Spicy Korean Hairtail and Zucchini Soup, 2 Servings

Thaw frozen cleaned fish in the refrigerator and pat dry. Do not rinse raw fish or splash surfaces; separate raw-fish utensils.

Wash and cut 150 g zucchini into 1 cm half-moons, slice 70 g onion and diagonally cut 25 g green onion.

Boil 700 mL water with one anchovy stock sachet. Remove the sachet when infused and add zucchini.

Once boiling again, add 300 g hairtail, 6 g chili flakes, 10 mL soup soy sauce and 8 g garlic. Do not stir hard or break the fish.

Simmer until the thickest fish flesh reaches 63°C (145°F). Without a thermometer, ensure it is opaque and flakes easily. Time varies with thickness.

Add onion and green onion and simmer until tender. Dilute if salty; watch for fish bones. Refrigerate leftovers within two hours.