Korean Cod Fish Soup
by Kathy Bolger
Servings: 4 servings
INGREDIENTS
1/2 pound Daikon radish (white oriental turnip)
Sesame oil
1/4t crushed garlic
14oz cod fillets (see note)
2 green onions (scallions)
1 1/2t salt
1/2t Sake (Japanese rice wine - optional)
1/4t soy sauce
Pepper
5-6 stalks watercress
Ground chile pepper (optional)
INSTRUCTIONS
Peel Daikon and cut into quarter rounds. In a medium saucepan, heat sesame oil and add Daikon and crushed garlic. Cook and stir 3-4 minutes. Add 4 cups of water and cook until Daikon is tender. Cut cod into bite-size pieces and add to pan. Heat just to boiling. Cut green onions into 2 inch slices and stir in. Season with salt, Sake, soy sauce and pepper. Tear watercress leaves and add to soup; remove from heat. Sprinkle with chile pepper, if desired.
CHEF COMMENTS
* If using salt code, test for saltiness before seasoning.<br />
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** A Japanese rice wine.<br />
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This is a clear soup with a very clean taste to it.
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1 Recipe Reviews
jagill
reviewed Korean Cod Fish Soup
I add chopped jalapenos or serranos to spice this up. Slice the daikon thinly for faster cooking. Tofu and/or zucchini are also great. Serve with a steaming bowl of rice and some kimchee on the side.
