Korean · Dinner
Spicy Fish Soup
White fish fillet poached in a Korean broth built from anchovy stock, gochugaru and gochujang, brightened with radish, zucchini and scallion. The soup skips heavy oil and relies on chili heat and fermented depth for richness, served in its broth with minimal added fat for a lighter bowl.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
298Calories
41.2gProtein
6.9gFat
15.8gCarbs
6.9gSugar
3.4gFiber
1450mgSodium
92mgChol
1.3gSat Fat
980mgPotassium
95mgCalcium
2.4mgIron
2.6mcgVitamin B12
22mgVitamin C
Goes well with
Crisp pale ale or pilsner
local
Yuja-cha (Yuzu Citron Tea)
international
low-calorie
gluten-free-adaptable
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Cut fish into 2-inch chunks; slice daikon and zucchini into half-moons; mince garlic and ginger; slice onion and scallion.
2
Bloom
In a medium pot over medium heat, stir gochugaru, gochujang, garlic and ginger with a splash of stock for 30 seconds until fragrant.
3
Simmer
Pour remaining stock into pot, add daikon and onion, bring to a boil over medium-high heat, then reduce to medium for 8 minutes.
4
Poach
Add fish chunks and zucchini, cook gently over medium-low heat for 5–6 minutes until fish turns opaque and flakes easily.
5
Plate
Off heat, stir in soy sauce and salt, scatter scallion and watercress over the soup, then ladle into a deep bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 3 cups720ml anchovy stock
- 150g150g daikon
- 100g100g zucchini
- 4 tsp4 tsp gochugaru
- 2 tbsp2 tbsp gochujang
- 4 cloves4 cloves garlic
- 22 scallion
- 1 tsp1 tsp fresh ginger
- 2 tsp2 tsp soy sauce
- 50g50g onion
- pinch salt
- 30g30g watercress
