture.
- Place the fried fish on top of the tofu and sprinkle some of the kimchi's chili. Dissolve a small spoon of salt and soy sauce in hot water and pour it into the pot.
- Bring to a boil over high heat, then simmer on low heat for 20 minutes until the radish is soft. Turn off the heat, add green onion, and let it sit for 2 minutes.
- High in protein from fish.
- Rich in vitamins and minerals from kimchi and radish.
- Contains beneficial probiotics from kimchi.
