Spicy Fish Stew Recipe |
Ingredients: |
2 teaspoon ginger juice 1 teaspoon salt 1 teaspoon ground white pepper 1 red snapper or cod, medium-sized, cut into large pieces 30 g courgette (zucchini), cut into 2-cm squares 30 g carrot, cut into 2-cm squares 1 red chili, sliced 2 small stalks chrysanthemum leaves, cut into 3-cm lengths (optional) Stock: 30 g dried anchovies 10 x 10-cm piece dried kelp 100 g white radish 100 g onion 2.5 litres water Seasonings: 2 tablespoons red chili paste 1 tablespoon chili powder 1 tablespoon crushed garlic 1 teaspoon salt 1 teaspoon ground white pepper 1 teaspoon sugar |
Method: Prepare stock. Combine stock ingredients and cook over medium heat for 40 minutes. Strain stock and discard solids. Sprinkle ginger juice, salt and pepper over fish. Leave for 30 minutes. Combine seasoning ingredients and mix well. Return stock to the boil and add courgette, carrot, chili, fish and seasonings. Cook for 10 minutes. Serve hot with chrysanthemum leaves (if using) added just before serving to avoid it from wilting. |
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