Details
Serves: 4
Method
- Place the fish stock onto a large soup pot & place on the heat. Add kochujang, kochukaru and soy sauce. Bring to a boil.
- Add radish, squash, garlic, chillies & mushrooms, keep cooking on a medium heat for 3-4 minutes.
- Add Salmon and Mussels. Heat until fish is completely cooked and add salt to taste.
- Add green onions and parsley. Cook for another 1-2 minute and add crown daisy.
- Serve hot with white rice.
Chefs Notes:
Haemultang or spicy seafood stew is one of Korea's most famous traditional foods.The most important characteristic of good Haemultang is its fresh ingredients. The soup can contains various vegetables such as peppers, mushrooms, onions, bean sprouts, dropwort, leaks, crown daisies and much more, supplementing to its spicy, refreshing deep taste. Its combination gives it a rich flavor and an amazing taste that's also excellent for your health. It's definitely known as one of the best savory dish that will surprise your taste buds and make you sweat throughout the entire meal.This recipe combines 2 of New Zealand's iconic seafood's in this traditional dish.
About the Chef
New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...
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New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from antibiotics and chemicals. Compared to other salmon, New Zealand King Salmon has a distinct texture, is firm to work with, yet has a soft delicate ‘melt in the mouth’ texture when consumed. New Zealand King Salmon has a place at every meal occasion from appetizers to mains guaranteeing exceptional flavour and quality.
Andrew Brown offers an eclectic approach to uniquely New Zealand ingredients, which he is passionate about. Andrew praises the versatile nature of New Zealand Greenshell™ Mussels, King Salmon and Pacific Oysters within tapas and appetiser applications, through to café style dishes and formal dining.
During his career in the Hospitality Industry of 23 years, Andrew has held a number of senior roles in regionally acclaimed and award winning fine dining restaurants, cafes, exclusive members clubs, large chain hotels (Millennium Hotels) and currently a small luxury boutique hotel – The George.
Throughout his career, Andrew has had the opportunity to work with some of New Zealand’s nationally and internationally acclaimed chefs as well as the privilege to be involved with catering for various civic functions and for VIP’s such as New Zealand’s Prime Ministers and Governor Generals, the Singaporean High Commissioner, Princess Anne and the Prince of Wales.
Andrew has consistently competed in culinary competitions and has been privileged enough to be recognised and acknowledged with numerous culinary awards both locally and nationally. More recent endeavours have secured Andrew a position and the opportunity to represent New Zealand in international team based culinary competitions.
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