Korean Mild Puffer Fish Stew
Quick answer
- Total time
- 45 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
With no chili, only soup soy sauce for seasoning, the broth stays clear and the clean taste of the puffer fish comes through.
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The garlic is kept to a minimum for the same reason. Use only professionally cleaned puffer fish from a verified supply chain.
Ingredients
Instructions
- 1
Prepare 450g of cleaned puffer fish fillet by cutting it into bite sized pieces and slice 200g of radish into thin 3cm squares about 0.5cm thick for even cooking.
- 2
Pour 1200ml of water into a pot, add the sliced radish, and bring to a boil over high heat, then reduce to medium and simmer for 10 minutes until the radish turns translucent.
- 3
Add the puffer fish pieces and 1 teaspoon of minced garlic to the broth, then simmer gently on low heat for 8 minutes.
- 4
Add 140 g soybean sprouts and simmer for 4 more minutes.
Cook until the stems are tender but still crisp, spooning broth over the pufferfish so the pieces do not break.
- 5
Season the broth with 1 tablespoon of soup soy sauce added gradually to maintain a light flavor, then add 80g of water dropwort cut into 5cm lengths and diagonally sliced green onion.
- 6
Simmer for just 2 more minutes to infuse the clear broth with the fresh herbal aroma of the greens, then turn off the heat before the vegetables lose their bright color.
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