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Asian Spiced Fish Stew : This is Not Jjigae

by Spicie Foodie on March 20, 2013

Happy official start of spring 2013!

Asian Spiced Fish Stew : This is Not Jjigae |Recipe by Spicie Foodie | #fish #lentrecipes #onepotmeals

Do you ever crave something for dinner and when you go to gather the ingredients realize that your craving won’t be satisfied that night? That happened to me the days I made this meal, but in the end things worked out because this stew was fantastic!

I was really craving Korean Jjigae stew but of course had none of the ingredients to make it. So instead this is what we had for dinner, a mildly spicy fish stew with plenty of vegetables, a nice color and a sprinkling of Asian seasonings. If you know Jjigae then you know this is nothing like it. But like I said things worked out because the taste was reminiscent of Asian fish soups. Also it was a hearty meal without leaving us feeling overstuffed.

Asian Spiced Fish Stew : This is Not Jjigae |Recipe by Spicie Foodie | #fish #lentrecipes #onepotmeals

Now that spring is here this kind of stew is what I crave. I can eat stews and soups year round but in warmer weather I tend to prefer seafood or vegetable based ones. Plus since there are more sunnier and warmer days I want to be outside as much as possible and spend less time worrying about cooking. This stew is a one pot dish with minimal effort and cleanup but without sacrificing health and flavours.

Asian Spiced Fish Stew : This is Not Jjigae |Recipe by Spicie Foodie | #fish #lentrecipes #onepotmeals

And here’s how you too can enjoy a healthy, easy, dinner.

4.9 from 8 reviews

Asian Spiced Fish Stew
 
Prep time
Cook time
Total time
 
A mild spicy fish stew with flavors of Asian cuisine. This is a healthy, fast and easy one pot meal. Great for lent!
Author:
Recipe type: Stew, soup, fish, fusion
Cuisine: Fusion, International, Asian
Serves: 2-3
Ingredients
  • 2 whole trouts*
  • 1-2 dried or fresh red chiles, optional and adjust to taste
  • ½ small head napa cabbage, chopped into even sized pieces
  • 1 small zucchini, evenly sliced lengthwise
  • 1 red bell pepper, thinly sliced
  • 100 gm mushrooms, sliced
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tbsp finely chopped ginger
  • dried wakame or seaweed, soaked and drained and amounts to taste
  • 2 packet Japanese fish bonito dashi
  • 1 tbsp miso paste
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp paprika, for extra color and optional
  • 1 tbsp. vegetable oil
  • 2 green onion, sliced into 4 parts, for garnish
To Serve:
  • steamed Jasmine or Basmati rice
Instructions
  1. Clean trout and cut heads off, then cut each trout in half leaving you with 4 pieces. Next in a large pot fry onion until soft then add garlic and ginger and cook for 2 minutes. Next add all remaining ingredients except the trout and zucchini. Bring to a gentle boil then add the trout and zucchini, cover and simmer for 45 minutes or until the trout has cooked through. Taste and adjust seasoning if needed.
  2. Garnish with sliced green onions and serve with steamed white rice.
Notes
*You can use any firm white fish of choice. Whole fish with bones and skin left on will help give a deeper flavour to the stew. Fillets may be used but will not yield the same results.

 

 

Asian Spiced Fish Stew : This is Not Jjigae |Recipe by Spicie Foodie | #fish #lentrecipes #onepotmeals

You can taste the trout, vegetables, and spices in each spoonful. Pair it with steamed Jasmin, or basmati, rice for a light meal that really satisfies. And if winter is still lingering around your area then this will surely help you liven things up while you wait for the weather to catch up with the new season. Enjoy!

Asian Spiced Fish Stew : This is Not Jjigae |Recipe by Spicie Foodie | #fish #lentrecipes #onepotmeals

 

Check out these great soup recipes from my foodie friend Julie of Gourmet Getaways. They are all light and perfect soups for spring and summer seasons.

Soup Recipes by Gourmet Getaways | #miso #lentrecipes #pumpkin #minestronesoup

(L-to-R: Minestrone Soup, Salmon Miso Soup, Thai Pumpkin Soup, Pesto Pea Soup)

 

Have a great first day of spring!!

 

Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie

 

in Asian,Fish/Seafood,Fusion,Soups/Stews

{ 64 comments… read them below or add one }

1 Rosa March 20, 2013 at 4:23 PM

Fragrant, tasty and beautiful!

Cheers,

Rosa

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2 Spicie Foodie March 25, 2013 at 8:52 PM

Thanks Rosa!

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3 Nami | Just One Cookbook March 20, 2013 at 5:51 PM

Very, VERY impressive fish stew, Nancy! The steam coming off from the stew. WOW… that’s my dream shot right there. I tried many times but I failed big time (several times!). My mouth waters as I scrolled down to read. Love the dashi and miso in here, of course. :D Made me smile!

