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1 pound monkfish, cut into 2-inch squares
10 small sea squirts
3/4 pound soybean sprouts, with beans
removed
1/4 zucchini, halved lengthwise, then cut
crosswise into thin slices
1/2 large onion, sliced lengthwise
5 scallions, roots trimmed and cut into
3-inch pieces
1/2 ounce watercress, cut into 3-inch pieces
3 cups water
1 tbsp sesame seeds, toasted
Sauce -
3 tbsp red pepper powder
2 tbsp granulated sugar
3 tbsp Asian sesame oil
3 tbsp soy sauce
2 tbsp minced garlic |
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Method :
In a bowl, combine all the ingredients in
the sauce, mix well and set aside. In a large saucepan, add water,
monkfish, and small sea squirts, and boil over high heat with the lid
close. Once steam starts to come out, continue to boil for about 5
minutes. Open the lid and add soybean sprouts, zucchini, onion, scallions,
watercress, and sauce. Continue to boil another 2 minutes over high heat
and gently stir. Transfer to a serving plate and sprinkle the sesame seeds
on top.
Serves 2
A
popular spicy fish dish originating in a southeastern town called Ma-san,
this is a relatively new dish created in the 1960's. Currently, Agwijjim
is sold at many specialty restaurants throughout South Korean. This is a
wonderful recipe, but beginners may find it too spicy. To be safe, you may
want to start by using half the suggested amount of sauce and increasing
to taste.
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