This recipe is great for when you're craving an Asian stew (like a jjigae) but you don't have the necessary ingredients on hand. Perfect for warming up and enjoying that trout flavor.
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
steamed Jasmine or Basmati rice
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.
Garnish with sliced green onions and serve with steamed white rice.
*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.