Spicy Fish Stew with Hubei Flavors

Ingredients

While the original Korean Maeuntang is typically made with gochujang (Korean chili paste) and gochugaru (Korean chili flakes), this adapted Hubei version incorporates Hubei-specific spices and flavors. The use of Sichuan peppercorns and star anise adds a distinct numbing and aromatic quality to the stew, which is characteristic of Hubei cuisine. Additionally, the choice of fish may vary, with local freshwater fish being commonly used in Hubei. We alse have the original recipe for Maeuntang, so you can check it out.

• 500g (1.1 lb) freshwater fish fillets, such as carp or catfish 500g (1.1 lb) freshwater fish fillets, such as carp or catfish
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 dried chili peppers, chopped 2 dried chili peppers, chopped
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 star anise 2 star anise
• 1 onion, sliced 1 onion, sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 zucchini, sliced 1 zucchini, sliced
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice wine 1 tablespoon rice wine
• 1 tablespoon sugar 1 tablespoon sugar
• Salt, to taste Salt, to taste
• Fresh cilantro and green onions, for garnish Fresh cilantro and green onions, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the minced garlic, grated ginger, chopped chili peppers, Sichuan peppercorns, and star anise. Sauté for 2-3 minutes until fragrant.
2. 2.
   Add the sliced onion, julienned carrot, and sliced zucchini to the pot. Cook for another 3-4 minutes until the vegetables start to soften.
3. 3.
   Pour in the fish or vegetable broth, soy sauce, rice wine, and sugar. Stir well to combine.
4. 4.
   Gently place the fish fillets into the pot, ensuring they are fully submerged in the broth. Simmer for 10-12 minutes until the fish is cooked through and flakes easily.
5. 5.
   Season with salt to taste. Remove the star anise from the pot.
6. 6.
   Ladle the Spicy Fish Stew into bowls and garnish with fresh cilantro and green onions.
7. 7.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any unpleasant odor. If freshwater fish is not available, you can use other white fish varieties like cod or tilapia as a substitute.

Tips & Tricks

• Adjust the spiciness of the stew by adding more or fewer chili peppers according to your preference.
• For an extra kick, you can add a small amount of Hubei-style chili oil to the stew.
• Serve the Spicy Fish Stew with a side of steamed rice to balance the flavors and make it a complete meal.
• If you prefer a thicker broth, you can dissolve 1 tablespoon of cornstarch in water and add it to the stew during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 2 days. The flavors will further develop, making it even more delicious the next day.

Serving advice

Serve the Spicy Fish Stew hot in individual bowls. Accompany it with steamed rice and garnish with fresh cilantro and green onions for added freshness and aroma.

Presentation advice

To enhance the presentation, arrange the fish fillets on top of the stew and sprinkle some additional chopped chili peppers and green onions on the surface. This will create an enticing visual appeal.