Nyam Recipes – Fish Balls Pepper Stew

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Fish Balls are one of my favourite seafood ingredients to add to hotpot and goes well with any dish that has a spicy broth. This recipe was created sometime earlier this year on one of the coldest days when I wanted to experiment making a recipe that combines fish balls, noodles and chilli peppers. Doenjang (된장) was added in randomly but mixed pretty well with the scotch bonnet chilli peppers and other ingredients.

Ingredients

Noodles
½ onion
1 tablespoon of pepper
1 tablespoon of salt
1 teaspoon of chilli powder
1 teaspoon of parsley
1 ginger or 1 tablespoon of ginger powder
1 leek
2 garlic
2 spring onions
2 scotch bonnet chillies
3 scoops of Doenjang
4-6 shrimps (optional)
5-7 fishballs

How-to Recipe

Fry the onion, scotch bonnets, garlic and spring onion in a pan until cooked.
Cut the onion, leek, scotch bonnet chillies, garlic and spring onion into small pieces. Leave the leek to the side.
Add water to double the amount of the current ingredients along with the leek. The leek should be soft before doing the next step.
Put in the Doenjang sauce along with the seasoning (except the parsley) until the sauce is thick then stir everything together.
Add the noodles, fishballs and shrimp (if you want) to add into the stew and let cook for 5-7 minutes.
Sprinkle parsley on top, serve in a bowl and enjoy!