Delicious and Savory Braised Croaker Recipe
Delicious and Savory Braised Croaker Recipe
Nutritious Braised Croaker for a Home-Cooked Meal
Hello everyone! Just like the saying ‘rice power is national power,’ let’s create a satisfying meal with delicious fish. Croaker, belonging to the Sciaenidae family, is loved for its mild flavor and tender flesh. It’s also low in fat, making it a great choice for those on a diet. Considered a precious fish, often served at ancestral rites, choose croaker with shiny silver scales and firm flesh. Today, we’ll make a flavorful braised dish with this wonderful fish. Get ready for a rice-stealing delicacy! Let’s get started.
Main Ingredients- 6 small croaker fish
- 6 slices of radish (half-moon cut)
- 1/2 onion (thickly sliced)
- 1 stalk of green onion (angled cut)
- 2 Cheongyang peppers (angled cut)
- 1 red chili pepper (angled cut)
- 2 cups of boiled soybean sprout water
- A pinch of sesame seeds
Seasoning- 8 Tbsp of All-Purpose Braising Sauce (Chef Won Seung-sik’s sauce recommended)
- 3 Tbsp of Gochugaru (Korean chili flakes)
- 1 Tbsp of Mirin
- 1 Tbsp of Cheongju (rice wine)
- 2 Tbsp of minced garlic
- A pinch of black pepper
- 8 Tbsp of All-Purpose Braising Sauce (Chef Won Seung-sik’s sauce recommended)
- 3 Tbsp of Gochugaru (Korean chili flakes)
- 1 Tbsp of Mirin
- 1 Tbsp of Cheongju (rice wine)
- 2 Tbsp of minced garlic
- A pinch of black pepper
Cooking Instructions
Step 1
I received some fresh croaker from a neighbor and decided to make a delicious braised dish. First, let’s prepare the fish by removing the scales. Place the croaker on a cutting board and, using a knife or peeler, scrape off the scales from the tail towards the head. Thoroughly scraping will ensure a clean and tasty braise.
Step 2
Next, we’ll meticulously clean out the fish’s innards. Instead of cutting the belly open, gently open the gill area. Remove the gills first, as they can impart a bitter taste. Then, take two sturdy wooden chopsticks. Insert them deep into the body cavity along where the innards were and twist them. This method will effectively pull out the entrails cleanly, almost like using a blender. Finally, trim off any fins with scissors.
Step 3
Voila! With the croaker so neatly prepared, doesn’t it just make your mouth water? We are now all set to create a wonderfully delicious braised dish.
Step 4
Let’s prepare the accompanying vegetables for the braise. Slice the radish into half-moon shapes; this helps prevent the fish from sticking to the bottom of the pot and allows the flavors to penetrate well. Thickly slice the onion to add sweetness. Angle-cut the green onions, red chili peppers, and Cheongyang peppers for both color and a hint of spice.
Step 5
Using an all-purpose braising sauce makes cooking so much easier! (If you don’t have one, search for ‘Chef Won Seung-sik’s All-Purpose Braising Sauce’ on my blog.) In a bowl, combine 8 Tbsp of the all-purpose braising sauce, 3 Tbsp of gochugaru, 1 Tbsp of mirin, 1 Tbsp of cheongju, 2 Tbsp of minced garlic, and a pinch of black pepper. Mix well to create the seasoning. If your all-purpose sauce already contains ginger, you don’t need to add extra.
Step 6
You can use anchovy broth or rice water as the base for the braising liquid. However, today we’ll be recycling the water used to boil soybean sprouts. This adds a deeper flavor and extra nutrients to the dish. Make sure to strain out the soybean sprout solids.
Step 7
Now, let’s get to braising the croaker in the pot! Start by laying the sliced onions on the bottom of the pot. The onions will caramelize and release sweetness as they cook, and also prevent the radish from sticking and burning. Arrange the radish slices on top of the onions, followed by the prepared croaker fish. Generously spoon the prepared seasoning mixture over the fish, and then carefully pour in the 2 cups of boiled soybean sprout water.
Step 8
Initially, to help remove any fishy odor, cook uncovered over high heat until it comes to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 15 minutes. Afterward, place a braising lid (or a piece of parchment paper with holes poked in it) on top and continue to simmer for another 10 minutes. This method allows the flavors to fully infuse into the ingredients.
Step 9
Look how beautifully the sauce has thickened and the flavors have concentrated! You can visibly see that the croaker flesh has become tender and flaky.
Step 10
It’s time to add the final touch of freshness and a gentle kick of heat with the green onions, red chili peppers, and Cheongyang peppers. Adding these colorful peppers makes the dish visually appealing and delicious.
Step 11
Cover the pot again and simmer for just 2-3 more minutes. This will allow the green onions and peppers to soften slightly and release their aromatic flavors into the entire dish.
Step 12
And there you have it! A mouthwatering, perfectly braised croaker dish is ready. It’s the perfect accompaniment to a warm bowl of rice.
Step 13
Finally, sprinkle some white sesame seeds over the top for a glossy finish and a nutty aroma. The addition of sesame seeds enhances the overall flavor and makes the dish even more appetizing.
