From preston_pittman@hotmail.com Thu Mar 24 12:31:06 2005 Date: Sun, 20 Mar 2005 13:43:06 +0000 (UTC) From: Preston Pittman Newsgroups: rec.food.recipes Subject: Korean Fish Soup (2) Collection Followup-To: rec.food.cooking, rec.food.recipes Saeng Sun Jigae Daegoo Jiri Saeng Sun Jigae (Korean Hot Fish Soup) 1/2-3/4 lb whole fish (like a snapper, croaker, porgy or such) cleaned but with the head on 1/2 cup of zucchini cut into 1/2 moon slices 4 green onions cut 2" long about 1 tsp Korean red pepper flakes (to taste-get the dark red if you can) about 1/2 tsp salt 2 cloves of garlic mashed into a paste 1 sliced medium onion 1 cup anchovy water (follows) Put all ingredients into a pot, cover and boil medium heat about 15-20 min serve with bowls of rice Anchovy water: about 4 large (3 in.) dried anchovies or small handful of the little ones ( 1 in. and less) (from Asian markets) about 2-3 cups water Put anchovies and water in a bowl cover and let sit about 6-8 hours strain out liquid Daegoo Jiri (Korean cod in broth) 5-6 cups of water 4 thin slices fresh ginger about 1/4 lb Korean radish cut into 1" cubes 4 green onions (whites and greens) cut about 2" long about 1/8 tsp white pepper about 2 lbs fresh cod cut into serving pieces about 1 tsp salt watercress for garnish Bring water to boil and add cod, salt, radish, and ginger. Cook over medium heat about 10 min so that the cod is cooked but still firm. Stir in green onion and pepper. Serve with bowls of rice and garnish soup with the watercress. -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/