This Korean Cod Stew is perfect for anyone who is struggling to eat better. It is so flavoursome and delicious that you would never realise how low calorie it is. Whenever you want to shed a few it’s always a good idea to focus on the flavours of South East Asia as they use ingredients that are naturally low in fat and still bursting with taste. I would include Korean food in that too. I’ve been making a lot of Korean food lately and I absolutely love it! I haven’t been brave enough to attempt Kimchi yet but I find that gochujang is often at the heart of dishes. This is a Korean chilli paste that tastes incredible. There is so much more to it than just heat as it is also made from fermented soybean. I cannot get enough of the stuff but it is hard enough to come by so if you cannot find it then have a look online. It’s worth the delivery charge!
- 3 potatoes, chopped
- 2 carrots, chopped
- 2 onions, chopped into wedges
- 8 cloves of garlic, finely sliced
- 4 cm piece of ginger, grated
- 2 birds eye chillies. chopped
- 3 spring onions, sliced
- 750 ml water
- 2 tbsp honey
- 3 tbsp Korean chilli paste (gochujang)
- 1 tsp shrimp paste
- 2 tbsp dark soy sauce
- 2 tbsp sesame seeds
- 4 cod fillets
- To make the broth mix together the water with the garlic, ginger, chillies, the white parts of the spring onions, honey, chilli paste, shrimp paste and soy sauce.
- Add the vegetables to a large pot and pour over the broth. Turn the heat up to high and bring to the boil. Turn the heat down to low, clamp the lid on and allow to simmer for 20 minutes.
- Remove the lid, add the cod fillets and bring to the boil again, clamp the lid on and allow to boil for another 7 minutes.
- In the meantime, toast the sesame seeds in a dry frying pan for a couple of minutes on a high heat until they start to colour and become aromatic.
- Once the cod has had its 7 minutes, serve up and scatter the toasted sesame seeds over each bowl as well as the green parts of the spring onions.