Braised Flatfish: The Ultimate Rice-Stealing Side Dish
Braised Flatfish: The Ultimate Rice-Stealing Side Dish
【Perfect for Picky Eaters!】Sweet & Savory Braised Flatfish Recipe
Introducing a magical side dish that will make you devour a bowl of rice in no time, especially when you’re not feeling hungry: Braised Flatfish! Flatfish has a milder fishy odor compared to other fish, making it enjoyable for everyone. Braised to a perfect balance of sweet and savory, the sauce seeps into the fish, creating a true ‘rice thief.’ While it’s delicious right after braising, letting it cool and then braising it again will result in an even deeper flavor. Today, let’s make some delicious Braised Flatfish for a satisfying meal!
Main Ingredients- 2 cleaned flatfish
- 7cm piece of radish
- 1 stalk of green onion
- 1 onion
- 4 Korean green chili peppers
Seasoning Ingredients- Anchovy broth (enough to cover the radish)
- 5 Tbsp red pepper flakes (gochugaru)
- 8 Tbsp soy sauce
- 1 Tbsp plum extract
- 1 Tbsp sugar
- 3 Tbsp corn syrup (mulyeot)
- 2 Tbsp minced garlic
- Pinch of black pepper (about 3 shakes)
- Anchovy broth (enough to cover the radish)
- 5 Tbsp red pepper flakes (gochugaru)
- 8 Tbsp soy sauce
- 1 Tbsp plum extract
- 1 Tbsp sugar
- 3 Tbsp corn syrup (mulyeot)
- 2 Tbsp minced garlic
- Pinch of black pepper (about 3 shakes)
Cooking Instructions
Step 1
First, remove the scales from the flatfish. Even cleaned fish often have remaining scales, so scrape them off from the tail towards the head with a knife to ensure a clean braise without any fishy taste. (This recipe is based on a 22cm diameter stew pot.)
Step 2
Cut the radish into approximately 2cm thick pieces and place them at the bottom of the pot. Pour in enough anchovy broth to cover the radish. Adjust the amount of broth according to the quantity of radish.
Step 3
Add the anchovy and kelp pack and let it simmer for 5 minutes, then remove the pack. Continue to boil for a total of 10 minutes. Turn off the heat, cover the pot, and let the radish cook further with residual heat for a more tender texture and better sauce absorption.
Step 4
Now, let’s prepare the braising sauce. In a bowl, combine 5 Tbsp red pepper flakes, 8 Tbsp soy sauce, 1 Tbsp plum extract, 3 Tbsp corn syrup, 1 Tbsp sugar, 2 Tbsp minced garlic, and about 3 shakes of black pepper. Mix well. (Adding about 3 Tbsp of soju, if available, can help eliminate any fishy odor and enhance the umami flavor.)
Step 5
Slice the onion thinly, and cut the green onion and Korean green chili peppers diagonally. The green chilies add spiciness, so feel free to add more if you enjoy a spicier dish.
Step 6
Pour half of the prepared sauce over the cooked radish in the pot. Arrange the cleaned flatfish on top of the radish. Scrape off the remaining sauce from the bowl and pour it evenly over the flatfish.
Step 7
Arrange the sliced onions and diagonally cut green chilies attractively on top of the flatfish.
Step 8
Cover the pot with a lid and bring to a boil over high heat for 3 minutes. After 3 minutes, remove the lid, reduce the heat to medium, and continue to braise with the lid off. It’s important to braise uncovered from this point on for the sauce to thicken.
Step 9
Add the green onions and continue to braise for another 2 minutes, spooning the sauce over the flatfish periodically. This helps the sauce to coat the fish evenly.
Step 10
Finally, reduce the heat to low and simmer gently for about 15 minutes. Keep an eye on the pot to prevent the sauce from sticking to the bottom. Taste the sauce and add more sugar if you prefer it sweeter.
Step 11
Your delicious, rice-stealing Braised Flatfish is ready! Unfortunately, the fish broke slightly when I was serving it, which is a bit embarrassing. But the taste is superb! Enjoy it with a hot bowl of rice.
