KOMPAS.com – Korean fish soup is a dish that combines the freshness of natural ingredients with typical Korean flavors. The light sauce makes this dish suitable to be enjoyed at any time.
With ingredients such as red snapper and various vegetables, this soup is rich in nutrition and easy to make at home. The cooking process is relatively fast, suitable for family meals.
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The key to delicious Korean fish soup lies in the use of fresh ingredients and simple cooking techniques. Serve with warm rice for a more delicious eating experience.
Follow the recipe from the book “Daily Menu for Goals. Drh. O” by Ambarini published by Gramedia Pustaka Utama, below.
Material
- 1 tail (600 grams) red snapper, cut into 4 parts
- 1 lime
- 1 sheet of white mustard greens, cut into 3 cm pieces
- 3 spring onions, cut into 4 cm pieces
- 100 grams of radish, cut into matchsticks
- 100 grams of carrots, cut into matchsticks
- 75 grams of watercress
- 3 red chilies, sliced obliquely
- 1 liter of fish stock
- 1 tbsp chili powder
- 3 cloves garlic, minced
- 1 tsp salt
- 1 tsp granulated sugar
- Coat the red snapper pieces with lime juice and a little salt. Leave it for 10 minutes to remove the fishy smell, then rinse thoroughly.
- Bring the fish stock to a boil in a large saucepan. Add chopped garlic and chili powder to give it a distinctive aroma.
- After the sauce boils, add the radishes, carrots and Chinese cabbage. Cook until the vegetables are half cooked so that the texture remains crunchy.
- Add the red snapper pieces to the sauce. Cook over medium heat until the fish is cooked and the sauce is absorbed.
- Add spring onions, sliced red chilies, and watercress. Cook briefly until all ingredients are cooked perfectly, then adjust the taste with salt and sugar.
- Serve Korean fish soup warm with white rice. Sprinkle additional red chili for those of you who like spicy taste.
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