Kimchi Fish Stew

Summary

Yield
Servings
SourceRecipe adapted from: The Pickled Pantry, Andrea Chesman
Prep time
Cooking time
Total time

Description

A delicious bowl of wintertime comfort, which cooks in less than a half hour.  Use any firm white fish you can catch or buy. 

Ingredients

1/4 pound
pork belly (salt pork, diced)
1 1/2 pound
fish (firm white fish, cut into a few pieces )
2 cups
kimchi
1 cup
stock, chicken
2 tablespoons
sherry, dry (Chinese rice wine)
1 tablespoon
soy sauce (to taste)
8 ounces
tofu, firm (cubed)
2 cups
bean sprouts
4  
scallion (white and tender green parts, chopped)
   
rice, white (hot, cooked)
   
sriracha (to serve)

Instructions

Brown the pork in a large saucepan over medium heat until the pork renders its fat and becomes crisp, about 8 minutes.  Remove the pork with a slotted spoon and set aside on paper towels to drain.

Add the fish to the saucepan and sauté for 2 minutes, until all the pieces are coated in the fat. Add the kimchi, broth, rice wine, and soy sauce and simmer for 10 minutes, until the fish is cooked and the kimchi is heated through.  Stir in the bean sprouts and scallions and cook until the bean sprouts wilt, 1 to 2 minutes.

Serve hot over rice, passing the hot sauce at the table.