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Asian Spiced Fish Stew : This is Not Jjigae

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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
 
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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
  • water, enough to cover ingredients
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.
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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

 

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Comments

  2. 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!

    • 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.

  5. 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

  7. 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.

    • 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.:)

  9. 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.

  10. 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!

  11. 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 ..

    • 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:)

  13. 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 :) !

  18. 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 :-)

  22. 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!

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

  30. 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

  32. 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!)

    • Hi Myla!

      Good catch, thank you. I’ve just added the water to the ingredients lists, and yes you add water to the pot before boiling. You want enough water to cover the rest of the ingredients. Thanks & enjoy!

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