Servings: 3
Ingredients
- 1 1/2 lb thick white fish such as hake, cod, halibut, cut into 3 portions
- 3 tablespoons olive oil
- 1/2 lb shiitake or oyster mushrooms sliced
- 3 medium shallots chopped (about 1 cup)
- 1/4 cup fresh ginger finely diced
- 5 garlic cloves thinly sliced
- 1/2 teaspoon gochujang (Korean chili paste) optional, this dish is spicy without it and even spicier with it
- 1 tablespoon white miso paste
- 1 cup kimchi with its juices cut kimchi into bite sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 1/2 cups chicken broth taste for saltiness, if very salty, lessen soy sauce amount
- Sliced scallions and toasted sesame seeds for serving
- serve with rice
Instructions
- Saute mushrooms in a saute pan with olive oil, remove from heat once browned, set aside. Heat oil in a large saucepan (you'll need a lid) over medium-high. Add shallots, ginger and garlic and cook, stirring occasionally, until just beginning to brown, 4 to 6 minutes.
- If using, stir in gochujang and cook until fragrant, about 1 minute. Stir in kimchi and cook until most of the liquid has evaporated, about 5 minutes.
- Add the mushrooms.
- Add broth, soy sauce, miso, lime juice, fish sauce, and bring to a boil. Reduce heat to low and simmer until kimchi is tender and broth has reduced by about 1/3, about 30 minutes. Turn down the heat and lay fish on top. Spoon some sauce over the fish. Cover and allow to cook about 10 minutes. Uncover and remove from heat. Let sit until cooked through, about 5 minutes, depending on the thickness of your fish. (The residual heat from the stew will gently finish the cook on the fish.)
- Divide stew among bowls and top with scallions and sesame seeds. Serve with rice.
Notes
This recipe would also work well with fish steaks. Â
This recipe used the Traditional Kimchi from Kimchi Beyond Compare, a local Maine company! We carry it in both of our locations. Â
https://www.kimchibeyondcompare.com/
Tried this recipe?Let us know how it was!