spicy fish stew

[onyx]

A.)

1 catfish, red snapper, kingfish or sea bass. fresh fish is preferable, but frozen cod meat is good, too.
3 cups beef stock
4 oz (1/2 cup) beef (not ground) (optional)
1/2 long korean radish (or daikon)
1/4 cup green onion, sliced diagonally
1 bundle garland chrysanthemum

B.) Tadaegi Sauce

1 teaspoon minced garlic
1 tablespoon red pepper powder
1 tablespoon sesame oil
2 teaspoons soy sauce
1 tablespoon green pepper (optional)

1.) cut fish into 2 inch chunks, cutting across the body

2.) cut the radish into flat, rectangular pieces; make 1 cup, slice the green onions diagonally (make 1/3 cup)

3.) make tadaegi seasoning by mixing the B ingredients to the thickness of cream. chopped green peppers will enhance the flavor.

4.) season beef stock with the tadaegi sauce. add the beef now, if you want to include them. add radish slices & bring to a boil. when the radish is cooked, add the fish. when the fish is cooked , add green onions & cover. remove from heat.

if you're using fresh fish, use thin slices of ginger to remove the fishy odor. the tadaegi sauce that's added in the beginning will make the stew spicier and more savory, but you will need to keep it at a hard boil for a while to prevent/eliminate the garlic odor.

[faeriebritches]

yummy!! I will post some recipies on here at some point.. just don't have time right now.. I am backed up in my photo editing and it's eating my free time. Keep 'em coming thought.. I will be keeping them to try here soon... this one sounds great.. I have had a cold for the last week and I think this is just what the doctor ordered!

[onyx]

hope you are feeling better & that you enjoyed this recipe!!