Delicious Braised Flounder with Sweet Sweet Potato Stems and Potatoes
Delicious Braised Flounder with Sweet Sweet Potato Stems and Potatoes
Mouthwatering Braised Fish with Flounder Fillets, Sweet Potato Stems, and Potatoes
I initially planned to enjoy this fresh flounder as sashimi, but due to unforeseen circumstances, I transformed the refrigerated fillets into a hearty main dish. I used the fillets from one whole flounder, and since they were boneless, they were perfect for the kids to eat. The skin was also cleanly removed, leaving no fishy smell at all. Today, I’m sharing this delicious recipe for braised flounder with sweet potato stems and potatoes that will surely have you finishing a bowl of rice in no time! This dish is packed with flavor and makes for a satisfying meal.
Main Ingredients- 1 whole flounder, filleted and cleaned
- 2 medium potatoes
- 1/2 medium onion
- 1 stalk green onion
- 200g blanched sweet potato stems
- 1-2 slices of hot green chili pepper (optional)
Seasoning Sauce- 300ml rice water
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce (regular or brewed)
- 1 Tbsp soup soy sauce (Korean soy sauce)
- 1 Tbsp fish sauce (anchovy or other)
- 3 Tbsp mirin (rice wine)
- 2 Tbsp sugar
- 2 Tbsp minced garlic
- 1 Tbsp plum extract
- A pinch of black pepper
- 300ml rice water
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce (regular or brewed)
- 1 Tbsp soup soy sauce (Korean soy sauce)
- 1 Tbsp fish sauce (anchovy or other)
- 3 Tbsp mirin (rice wine)
- 2 Tbsp sugar
- 2 Tbsp minced garlic
- 1 Tbsp plum extract
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the seasoning sauce, which is the key to a delicious braise. In a bowl, combine the rice water with gochugaru, both types of soy sauce, fish sauce, mirin, sugar, minced garlic, plum extract, and black pepper. Mix well. Next, prepare the vegetables. Roughly chop the onion. Cut the green onion into long, thick slices. For the sweet potato stems, a helpful tip is to soak them in salted water for about 10 minutes; this makes peeling much easier. Blanch the peeled stems briefly before use.
Step 2
Now, spread half of the prepared seasoning sauce on the bottom of a pot suitable for braising. Arrange the peeled potatoes (cut into bite-sized pieces) and the blanched sweet potato stems attractively on top. Pour in just enough sauce to moisten the ingredients, cover the pot with a lid, and simmer over medium heat for about 10 minutes, allowing the potatoes to soften slightly.
Step 3
When the potatoes are halfway cooked, add the roughly chopped onion around the edges of the pot. Then, carefully place the boneless flounder fillets, our main ingredient, on top of the onion. Be gentle when handling the flounder, as the flesh is quite delicate.
Step 4
Arrange the thick slices of green onion over the flounder fillets. Pour the remaining seasoning sauce over everything, ensuring the ingredients are well-coated. This step helps to keep the ingredients moist as the sauce reduces during cooking.
Step 5
Now, cover the pot again and reduce the heat to medium-low. Let it simmer gently for about 20 minutes. This slow cooking process will make the flounder incredibly tender and allow the flavors to meld beautifully. You can spoon some of the sauce over the fish occasionally during cooking.
Step 6
After 20 minutes, lift the lid to check the progress. The braised flounder should be cooked through and tender. Finally, add the sliced hot green chilies and bring the stew to a lively simmer over high heat for about 3 more minutes. This will infuse a pleasant spicy kick into the dish.
Step 7
Interestingly, I forgot to add the sweet potato stems at first and ended up simmering them with the rest of the ingredients in the second step! It turned out to be a fantastic addition, providing a wonderful crunchy texture against the tender fish. I highly recommend adding them generously to enjoy this delightful contrast in textures!