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4 Spicie Foodie March 25, 2013 at 8:52 PM

Thank you Nami! Steam photos are so difficult for me to capture, and I consider myself lucky when I do. Hopefully I can master it so I can do a tutorial.

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5 Laura (Tutti Dolci) March 20, 2013 at 7:32 PM

Beautiful presentation, Nancy! I love these flavors!

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6 Spicie Foodie March 25, 2013 at 9:03 PM

Thank you Laura!

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7 wok with ray March 20, 2013 at 8:09 PM

This is so beautiful! You captured the vivid colors of the dish. Wow! :)

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8 Spicie Foodie March 25, 2013 at 9:03 PM

Thank you Ray!

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9 GourmetGetaways March 20, 2013 at 8:18 PM

What a gorgeous and nourishing soup! It is just packed with goodness! I can imagine all the delicious flavours. Thank you so much for sharing my soups in your story xx

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10 Spicie Foodie March 25, 2013 at 9:03 PM

It really worked out well, thank you Julie! xx

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11 Karen (Back Road Journal) March 20, 2013 at 8:20 PM

Your photos alone brightened and warmed my day. Even though it is the first day of spring here in New England, our ground has an additional foot of snow from yesterday.

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12 Spicie Foodie March 25, 2013 at 9:04 PM

Thank you so much Karen! I hope spring weather arrives soon for us all.

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13 Suzanne Perazzini March 20, 2013 at 11:03 PM

I love one-pot dishes and used to be the queen of them. Life is a little more complicated now but this looks like it would be perfect. The only thing is that I don’t think we can get trout here. It is protected.

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14 Spicie Foodie March 25, 2013 at 9:18 PM

Sorry to hear that, but I’m sure you’ll make some great new one-pot dishes that fit your new dietary guidelines. I did hear trout isn’t common or found there — substitute with something else.:)

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15 Joan Nova March 20, 2013 at 11:27 PM

Gorgeous photo, tasty dish! It’s all here.

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16 Spicie Foodie March 25, 2013 at 9:18 PM

Thank you Joan!

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17 john@kitchenriffs March 20, 2013 at 11:28 PM

Great food styling – I love the trout tail! I can eat hearty soups and stews any season, too, but I agree with you that when the weather turns warmer I crave veggies and seafood more than I do meat. Really nice soup – thanks for this.

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18 Spicie Foodie March 25, 2013 at 9:19 PM

Thank you John! Glad you liked the tail sticking out:)

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19 Liz March 20, 2013 at 11:36 PM

I’ve never heard of jjigae, but with this soup as a substitute, I’m not sure I need to know what it tastes like. Such a beautiful, flavorful soup…as well as evocative photos!

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20 Spicie Foodie March 25, 2013 at 9:19 PM

If you ever have the opportunity to try jjigae you should Lizzy. Thank you:)

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21 Sue | My Korean Kitchen March 21, 2013 at 12:16 AM

I was going to say ‘it looks like a nice fish jjigae’. :) It looks very flavourful! Nice capturing that evaporating steam! I don’t often get such a good shut while the food is still warm. Hehe ..

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22 Spicie Foodie March 25, 2013 at 9:20 PM

Hehe, I wish it really was but it’s only an imitation. Steam capture is difficult, I’m still working on getting it down. Thank you Sue:)

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23 yummychunklet March 21, 2013 at 3:18 AM

What a tasty looking fish stew!

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24 Spicie Foodie March 25, 2013 at 9:21 PM

Thank you Ms. yummychincklet:)

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25 Eha March 21, 2013 at 3:53 AM

What a delightful offering – as I have mentioned before, the actual season served seems to have very little to do with what I choose. Think this a lovely recipe and shall mark it accordingly, but ‘trout’ is not such a common fish Down Under and is priecd accordingly, so, perchance something just a tad more different :) !

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26 Spicie Foodie March 25, 2013 at 8:53 PM

Hi Eha,

That’s too bad about the trout, but you can substitute as you like. Thanks!

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27 Kiran @ KiranTarun.com March 21, 2013 at 6:25 AM

Happy Spring!! I love when inspirations turns delicious at the end of the day :)

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28 Spicie Foodie March 25, 2013 at 8:53 PM

Happy spring to you Kiran! Me too:)

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29 Angie@Angie's Recipes March 21, 2013 at 4:29 PM

Very flavoursome and tasty!

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30 Spicie Foodie March 25, 2013 at 8:54 PM

Thank you Angie!

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31 Shumaila March 21, 2013 at 5:16 PM

Beautifully captured! The first shot with the colors, the steam is brilliant!

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32 Spicie Foodie March 25, 2013 at 8:54 PM

Thank you Shumaila!

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33 Kristi @ My San Francisco Kitchen March 21, 2013 at 6:26 PM

You are so talented, this looks incredible! Can you come make this for us for dinner one night?? :)

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34 Spicie Foodie March 25, 2013 at 8:54 PM

Any time Kristi:) Thank you!

