Pan-Seared Braised Red Fish: A Simple & Delicious Fish Dish for Rice
Pan-Seared Braised Red Fish: A Simple & Delicious Fish Dish for Rice
Savory and Sweet Braised Red Fish, Pan-Seared to Perfection
This recipe features ‘Red Fish’ (also known as Aka-Mochi in Japanese or ‘Jeo-Eo’), a popular fish in the Gyeongsang Province and Jeju Island, prepared as a simple braised dish. It’s known for its mild flavor with very little fishiness and its affordable price, making it a favorite for many. We’ll show you how to cook it in one pan to minimize cleanup! The fish is first pan-seared until crispy, then simmered in a delicious sweet and savory sauce that’s perfect with rice.
Main Ingredients- 3 Red Fish (freshly chosen)
- 30g Onion (about 1/4 of a medium onion, thinly sliced)
- A small bunch of Scallions (chopped for garnish)
- 5 Tbsp All-purpose Flour (for coating the fish)
- A little Cooking Oil (for pan-searing)
Sweet & Savory Sauce- 3 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Brown Sugar (or granulated sugar)
- 2 Tbsp Ketchup (adds depth of flavor and color)
- 0.5 Tbsp Gochujang (Korean chili paste, adjust for spice)
- 0.5 Tbsp Oyster Sauce (for umami richness)
- 1 Tbsp Vinegar (helps cut through richness and reduce fishiness)
- 3 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Brown Sugar (or granulated sugar)
- 2 Tbsp Ketchup (adds depth of flavor and color)
- 0.5 Tbsp Gochujang (Korean chili paste, adjust for spice)
- 0.5 Tbsp Oyster Sauce (for umami richness)
- 1 Tbsp Vinegar (helps cut through richness and reduce fishiness)
Cooking Instructions
Step 1
Begin by preparing all your ingredients for the dish. Thinly slice the onion and chop the scallions.
Step 2
Thinly slice the onion and chop the scallions. It’s also helpful to measure out all your sauce ingredients beforehand to make the cooking process smoother.
Step 3
I purchased Red Fish from the market, and the vendor was kind enough to scale it, remove the guts, and even cut off the head, leaving it perfectly clean. At home, I just needed to rinse it a few times under water. Make a few shallow cuts on both sides of the cleaned fish to help the sauce penetrate better.
Step 4
Lightly coat both sides of the scored Red Fish with flour. This thin coating will help the fish become crispier when pan-seared and prevent it from breaking apart during cooking.
Step 5
Heat a generous amount of cooking oil in a deep pan or wok over medium-low heat. Place the flour-coated Red Fish in the pan. Cover with a lid and slowly pan-sear for about 5-7 minutes, allowing the fish to cook through.
Step 6
Once one side is golden brown and the fish seems cooked through, carefully remove the lid and flip the fish. Pan-sear the other side until it’s also golden brown and crispy. Ensure both sides are nicely browned.
Step 7
Carefully wipe out any excess oil from the pan with a paper towel. Then, in one side of the clean pan, add all the prepared sauce ingredients. Bring the sauce to a simmer and let it bubble and reduce slightly.
Step 8
Once the sauce is simmering, add the sliced onions. Let them cook for a moment until slightly softened, then place the pan-seared fish back into the pan. Spoon the sauce over the fish as it simmers, allowing the flavors to meld. The sweetness from the onions will also enhance the dish.
Step 9
Finally, sprinkle the chopped scallions generously over the top of the braised Red Fish. This adds a fresh aroma and a lovely visual appeal to the dish.
Step 10
This pan-seared and braised Red Fish dish is wonderfully crispy on the outside and tender on the inside, with a perfect balance of sweet and savory flavors that pair exceptionally well with a bowl of steamed rice. Enjoy this simple yet impressive homemade side dish!
