Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, spicy fish head stew. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Spicy Fish head stew is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Spicy Fish head stew is something which I have loved my whole life.
If you love seafood and spicy stews, I'm sure you'll absolutely love this one, called maeuntang in Korean and spicy fish stew (or soup) in English. Make sure it isn't smelly at all and has red gills on the inside. You may have to open the fish head a bit to check the color of the gills.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook spicy fish head stew using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Spicy Fish head stew:
- Make ready 2 fish heads
- Prepare 4 tomatoes
- Prepare 1 green capsicum
- Prepare 2 chilies
- Get 1 onion
- Make ready cooking oil
- Prepare 1 tsp royco powder
- Prepare salt
It is fish-based and made with the juice of the tamarind plant and plenty of ground chillies. It's Catfish Head Stew: Catfish heads swimming in a rich Creole red gravy. (All photos credit: George Graham). Chunky chicken stew: Cook the garlic, cumin and paprika as before. One of the classic Korean stew dishes is this spicy fish stew, called maeuntang (매운탕).
Instructions to make Spicy Fish head stew:
- Dice the vegetables. place the onions in a sufuria and add cooking oil.
- Add the tomatoes and cover. Crash the tomatoes completely, add your green capsicum
- Add water mixed with royco into the sufuria.
- Add salt and cover for the broth to boil then add the fish. let simmer until the liquid reduces by half
- Turn off heat, an let rest for 3 minutes before serving.
In Korea, maeuntang is made with all sorts of fish, including freshwater We normally use a whole fish cut up for this dish, including the head and bones. You can ask the fishmonger to clean and cut it for you. The classic Korean fish stew is traditionally known as maeun-tang, which means "spicy" and "soup" or "stew" in the Korean language. Try to go to a fishmonger so you can have the fish head for the broth, even if you have it cleaned and filleted for you. Place the picked-over fish head and rack in a stockpot, then add the water.
So that’s going to wrap it up for this exceptional food spicy fish head stew recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