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35 Manju March 21, 2013 at 8:16 PM

How beautiful that stew looks, and that fish tail is almost teasing me ;-)

Love your pictures…its better than real, honestly! Looks like evryones in the mood to enjoy stews or soups, even I posted a soup just this week…thanks a bunch for sharing your comments on that :-)

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36 Spicie Foodie March 25, 2013 at 8:55 PM

Hi Manju,

Thank you so much! It is this crazy weather that leaves us craving soup:)

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37 Evelyne@cheapethniceatz March 21, 2013 at 10:19 PM

Gorgeous and delicious soup. I enjoy a nice fish stew as well and it does call for warmer days….soon here I hope.

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38 Spicie Foodie March 25, 2013 at 8:55 PM

Thank you Evelyne! I think we are all ready for winter to go away.

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39 Jill @ MadAboutMacarons March 21, 2013 at 10:38 PM

Wow, Nancy! What a festive way to celebrate spring. Gorgeous colours, amazing photos and ingredients to make the toes curl. Bring on Spring and fast!

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40 Spicie Foodie March 25, 2013 at 8:56 PM

Thank you so much Jill, and yes please do! :)

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41 Marta @ What should I eat for breakfast today March 22, 2013 at 2:45 AM

I happens and usually it’s very painful… You’re so lucky that you could make this amazing stew instead.

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42 Spicie Foodie March 25, 2013 at 8:56 PM

Lucky indeed Marta, scary to think what might have been if was unlucky. Lol:)

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43 mjskit March 22, 2013 at 3:35 AM

I have to admit that I don’t make near enough fish stews, soups, or fish dishes. The only time I can get trout is when Bobby goes trout fishing and unfortunately, that’s not near enough. This is such a great looking stew! I love all of the flavors, and you’re right – it’s lighter than normal stews making it perfect for spring!

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44 Spicie Foodie March 25, 2013 at 8:57 PM

That’s too bad MJ! I love trout and it is about the only fresh fish available here. Thank you so much!

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45 anna March 22, 2013 at 5:29 AM

ha! that tail sticking out is gorgeous! i have tried to re create jigae many times, and never had success. :(

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46 Spicie Foodie March 25, 2013 at 8:58 PM

Hehe, you like?:) One of these days Anna so don’t give up.

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47 Julia {The Roasted Root} March 22, 2013 at 3:54 PM

Happy spring, yippeeee! I’m ready for bloomin’ flowers and blue skies! Your Asian Spiced Fish Stew looks so unique and adventurous! I love your fun take on food!

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48 Spicie Foodie March 25, 2013 at 8:58 PM

Aren’t we all:) Thank you Julia

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49 Shut Up & Cook | The Attainable Gourmet March 23, 2013 at 2:11 AM

This looks exquisite! What great flavors. I bet coconut rice would be a great addition. YUM!

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50 Spicie Foodie March 25, 2013 at 8:58 PM

Oh yes that is a wonderful idea. You know I’ll have to make this again soon with a side of coconut rice. Thank you!

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51 Betty March 23, 2013 at 4:24 AM

Happy spring to you too! The soup is fabulous, with all of its beautiful colors and flavors. :)

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52 Spicie Foodie March 25, 2013 at 8:59 PM

Thank you Betty!

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53 Ramona March 23, 2013 at 2:36 PM

What a beautiful fish stew. :)

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54 Spicie Foodie March 25, 2013 at 8:59 PM

Thank you Ramona.

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55 Sandra March 24, 2013 at 2:17 PM

This is one gorgeous dish!!!

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56 Spicie Foodie March 25, 2013 at 8:59 PM

Thanks Sandra!

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57 Victoria of Flavors of the Sun March 24, 2013 at 5:47 PM

This looks oddly light and fresh–I suppose it is all those wonderful clean flavors. The soups from your friend also look great.

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58 Spicie Foodie March 25, 2013 at 9:00 PM

It really is very light, so it makes it perfect for warmer weather — that is if it ever gets here. Thanks Victoria.

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59 Bam's Kitchen March 25, 2013 at 12:19 AM

Your photos say it all. Miso, dashi and ginger and many other healthy ingredients makes this fish stew a delight spring dish. Love that photo with the steam coming off of it, gorgeous and delicious. Take care, BAM

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60 Spicie Foodie March 25, 2013 at 9:00 PM

Thank you so much Bam!

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61 Heide M. March 25, 2013 at 2:12 AM

Sounds healthy.

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62 Spicie Foodie March 25, 2013 at 9:00 PM

I think it is;)

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63 Heather @girlichef March 25, 2013 at 11:38 PM

I have never had Jjigae, but I would ADORE a bowl of this soup – it’s GORGEOUS! Trout is one of my favorite fish – and that bowl is just chock-ful. Yum! (and yes, I have nights like that all the time…I’m out of just enough ingredients that I can’t make exactly what I’m craving…drives me nuts!)

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64 Spicie Foodie March 25, 2013 at 11:42 PM

I think you would also love jjigae. Glad to hear I’m not the only unprepared one, hehe:) Thank you Heather!

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