This method can literally apply to fix all pan sized fish. No fail option.
- 1 lb whole fish(e.g. progie, bass, snapper, Flounder and etc)
- 2 cup mung sprouts
- 1/2 pack firm tofu
- 1 bundle mung glass noodle
- 1 medium onion
- 1 cup leek
- 2 green onions
- 2 Tsp korean hot pepper flakes
- 2 Tsp soy sauce
- 2 Tsp honey or brown rice syrup or sugar
- 1 Tsp gochujang
- 1 Tsp garlic paste
- 1 tsp ginger paste
- 1 Tsp white toasted sesame seeds
- 1 Tsp rice flour + 1/4 cup water to make starchy water
Flaky fish such as flounder, porgie, bass, red snapper (yellow tails) or mullet are great good choice for this recipe. Fresh mackerel is also very good but salmon or tuna are not good here. Boil the cleaned fish covered by water for 5 minutes.
While the fish is boiling, make the paste by mixing hot pepper flakes with soy sauce, garlic ginger paste, gochujang, honey and starchy water. Set aside.
Discard half of the cooking water (fish stock can be used for other dishes). Add the bean sprouts, cubed firm tofu, sliced onion and mung bean glass noodle. Stir in half amount of the sauce. Bring it to a boil and reduce to simmer and cook for 10~ 15 minutes. Make sure the simmering the liquid is not too much or too little (soak up by the glass noodle). Adjust seasoning with the remainder paste. Top with green onion and toasted sesame seeds. Serve with bread or rice.
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