Spicy Fish Stew (Saengseon Jjigae)
How to Make Delicious and Flavorful Fish Stew
I love fish, but my husband prefers it braised while I enjoy it grilled. Today, I decided to make a steaming hot stew, as I’ve been craving something soupy and comforting. This recipe is perfect for those who want a hearty, flavorful, and easy-to-make fish stew.
Ingredients
- 4 pieces of fish (recommended: white fish like cod, pollack, hake)
- 3 cups of broth (anchovy and kelp broth)
- 1 piece of radish (about 5cm thick)
- 1 stalk of green onion
- 2 Korean green chili peppers
- 1 tablespoon of fish sauce (or Korean soup soy sauce)
- 2 tablespoons of red pepper powder
- 1/2 block of tofu
- A little minced garlic
Cooking Instructions
Step 1
First, let’s make the broth, which is key to a deep and refreshing flavor. In a pot, combine 4 cups of water, 1 piece of kelp (about 10cm x 10cm), and a handful of dried anchovies (with guts removed for broth). Bring to a boil. Once boiling, remove the kelp and let it simmer over medium-low heat for another 10 minutes to create the anchovy broth. We will use 3 cups of this broth for the stew. (Tip: Toasting the anchovies before simmering can add a richer umami flavor.)
Step 2
Prepare the vegetables for the stew. Slice the green onion diagonally. Slice the Korean green chili peppers diagonally, removing the seeds if you prefer less heat, or leave them in for extra spice. Have your minced garlic ready. (Tip: Removing chili seeds reduces the spiciness while retaining the refreshing kick.)
Step 3
Place the sliced radish pieces into the stew pot first and bring them to a boil. Cook for about 5-7 minutes over medium heat until the radish becomes translucent and tender. Boiling the radish first helps to make the broth clearer and imbues it with a delicious sweetness.
Step 4
Once the radish is partially cooked, pour in the prepared 3 cups of broth and bring it to a boil. When the broth is boiling, add 2 tablespoons of red pepper powder and stir well to dissolve. Then, add 1 tablespoon of fish sauce to season. (Tip: You can substitute Korean soup soy sauce for fish sauce, or use salt to adjust the seasoning to your preference. Start with less seasoning and adjust as you taste.)
Step 5
Now it’s time to add the fish. Rinse the fish pieces thoroughly under running water. Lightly seasoning the fish with salt beforehand helps prevent it from breaking apart and keeps the flesh firm, ensuring the stew’s ingredients remain intact and appealing. Sprinkle a little salt on the fish and let it sit for about 5 minutes before adding.
Step 6
When the broth returns to a boil, carefully add the seasoned fish pieces. Once the fish is somewhat cooked, add the cubed tofu, sliced green onions, diagonally sliced Korean green chili peppers, and minced garlic. Let it simmer for a little longer to allow all the flavors to meld together, and your spicy and refreshing fish stew will be complete. (Tip: A pinch of black pepper at the end can further enhance the aroma!)
