Serving size: 2 adults + 2 kids
Ingredients
2 cups of water
2 seafood stock coins
6 oz of Korean radish, thinly sliced
32 oz of Haddock fish fillets (You can also used Cod, Pollock, Halibut or Tilapia)
8 tbsp soy sauce
3 tbsp mirin
1 tbsp Gochujang (I used 1 tsp!)
1 tsp Gochugaru (adjust amount depending on how spicy you want it)
1 tbsp sugar
1 tbsp minced garlic
1 tsp minced ginger
Directions
1. In your IP, add your thinly sliced radish. Layer the fish on top then your thinly sliced onions. Pour over the sauce.
2. If you’re using IP inserts, I used two to steam sliced Kabocha a basket to steam string beans (I also added 1 tsp of minced garlic on top.) Set the IP for HIGH pressure for 3 minutes. When done cooking, Quick Release by releasing the vent.
3. Remove the IP inserts. If you steamed string beans, you can season it with salt and pepper. Press the SAUTE mode and spoon the sauce over the fish for 5 minutes for the fish to absorb the flavors. I also added enoki mushrooms to cook with the fish.
4. Serve with a bowl of rice and enjoy!
