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Pressure Cooker Fish Stock (Anchovy Stock)

Super Easy Pressure Cooker Fish Stock Recipe (Anchovy Stock): Make this 3-ingredient Korean style Dashi (Yuksu) in less than 30 mins! Perfect for cooking Korean soups, jiigae stews & noodle dishes.
Course Fish, Ingredient, Seafood, Stock, Super Easy
Cuisine Korean
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 litre
Calories 42kcal
Author Amy + Jacky | Pressure Cook Recipes

Ingredients

Instructions

  • Pressure Cook the Dried Anchovies: Place 1 oz (30g) dried anchovies and 4 cups (1L) cold running tap water in pressure cooker. Close lid and pressure cook at High Pressure for 5 minutes + 5 minutes Natural Release. Release remaining pressure and open the lid.
  • Strain the Fish Stock: Pour the piping hot fish stock through a strainer in a container. Add three pieces of kombu in the fish stock to enhance the flavor if you like.
  • Cool the Fish Stock: Wait until the fish stock has completely cool before storing it in the fridge. Discard (eat) the kombu after 12 hours.
  • Discard or Eat the Anchovies: Discard the anchovies (or dry them off, stir-fry with some sugar and sesame oil for snack).

Cooking on Stovetop

  • Add 30g dried anchovies and 3 small pieces kombu into a pot. Pour 4 cups of cold running tap water into the pot and bring it to a boil over high heat. Remove the kombu immediately and boil the dried anchovies for roughly 15 minutes. Turn off the heat and re-add the kombu for more flavor extraction.

Notes

Storage: You can keep this Korean Style Pressure Cooker Fish stock in the fridge for about a week. Freeze for up to 3 months.

Nutrition

Calories: 42kcal | Protein: 6g | Fat: 1g | Cholesterol: 18mg | Sodium: 48mg | Potassium: 114mg | Calcium: 57mg | Iron: 1.2mg