Freshly Caught Sea Bream Stew Recipe
Freshly Caught Sea Bream Stew Recipe
Transform your catch of the day into a delicious side dish with this exquisite stewed Sea Bream!
Introducing a quintessential recipe for stewed Sea Bream, one of the most common ways to prepare this wonderful fish. This recipe is perfect for showcasing the fresh flavor of Sea Bream caught directly from the sea via boat fishing in Maryang Port, Chungnam.
**About Sea Bream:**
Sea Bream is a highly prized fish known for its firm texture and delicate, mild flavor. The Sea Bream used in this recipe was personally caught through boat fishing, ensuring exceptional freshness and taste.
Main Ingredients- 7 Sea Bream (white croaker)
- 1/2 Daikon radish (thickly sliced)
- 1/2 Carrot (thickly sliced)
- 1/2 Onion (thickly sliced)
- 1 Green onion (sliced diagonally)
Flavorful Seasoning Sauce- 6 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Sugar
- 2 Tbsp Maesil-cheong (plum extract)
- 3 Tbsp Soy sauce
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (fermented soybean paste)
- 4 cloves Garlic, minced (or 1 Tbsp)
- Pinch of black pepper
- 6 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Sugar
- 2 Tbsp Maesil-cheong (plum extract)
- 3 Tbsp Soy sauce
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (fermented soybean paste)
- 4 cloves Garlic, minced (or 1 Tbsp)
- Pinch of black pepper
Cooking Instructions
Step 1
First, thoroughly clean the Sea Bream by removing the intestines and scraping off the scales. To eliminate any fishy odor, soak the prepared fish in rice water for at least 20 minutes. This step is crucial for a clean and delicious final dish.
Step 2
Prepare the seasoning sauce in advance, which is key to the deliciousness of this dish. In a bowl, combine 6 tablespoons of Gochugaru, 2 tablespoons of sugar, minced garlic (from 4 cloves), 2 tablespoons of Maesil-cheong, 3 tablespoons of soy sauce, 2 tablespoons of Gochujang, 1 tablespoon of Doenjang, and a pinch of black pepper. Mix everything well until thoroughly combined.
Step 3
In a wide stew pot or pan, place the thickly sliced daikon radish at the bottom. The radish will absorb the delicious broth as it cooks, becoming tender and flavorful.
Step 4
Arrange the thickly sliced onion and carrot slices over the daikon radish. Layering the vegetables at the bottom not only prevents the fish from sticking but also allows their natural sweetness to meld with the fish juices, creating a richer flavor profile.
Step 5
Carefully place the cleaned Sea Bream, drained from the rice water, on top of the layered vegetables. To help the seasoning penetrate deeply into the fish, score the flesh lightly on both sides. This also aids in quicker cooking and better flavor absorption.
Step 6
Pour water into the pot, just enough to partially submerge the fish, about halfway up the sides of the fish. Be careful not to add too much water, as this can dilute the flavor of the stew.
Step 7
Evenly spread the prepared seasoning sauce over the fish, ensuring it covers the top and sides. Use a spoon to gently coat the fish with the sauce, guaranteeing that every part is infused with flavor.
Step 8
Finally, garnish the dish with the diagonally sliced green onions. If you have any remaining onion slices, sprinkle them on top as well. The aromatic green onions will enhance the overall fragrance and taste of the stew.
Step 9
Cover the pot with a lid. Bring to a boil over high heat for 10 minutes. Then, reduce the heat to medium and continue to simmer for another 10 minutes. This gradual cooking process ensures the fish is cooked through without falling apart, and the sauce reduces to a perfect consistency.
Step 10
Simmer until the sauce has reduced to a slightly thick consistency, with just a little remaining at the bottom of the pot. Your delicious stewed Sea Bream is now ready! The Gochugaru makes it delightfully spicy and savory, making it a perfect accompaniment to rice. Enjoy this wonderful dish!
