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Instant Pot Fish Stock (Anchovy Stock)

Recipe developed by Amy + Jacky
https://www.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.
Course Fish, Stock
Cuisine Asian, Korean
Keyword anchovy stock recipe, fish stock instant pot, instant pot dashi, instant pot fish stock, kombu instant pot, korean dashi, korean fish stock, pressure cooker fish stock
Total Time 25 minutes
Servings 1 litre
Calories 42kcal

Ingredients

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

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