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Basic Fish Stock with Vinegar

All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted. 
korean recipe fish stock with vinegar brown rice vinegar
We have been proactively trying to reduce food waste in our household for quite sometime now. It's a learning process with still lots to improve upon but I would say one of the best thing to come out of it has been the stocks. I save up the vegetable scraps, buy fish whole when I can (or you can ask your fishmonger for fish bones), get beef bones or save chicken carcasses. It's quite easy once you start doing it and it's a wonderful addition to any meal - just replace the water in any recipe with stock. I recently made the Broiled Snapper with Summer Herb Vinaigrette and decided to use the fish bones to make a simple stock. The brown rice vinegar at the end adds the extra oomph to the flavor. 
korean recipe fish stock with vinegar brown rice vinegar korean recipe fish stock with vinegar brown rice vinegar

TIME 30 minutes

INGREDIENTS

  • Fish head, tail and bones
  • 6-8 black peppercorns 
  • Couple cloves of garlic 
  • knob of ginger
  • odds and ends vegetables (i.e. celery, carrots, onions, scallion heads, parsley stems)
  • 1 tablespoon brown rice vinegar 
korean recipe fish stock with vinegar brown rice vinegar

INSTRUCTIONS

  1. In a large pot, add all of the ingredients, excluding vinegar. 
  2. As soon as it comes to a boil, turn heat low so that it goes to a simmer. Keep lid on and let it simmer for about 25 minutes. 
  3. Strain liquid. Add the table spoon of vinegar. 

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