Mae un tang (Spicy fish stew)
serves 4
2 trouts (12-14 inches, Whole)* |
1/2 cup radish, thin sliced |
2-3 red chilies, cut in a bias |
3 green onions, cut in a bias |
3-4 ssook gat (crowndaisy), cut top part, cut into 3 inches |
1/4 squash, thin sliced |
4-5 mi na ri (Korean parsley), take out leaves, cut into 3 inches |
6 tbsp go choo jang (Korean chili paste) |
1 tbsp soy sauce |
2 tbsp go choo ga roo (Korean chili powder) |
3 tbsp minced garlic |
3 tbsp salt |
6 cups water |
* You can use any white flash fish like cod, halibut and white fish...
Scale and wash the fish, cut
into several pieces.
Put water in a pot, start
boiling.
Add go choo jang (Korean chili paste), go choo ga roo (Korean chili powder),
and soy sauce.
Bring to a boil.
Add radish, squash, half of chilies, keep cooking on a medium heat for 3-4 minutes.
Add garlic, fish.
Cook until fish cooked completely and release the flavor.
Salt to taste.
Add green onions and mi na
ri (Korean parsley).
Cook for another minute.
Add ssook gat (crowndaisy) and turn off the heat.
Serve hot, with some rice.