Directions

To Prepare

1. Clean fish cutlets and dry with paper towels. Sprinkle a bit of salt on the fillets to rub.

To Make

1. Boil water or anchovies stock in a medium cast iron pot. Add in kelp and sliced radish and let it come to a boil.
2. Let it simmer for 5 mins or until radish is softened. Remove kelp and season the broth with some salt and pepper.
3. Add in fish cutlets and let it simmer over medium fire for 3 mins.
4. Add in tofu slices and continue to simmer for 3 mins.
5. Add enoki mushrooms, spring onions and chillies and let it boil for 1 min.
6. Switch off fire and let the residual heat cook the fish. Garnish with more spring onions and chillies. Serve hot with steamed rice.