Tige from the heads of halibut
189 30 минут 6 порции
For lovers of Korean cuisine. In Korean cooking there is a variety of dishes that are called Tige. Something like a thick soup or stew. This is usually meat or fish with vegetables. Tige can be the main dish on the table. It is possible to prepare any of the fish pieces or fillets. But I like most of the heads of halibut. Halibut fish delicacy, the bad fat. And in the head of halibut a lot of bones and hryaschikov, so that the broth turns out great! Soup I cook for a long time. It is light but filling. Especially good after the holidays. This time I added in the recipe of a cabbage.
Ingredients for Tige from the heads of halibut
- Halibut - 700 g
- Radish - 200 PCs
- Carrots - 1 piece
- Onion - 1 piece
- Green onions - 5 PCs
- Chili - 1 piece
- Cabbage - 300 g
- Garlic - 3 tooth.
- Soy sauce - 2 tbsp
- Pasta pepper - 1 tbsp
- Salt - to taste
- Water - 1.5 l
Step by step instruction of cooking Tige from the heads of halibut
Here are the products we need. You can cook without the Chinese cabbage, then reduce the amount of water and pepper.
The head of halibut thoroughly wash, remove the gills, chop into four pieces and put in saucepan.
Cut the radish and the carrot on the Korean grater or just cut small strips; onion cut into half rings, green pepper slices with a length of 1-2 cm put in the pan on top of the fish. Add kokudan.
Fill with water and bring to a boil over high heat. Lid close is not necessary. Then remove the foam and cook on low heat for five minutes.
Put chopped cabbage.
Pour soy sauce, put the chopped garlic and green onions, diagonally sliced pieces of five cm
Bring to a boil, korrektiruete salt and spiciness (I usually add more pepper paste), and fire remove.
Wait another five minutes and remove from heat.
Our delicious, flavorful and very satisfying meal is ready!
By the way, goes well with Russian pies!