This. It’s good. It’s also relatively quick and easy. You should make it. Here’s how:
- 1 lb. monkfish, cleaned and cut into ½” chunks
- 1 tbsp. sesame oil
- ½ cup yellow onions, chopped
- 1 tbsp ginger, chopped fine
- 1 tbsp. garlic, chopped fine
- ¼ cup gochujang
- 4 cups dashi broth or fish stock
- 1 cup kimchi, rough chopped
- 2 cups napa or savoy cabbage, rough chopped
- 1 cup extra firm tofu, cut in cubes
- 1 cup zucchini, cut in ¼” half moons
- 1 tsp. soy sauce or coconut aminos (optional, can totally be left out)
- 1 tsp. fish sauce
- ½ cup scallions, sliced fine
1. Heat a heavy deep pan with a tight fitting lid over medium heat. Add the sesame oil, onion, garlic and ginger. Cook until fragrent, about 2 minutes.
2. Add the dashi or fish stock, gochujang and kimchi. Cover to bring to a simmer. Add the cabbage, tofu and monkfish. Cover and simmer for about 5 minutes.
3. Add the zucchini, soy sauce and fish sauce. Cover and simmer for one minute, then turn the heat off and allow the pan to rest for two minutes. Add the scallions to the pot and serve with rice on the side.
ps. depending on your kimchi (and fish sauce and stock) this is completely Whole30 friendly.