Ingredients with Measurements:
- 500g white fish fillet, sliced
- 200g bee hoon (rice vermicelli)
- 1 onion, sliced
- 2 cloves garlic, minced
- 1-inch ginger, sliced
- 1 red chili, sliced
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp sesame oil
- 6 cups water
- Salt and pepper to taste
- 2 stalks scallions, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Soak the bee hoon in cold water for 10 minutes until soft. Drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add onion, garlic, ginger, and chili. Saute for 2-3 minutes until fragrant.
3. Add gochujang, soy sauce, and fish sauce. Stir to combine.
4. Pour in water and bring to a boil.
5. Add fish slices and bee hoon. Cook for 5-7 minutes until the fish is cooked through and the bee hoon is tender.
6. Season with salt and pepper to taste.
7. Serve hot with scallions and lime wedges on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 5g
- Carbohydrates: 30g
- Protein: 20g
Substitutions for ingredients:
- White fish fillet can be substituted with any other type of fish.
- Gochujang can be substituted with any other chili paste.
- Bee hoon can be substituted with any other type of rice noodle.
Variations:
- Add vegetables such as bok choy or carrots for extra nutrition.
- Use chicken or beef instead of fish for a different flavor.
Tips and tricks:
- Soak the bee hoon in cold water to prevent it from becoming mushy.
- Use fresh fish for the best flavor.
- Adjust the amount of chili paste according to your preference for spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with scallions and lime wedges on top.
Garnishes:
- Scallions and lime wedges
Pairings:
- Serve with a side of kimchi for a traditional Korean meal.
Suggested side dishes:
- Kimchi
- Steamed rice
Troubleshooting advice:
- If the soup is too spicy, add more water to dilute the flavor.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Fish soup is a popular dish in Korean cuisine, often served with rice or noodles.
Flavor profiles:
- Spicy, savory, and slightly sour from the lime juice.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Korean