1/2lbboneless thick-filleted white fish, such as pollack or cod
1/2lbshrimp
1 tbspSake
1 tspSesame Oil
1-2tbspKorean Chilli Powder
1tbspKorean Red chilli paste (Gochujang)
2cloves Garlic crushed
1cup Radish (daikon) cut into 1 in Cubes
10 g Dried Anchovies
4 cups Water
2 tbsp Miso Paste
2 tspSoy Sauce
1/4 blockFirm Tofu Cubed
1/2 cup Enoki Mushrooms
2cups Chopped Greens (watercress)
1 Thinly sliced Scallion for Garnish
Instructions
Cut fish into 2-inch strips diagonally across the grain. Place fish in a bowl with sake, sesame oil, chilli powder, gochujang paste, and garlic. Toss gently. Leave standing for about 30 minutes.In the meantime, bring 4 cups water to boil and add dried anchovies. Boil for 10 minutes, then discard anchovies. Add daikon, soy sauce, miso paste and tofu and simmer for 5 minutes until daikon is halfway cooked.Add fish, shrimp, and enoki and simmer for 3 to 5 minutes depending on size of shrimp. Add watercress and simmer for 1-minute longer until watercress is just cooked through. Garnish with green onion. Serve immediately.