Korean Spicy Fish Stew

Korean Spicy Fish Stew is a vibrant and comforting dish that balances heat and umami, featuring tender fish simmered in a rich, spicy broth. Perfect for a keto-friendly lunch, this stew is both satisfying and packed with flavor.

Ingredients

• White fish fillets (e.g., cod or halibut) - 300 grams
• Korean red pepper flakes (gochugaru) - 2 tablespoons
• Soy sauce (or tamari for gluten-free) - 2 tablespoons
• Fish sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, sliced
• Zucchini - 100 grams, sliced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Water - 500 milliliters
• Salt - to taste
• Black pepper - to taste

Steps

1. In a medium pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1-2 minutes.
2. Add the Korean red pepper flakes, soy sauce, and fish sauce to the pot, stirring well to combine.
3. Pour in the water and bring the mixture to a boil.
4. Once boiling, add the sliced zucchini and mushrooms, and reduce the heat to a simmer. Cook for about 5 minutes until the vegetables are tender.
5. Carefully add the fish fillets to the pot, and simmer for an additional 10 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Season the stew with salt and black pepper to taste, and stir in the sliced green onions just before serving.

Nutrition

• Calories: 320
• Protein: 40 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish, promoting heart health.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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