Yummy Recipe

I would like to share with you some delicious fish recipe. In my native country, Korea, it is very common to make a spicy soup with fish. The spiciness can take out the unpleasant fishiness from the fish. The soup also goes very well with rice, and it’s not unusual for a hungry person to down 2, 3 bowls of rice with a bowl of good spicy fish soup. Here’s a recipe I used to make a Korean fish soup (known as maeuntang in Korean) with a big redfish my husband caught in Destin.

Ingredients:

1 whole fish cut into chunks (with the head)

1 1/2 cups Korean radish, cut into pieces (daikon can also be used)

1 bunch green onions (sliced diagonally)

1-2 handfuls of bean sprouts (heads removed)

2 tbsp gochujang (spicy chili paste)

1 tsp red pepper flakes

1 small bunch enoki mushrooms

2 tbsp fish sauce

6 cloves garlic

1 tsp ginger root

6-8 cups water

You might be wondering, why would I need a fish head? That’s because it’s the head and the bone that give the soup’s rich taste, almost like a natural soup bouillon.

First prepare the stock by adding the radish slices to the water and then simmering for 15-20 minutes. Add the gochujang, pepper flakes, fish sauce, garlic, ginger, and fish to the pot and bring it to boil. Cook for about 15 minutes. Add bean sprouts, green onions, and enoki mushrooms. Cook for another 3 minutes. Serve with freshly cooked rice.

Our spicy fish soup made with redfish was delicious, but I may have added a little bit too much ginger. I could feel the spiciness right in my throat. I have a feeling that it might be a good soup to have when you have a cold. Oh, remember the fish head? Not many people know this, but the little pocket of flesh on the fish head, right below the eyeball, is quite tasty. So don’t throw away the head without eating the “filet mignon” portion of the fish.

For smaller fish that is small enough to fit on a fry pan, here is a very simple recipe:

Clean the fish and pat it dry. Season the flour with salt and pepper, and dredge the fish. Heat the oil in a fry pan, or preferably, a cast iron skillet. Brown the fish on both sides. Turn the heat to medium, add some parsley and lemon juice, and cook for 10 – 15 minutes. Serve with hot rice or fried potatoes.