Servings: 3 servings
Calories: 252kcal
Ingredients
- 1 pound hairtail fish (galchi) cut into 3-inch pieces
- 8 ounces daikon cut into 1/2-inch slices
- 1/2 small onion sliced
- 1 1/2 cups anchovy-kelp broth
- 1 green chili sliced
- 2 scallions cut into 2-inch pieces
- Sauce: 2 tablespoons gochugaru, 2 tablespoons soy sauce, 1 tablespoon allulose, 4 cloves garlic minced, 1 teaspoon grated ginger
Instructions
- Scrape the fish skin gently with the back of a knife to remove loose silver scales, rinse, and pat dry.
- Mix the sauce ingredients in a small bowl.
- Lay the daikon slices in the bottom of a wide, shallow pot. Add the broth, bring to a boil, and simmer for 8 minutes until the daikon starts to soften.
- Arrange the fish on top of the daikon, scatter the onion around it, and spoon the sauce over the fish.
- Cover and simmer for 12 to 15 minutes, spooning the sauce over the fish every few minutes, until the fish is cooked and the sauce has thickened. Add the chili and scallions for the last 2 minutes.
Notes
Avoid stirring once the fish is in, because it breaks apart easily. Spooning the sauce over the top is all it needs. The daikon absorbs the sauce and is many people's favorite part.
Chef's Tip: Hairtail has a row of fine bones along each side. Run a fork down the middle of each piece at the table and the flesh lifts right off.
Keto Swap: Potato is a common addition, but daikon gives the same comforting texture with far fewer carbs. Allulose replaces the usual sugar.
Success Tip: Use mackerel or thick cod fillets if hairtail is not available; reduce the cooking time to 8 to 10 minutes for cod.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 252kcal | Protein: 30g | Fat: 10g | Fiber: 3.2g
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