Fabri's Sea Bream Miyeokguk
A unique K-style seaweed soup made with sea bream fillet and olive oil, common Italian ingredients, achieving a creamy and refreshing broth without any fishiness.
Ingredients needed 3 servings
Recipe
Cooking tips
- Using high-quality olive oil instead of sesame oil effectively eliminates the fishy smell and gives a clean, mild aftertaste.
- Make sure to cook the fish fillets until the surface is nicely golden before stir-frying with the seaweed; this helps extract a rich, broth-like depth.
- Rather than seasoning only with salt, adding a small amount of sand lance fish sauce dramatically enhances the oceanic umami and deepens the flavor.
Recommended for
- For those who want to make a light and nutritious seaweed soup using white fish instead of beef.
- For those curious about a clean, milky fish broth created by combining olive oil and fish.
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