Spicy and Hearty Braised Cutlassfish with Potatoes Recipe
How to Make Braised Cutlassfish and Potatoes with a Zesty Seasoning Sauce
Today, I found some delicious cutlassfish on sale at the market! Interestingly, I remember cutlassfish used to be more expensive than silver cutlassfish, but nowadays it seems the other way around. Honestly, I’m not much of a fish connoisseur, so I can’t really tell the difference – I just buy whichever is cheaper. Last time I made a similar dish with pumpkin, but today I’m using fresh potatoes. While adding potatoes might slightly lessen the refreshing broth, the enjoyment of eating the soft, fluffy potatoes makes it all worthwhile.
Main Ingredients
- 1 Cutlassfish (Haeng-gaeng or Black Pomfret)
- 1 Potato
- 1 Onion
- 1/2 stalk Green Onion
- 1 Red Chili
- 1 cup Dashi stock (200ml)
Seasoning Sauce
- 2 Tbsp Soy Sauce (30ml)
- 1 Tbsp Fish Sauce (anchovy) (15ml)
- 1 Tbsp Plum Extract (15ml)
- 2 Tbsp Gochugaru (Korean chili powder) (20g)
- 1 shot Soju (50ml)
- 1.5 Tbsp Minced Garlic (15g)
- 1/2 tsp Grated Ginger (2.5g)
- 2 Tbsp Soy Sauce (30ml)
- 1 Tbsp Fish Sauce (anchovy) (15ml)
- 1 Tbsp Plum Extract (15ml)
- 2 Tbsp Gochugaru (Korean chili powder) (20g)
- 1 shot Soju (50ml)
- 1.5 Tbsp Minced Garlic (15g)
- 1/2 tsp Grated Ginger (2.5g)
Cooking Instructions
Step 1
First, peel the potatoes and cut them into four equal pieces. Place the cut potatoes at the bottom of the pot. As they cook, their starch will thicken the sauce, giving it a richer consistency.
Step 2
I bought this cutlassfish from the market, and they cleaned it for me, removing the scales, which makes cooking so much easier! Trim any fins or the tail, and give the fish a quick rinse under running water.
Step 3
In a small bowl, combine all the ingredients for the seasoning sauce: soy sauce, fish sauce, plum extract, gochugaru, soju, minced garlic, and grated ginger. Stir well to ensure everything is evenly mixed and the flavors start to meld.
Step 4
Pour the prepared seasoning sauce evenly over the potatoes in the pot. This allows the sauce to start penetrating the potatoes even before the fish is added.
Step 5
Slice the onion thinly, and cut the green onion diagonally. Slice the red chili diagonally, removing the seeds if you prefer less heat, and arrange them on top of the fish. The red chili adds a lovely color and a subtle spicy kick that enhances the overall flavor.
Step 6
Now, pour in 1 cup of dashi stock. A great tip to prevent any fishy smell in your cutlassfish stew is to ensure the scales are removed and, during the cooking process, to lift the lid and add a splash of soju. This method guarantees a clean, fresh taste without any unpleasant odors.
Step 7
Bring the stew to a boil over high heat. Once it starts bubbling vigorously, reduce the heat to medium and let it simmer for about 7 more minutes. Spoon some of the broth over the fish and vegetables occasionally to keep them moist and flavorful.
Step 8
The starch released from the potatoes will naturally thicken the broth, creating a delicious braised cutlassfish dish. This ‘rice thief’ is so satisfying that you won’t need any other side dishes! Serving this bubbling hot at dinner will be a hit as a main dish or a delightful accompaniment to drinks.
