Spicy fish stew with yellow corvina
I have an overly sensitive sense of smell and hearing. I can hardly buy fish. Once grilled, the fish suffers for at least three days due to the smell of seepage in the house and the fishy smell on the tip of the nose. He always feels guilty because he likes fish, so he buys frozen fish with only flesh on it, but he is always thirsty for fish. Since the butlers wanted to buy fish, they connected the wholesaler and bought it with me as a sidekick. It looked good because the corvina was chubby, but I sigh when I try to trim my intestines. I am a person who lacks a lot of motherhood, but I endured the fishy smell and disgusting intestines, and with a very sweet mother that was drawn from the bottom of the soul, I cooked spicy fish stew. Because my heart suffered a lot, I asked my son who eats spicy fish stew three times without realizing it.
3 serving
Within 30 minutes
Lime앤Thyme라앤타
Ingredients
  • anchovy broth
    1L
  • Barley shrimp
    1TS
  • Radish
    350g
  • Green pepper
    1/2ea
  • a crown daisy
    30g
  • Sesame leaf
    5piece
  • Soybean paste
    1TS
  • Korean style soy sauce
    2TS
  • Red pepper powder
    2.5TS
  • crushed garlic
    1TS
  • ginger extract
    1ts
  • Cheongju
    1TS
  • Seasoned salt
    1/4ts
Cooking Steps
STEP 1/8
Cut the corvina into three pieces by trimming the internal organs.
STEP 2/8
Prepare the radish by cutting it into cubes of appropriate kk.
STEP 3/8
Put barley shrimp in the anchovy broth
STEP 4/8
Remove the soybean paste and boil the radish. Roll up the large bubbles that come from boiling.
STEP 5/8
When the radish is cooked transparently, dissolve the red pepper powder.
STEP 6/8
Add soy sauce, minced garlic, ginger syrup, rice wine, and salt in order.
STEP 7/8
Add long pepper, chili pepper, and fish.
STEP 8/8
When the fish is cooked, add perilla leaves and crown daisy and cook it for a while.
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