Mae Un Tang (Spicy Fish Soup)

Ingredients

• •10-ounce whole fish
• •4 shrimp
• •Italian parsley
• •8 ounces Chinese white radish
• •1 chile pepper
• •Green onion
• •10 clams
• •Dried kelp
• •2 tablespoons ground red pepper
• •1 tablespoon red bean paste
• •1 tablespoon soy sauce
• •1 ½ tablespoons chopped garlic
• •½ tablespoon ginger juice
• •Sugar

Directions

1. 1Clean fish. Scrape out scales (if there are scales), cut out fins, take out guts and wash in salt water. Then cut fish into several chunks.
2. 2Take out black strings at the back of shrimp, and wash in salt water.
3. 3Cut Chinese white radish into 1 by 1 ¼-inch pieces. Deseed a chili pepper and cut it into ¼-inch thick pieces diagonally. Cut green onion into 2 inch length pieces.
4. 4Clean the Italian parsley, and cut them into about 2-inch length pieces.
5. 5Mix ground red pepper, red bean paste, soy sauce for soup, chopped garlic, ginger juice, and sugar to make seasoning.
6. 6In a pot, pour 4 cups of water and boil clams until they are opened. Take out clams, and put in the dried kelp and boil for about two minutes.
7. 7While doing so, put the Chinese white radish into seasoning and mix well. Add this mixture into the pot, and boil until the Chinese white radish is cooked.
8. 8Add fish pieces, shrimps and boil until cooked.
9. 9Then add cooked clams, green onion, chili pepper. After about a minute or so, add salt and fresh parsley at the end.