Like a hug for your insides
02/29/20MelissaberylDriving home, wife called “get fish”. Nearest fresh fish was at HMart. Googled bon app fish and found Christina’s excellent recipe. Got a fileted black bass and kept the head and bones for the broth. Doubled the water in the broth. Recipe was more Japan than Korea. Used oyster, shimeji and maitake mushrooms. Took about 45 minutes to make a nice black bass nabe. Wife loved it.Anonymous -- I tried this with talipia last night and it was very good.
An elegant, simple and healthy weeknight additional.I made this the first time exactly as written ; it was fine, but bland. The second time I made the following changes: 1) dashi stock in place of the water 2) ~1 1/4 tbs soy and 3/4 tbs fish sauce in place of the 2 tbs soy 3) chopped ginger instead of matchsticks. 4) added some roasted garlic heads and chili oil. I can't stress how much better it was.
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