Kimchi Fish Stew


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


This delicious bowl of warming comfort food cooks in less than a half hour so it’s perfect for a busy weeknight. Use any firm white fish you can catch or buy. 


1/4 pound
pork belly (salt pork, diced)
1 1/2 pound
fish (firm white fish, cut into a few pieces )
2 cups
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
scallion (white and tender green parts, chopped)
rice, white (hot, cooked)
sriracha (to serve)


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, sherry vinegar, 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.