Korean Cod Fish Soup

1/2 lb. Daikon radish (white oriental turnip)
Sesame oil
1/4 tsp. crushed garlic
14 oz. cod fillets *
2 green onions (scallions)
1-1/2 tsp. salt
1/2 tsp. Sake (optional) **
1/4 tsp. soy sauce
Pepper
5 to 6 stalks watercress
Ground chile pepper (optional)

Directions:

Peel Daikon and cut into quarter rounds. In a medium saucepan, heat sesame oil and add Daikon and crushed garlic. Cook and stir 3-4 minutes. Add 4 cups of water and cook until Daikon is tender. Cut cod into bite-size pieces and add to pan. Heat just to boiling. Cut green onions into 2 inch slices and stir in. Season with salt, Sake, soy sauce and pepper. Tear watercress leaves and add to soup; remove from heat. Sprinkle with chile pepper, if desired.

Comments from Kathy Bolger :

* If using salt code, test for saltiness before seasoning.

** A Japanese rice wine.

This is a clear soup with a very clean taste to it.

User Reviews:

I add chopped jalapenos or serranos to spice this up. Slice the daikon thinly for faster cooking. Tofu and/or zucchini are also great. Serve with a steaming bowl of rice and some kimchee on the side.

submitted by jagill on December 06, 2004

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