Hot & spicy fish soup

Name: Hot & spicy fish soup
Yield: Serves 3–4
Cuisine: Korean
Ingredients: 90 g/3½ oz watercress or rocket (arugula); salt and ground black pepper; 1 cod, filleted and skinned, head separate; ½ onion, chopped; 225 g/8 oz Chinese white radish, peeled; 22.5 ml/4½ tsp Korean chilli powder; 2 garlic cloves, crushed; 2 spring onions (scallions), roughly sliced; 5 ml/1 tsp gochujang chilli paste; 1 block firm tofu, cubed

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

This soup is a firm favourite to accompany a glass of soju, and has a delicious spicy kick. Halibut or sea bass work as well as cod. The white fish flakes have the bite of red chilli, and the watercress and spring onions add a refreshing zesty quality.

Ingredients

1 cod, filleted and skinned, head separate
225 g/8 oz Chinese white radish, peeled

Asia
Korea
Pescatarian
Spicy
Spring
Soup
Street Food
Gluten-free

Method

Slice the cod fillets into three or four large pieces and set the head aside. Cut the white radish into 2 cm/¾ in cubes.
Bring 750

Ingredients

Method

Photos