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Recipe from: Preston Pittman
½ to ¾ pound whole fish like a snapper, croaker, or porgy, cleaned but with the head on
½ cup of zucchini cut into ½ moon slices
4 green onions cut 2 inch long
about 1 teaspoon Korean red pepper flakes, to taste-get the dark red if you can
about ½ teaspoon salt
2 cloves of garlic mashed into a paste
1 sliced medium onion
1 cup anchovy water
Put all ingredients into a pot, cover and boil medium heat about 15 to 20 minutes serve with bowls of rice.
about 4 large (3 inch) dried anchovies or small handful of the little ones (1 inch or less) from Asian markets
about 2 to 3 cups water
Put anchovies and water in a bowl cover and let sit about 6 to 8 hours strain out liquid.