Spicy Seafood Stew – Korean Style

  • Spicy Seafood Stew – Korean Style
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Rated 5 out of 5 based on 1 votes

Ingredients

  • 1 x boneless fish fillet - sliced to matchbox size
  • 8 x calamari rings
  • 1 handful large prawns, peeled
  • 1 x carrot, sliced
  • 1 x onion, roughly diced
  • 2 handfuls soy bean sprouts
  • 2 Tbls cooking oil
  • 1 tspn salt
  • 2 Tbls korean chilli paste
  • 1 x ginger, thumb size
  • 1 x star anise
  • 1.5 cups water
  • 3 cloves garlic, roughly chopped
  • 1 x long green chilli, sliced
  • 1 pinch coriander, chopped

Method

1 – Heat the wok or deep sauce pan with Oil until hot, throw in onion and carrot to stir fry until fragrant;
2 – Pour in the water, add ginger, star anise, soybean sprouts, korean chilli paste and bring to boil. Reduce the heat to simmer until the chilli paste complete resolved;
3 – Gently stir in all seafood until all seafood are under the stock. Cover the sauce pan for 5-8 min until fish fillet are cooked;
4 – mix in coriandar, garlic and chilli and continue cooking for 1 minute. Serve in a soup bow with steamed rice.

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