Flavorful Braised Fish with a Savory Broth – A Rice Lover’s Dream!
Flavorful Braised Fish with a Savory Broth – A Rice Lover’s Dream!
The Ultimate Golden Recipe for Delicious Braised Fish Everyone Will Love
This delicious braised fish is so good, you’ll easily eat two bowls of rice! The tender, well-cooked radish and crisp cabbage soaked in the savory sauce are perfect piled on top of rice. It’s a nutritious dish that even kids enjoy. We highly recommend making it with plenty of vegetables! It’s sure to create a joyful mealtime for the whole family.
Main Ingredients- 3 Pacific Saury (Pacific Mackerel Pike)
- 1 piece (approx. 4cm thick) Radish
- 1 leaf of Napa Cabbage (or similar)
- 1 Chili Pepper (optional, for mild spice)
- 1/2 stalk Green Onion
Seasoning Ingredients- 2 Tbsp Homemade Doenjang (Soybean Paste)
- 7 Tbsp Sempyo Guk-ganjang (Soy Sauce)
- 1 tsp Ginger Powder
- 1 tsp Sugar
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Homemade Doenjang (Soybean Paste)
- 7 Tbsp Sempyo Guk-ganjang (Soy Sauce)
- 1 tsp Ginger Powder
- 1 tsp Sugar
- 2 Tbsp Gochugaru (Korean Chili Flakes)
Cooking Instructions
Step 1
First, wash all the vegetables that will go into the braise thoroughly. Slice the radish into thin, flat pieces about 0.5cm thick. Chop the Napa cabbage into large pieces. Slice the green onion diagonally and the chili pepper thinly – this adds visual appeal.
Step 2
In a braising pot or deep pan, arrange the sliced radish evenly at the bottom. The radish will absorb the delicious sauce as it cooks, becoming wonderfully tender and flavorful.
Step 3
Rinse the Pacific saury under cold water, and remove the scales and fins. Pat the fish dry with paper towels. Make 2-3 diagonal slits on each side of the fish. This helps the marinade penetrate deeply, making the fish more flavorful. Sprinkle 1 tsp ginger powder and 1 tsp sugar evenly over the fish. Then, spread 2 Tbsp of homemade Doenjang over the fish to lightly marinate it.
Step 4
Arrange the marinated fish on top of the radish in the pot. Scatter thinly sliced garlic over the fish. Garlic not only helps eliminate any fishy odor but also adds a wonderful aroma.
Step 5
Now it’s time to add the other vegetables. Place the thinly sliced chili pepper and diagonally sliced green onion on top of the fish. This adds vibrant color and enhances the overall flavor profile.
Step 6
Pour in the liquid for the braise. Add enough water to just cover the bottom of the fish. Mix in 4 Tbsp of Sempyo soy sauce and 2 Tbsp of Gochugaru to create the base of your braising sauce.
Step 7
Finally, cover the fish and vegetables with the large pieces of Napa cabbage. The cabbage will soften as it cooks, making it delicious to eat along with the sauce.
Step 8
Cover the pot with a lid and bring it to a boil over high heat. Starting on high heat helps the ingredients cook through quickly.
Step 9
After boiling for about 10 minutes on high heat, remove the lid and reduce the heat to medium-low. As the sauce simmers and reduces, the flavors will meld beautifully. If you find the seasoning a bit light, drizzle an additional 3 Tbsp of soy sauce over the cabbage. To ensure the fish is well-coated with the flavorful sauce, gently lift the bottom of the fish with a spoon to spoon some of the braising liquid over it, or gently swirl the pot to help the sauce seep into the fish.
Step 10
Check if the radish is tender by piercing it with a chopstick; it should yield easily. Once the braised fish is ready, serve it attractively on a plate and enjoy with a side of warm rice!
