Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, spicy fish head stew. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Spicy Fish head stew is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Spicy Fish head stew is something that I’ve loved my whole life. They’re nice and they look fantastic.
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 prepare a few components. You can have 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:
- Prepare 2 fish heads
- Take 4 tomatoes
- Take 1 green capsicum
- Take 2 chilies
- Make ready 1 onion
- Prepare cooking oil
- Get 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).
Steps 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 with this exceptional food spicy fish head stew recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
