Instant Pot Fish Stock (Anchovy Stock)
Recipe by Amy + Jacky | PressureCookRecipes.com
Super Easy Instant Pot Fish Stock (Anchovy Stock): Make this 3-ingredient Korean style Dashi (Yuksu) in less than 30 mins! Perfect for cooking Korean soups, jiigae stews & noodle dishes.
Ingredients
- 1 oz (30g) dried anchovies
- 4 cups (1L) cold running tap water
- 3 small pieces kombu (dried seaweed/kelp) 3 inches x 2 inches (Optional)
Equipment
Instructions
- Pressure Cook Dried Anchovies: Place 1 oz (30g) dried anchovies and 4 cups (1L) cold water in Instant Pot. Close lid and pressure cook at High Pressure for 5 minutes + 5 minutes Natural Release. Release remaining pressure and open the lid.
- Strain 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 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 Instant Pot Fish stock in the fridge for about a week. Freeze for up to 3 months.
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Nutrition
Calories: 42kcal | Protein: 6g | Fat: 1g | Cholesterol: 18mg | Sodium: 48mg | Potassium: 114mg | Calcium: 57mg | Iron: 1.2mg