Korean Braised Haddock with Daikon and Tofu

High ProteinLow Carb

A 560-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 300g haddock fillets, skinless and boneless
• 200g firm tofu, pressed and cut into 1-inch cubes
• 150g daikon radish, peeled and cut into 1/2-inch thick rounds
• 2 tbsp soy sauce (low sodium)
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 inch fresh ginger, grated
• 2 cloves garlic, minced
• 2 scallions, sliced (for garnish)
• 1/2 cup water or low-sodium chicken/vegetable broth
• 1 tsp erythritol or preferred low-carb sweetener

Instructions

1. Prep: Slice haddock into 2-inch pieces, press and cube tofu, peel and slice daikon, grate ginger, and mince garlic. Slice scallions for garnish.
2. Combine soy sauce, gochugaru, rice vinegar, sesame oil, grated ginger, minced garlic, water/broth, and erythritol in a medium pot or deep skillet to create the braising liquid. Bring to a gentle simmer over medium heat on the hob.
3. Add the daikon radish rounds to the simmering liquid. Cover and cook for 5-7 minutes, until slightly tender.
4. Gently add the haddock pieces and tofu cubes to the pot. Ensure they are mostly submerged in the braising liquid.
5. Cover and continue to simmer for another 8-10 minutes, or until the haddock is cooked through and flakes easily, and the tofu is heated.
6. Carefully transfer the braised haddock, tofu, and daikon to two shallow bowls, spooning plenty of the flavorful braising liquid over top.
7. Garnish generously with fresh sliced scallions before serving.