Korean Style Whole Fish Spicy Recipes

SPICY KOREAN FISH STEW

Spicy Korean Fish Stew image

This recipe for Korean fish stew (maeun-tang) is a little bit spicy and sweet and has dozens of different fish and vegetable variations.

Provided by Naomi Imatome-Yun

Categories Soup

Time 30m

Yield 4

Number Of Ingredients 15

Ingredients

1 whole fish/ daegu (filleted with the head separated but reserve)
8 ounces Korean or Chinese white radish (peeled and cut into 1-inch pieces)
2 garlic cloves (crushed and chopped)
1 red chili pepper (cut on the bias)
1 green chili pepper (cut on the bias)
1 sweet onion (sliced into strips)
3 teaspoons kochukaru (Korean crushed red chili pepper powder)
3 tablespoons gochujang (Korean chili pepper paste)
1 tablespoon soy sauce
2 scallions (sliced into 1-inch pieces)
1/2 block firm tofu (cubed)
4 ounces edible chrysanthemum leaves (crown daisy, ssukgat )
1/2 medium zucchini (sliced)
Salt (to taste)
Black pepper (to taste)

Steps:

Cut the fish into several pieces.
Bring 3 to 4 cups water (depending on the size of your fish) and the fish head to a boil.
Add radish, garlic, gochujang , kochukaru , and sliced chiles and continue to cook over medium heat for 5 to 6 minutes. Don't stir too much, as you want the broth to be relatively clear.
Remove the fish head and add the fish meat into the pot. Simmer until fish is tender, about 3 to 4 minutes.
Add tofu, edible chrysanthemum (crown daisy) and simmer for 2 to 3 minutes more. Do not stir anymore.

Nutrition Facts : Calories 404 kcal, Carbohydrate 27 g, Cholesterol 125 mg, Fiber 4 g, Protein 62 g, SaturatedFat 1 g, Sodium 1235 mg, Sugar 16 g, Fat 6 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

KOREAN STYLE WHOLE FISH *SPICY

Korean Style Whole Fish *spicy image

I found this on Dinner tonight.." I added a bit more spice to suit my families taste. The skin was fabulously crispy after the broil and the sauce is delicious.I have served it on tofu with great results My family used Croaker and loved it.

Provided by Yodamom

Categories Korean

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs fish, scaled and gutted (like mackerel or trout)
2 teaspoons kosher salt
1 teaspoon crushed red pepper flakes
1 tablespoon chili paste (sambal oelek) or 1 tablespoon korean chili paste (kochu jang)
1 tablespoon garlic, minced
1 -2 teaspoon fresh ginger, minced
1 teaspoon oyster sauce
1 tablespoon soy sauce
1 tablespoon dark brown sugar
1 teaspoon fresh lemon juice
3 scallions, chopped
1 tablespoon sesame oil

Steps:

1) Preheat the oven to 375°F Rinse fish under cold water, and then dry with some paper towels. Sprinkle a bit of canola oil on a baking sheet, and set the fish on top. Make four diagonal slashes on each side of the fish. Sprinkle the salt on the fish. Place baking sheet in the oven and cook for about 8 minutes.
2) Meanwhile, whisk together the rest of the ingredients for the sauce.
3) Remove the baking sheet with the fish and turn the oven to 425 degrees. Brush the sauce on to both sides of the fish. Return the fish to the oven, and cook for about 3 minutes.
4) Remove the baking sheet with the fish. Turn on the broiler. Slide the fish under the broiler and cook for about 1 minute for each side. The skin should get crisp and slightly blacken.

Nutrition Facts : Calories 116.2, Fat 7, SaturatedFat 1, Sodium 2708.6, Carbohydrate 12.7, Fiber 0.9, Sugar 7.7, Protein 1.9

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