Spicy and Savory Braised Croaker with Sweet Potato Stems
Spicy and Savory Braised Croaker with Sweet Potato Stems
Delicious Braised Croaker Fish with Sweet Potato Stems
A delightful side dish is created when tender sweet potato stems meet flaky croaker fish. This braised dish offers a wonderfully savory and slightly spicy flavor that will have everyone asking for seconds.
Main Ingredients- 3 handfuls blanched sweet potato stems (approx. 300g)
- 4 croaker fish (cleaned)
- 1 medium onion
- 1 green chili pepper
- 1 red chili pepper
- 1 large green onion (scallion)
Braising Sauce- 4 Tbsp gochugaru (Korean red chili flakes)
- 1 Tbsp minced garlic
- 1 tsp dried shrimp powder (optional)
- 2 Tbsp cooking syrup or corn syrup
- 1 tsp salt (or to taste)
- 1 Tbsp mirin (rice wine)
- 1 Tbsp anchovy sauce (or soy sauce)
- 1 Tbsp perilla oil (or sesame oil)
- 4 Tbsp gochugaru (Korean red chili flakes)
- 1 Tbsp minced garlic
- 1 tsp dried shrimp powder (optional)
- 2 Tbsp cooking syrup or corn syrup
- 1 tsp salt (or to taste)
- 1 Tbsp mirin (rice wine)
- 1 Tbsp anchovy sauce (or soy sauce)
- 1 Tbsp perilla oil (or sesame oil)
Cooking Instructions
Step 1
First, let’s prepare the star of our dish: the blanched sweet potato stems. I received about three generous handfuls, so that’s our approximate amount. Since they are already blanched, they are ready to use, making this recipe quite convenient. (Approximately 300g).
Step 2
Next, thoroughly rinse four fresh croaker fish. It’s important to clean them well, inside and out, to remove any fishy odor. Trim the fins and tail if desired for a cleaner presentation.
Step 3
Now, let’s make the flavorful braising sauce, which is key to this dish. In a bowl, combine 4 tablespoons of gochugaru for a pleasant spiciness, and 1 tablespoon of minced garlic for aromatic depth.
Step 4
Add 2 tablespoons of cooking syrup (or corn syrup) for a touch of sweetness and gloss, 1 teaspoon of salt for seasoning (you can adjust this later), and 1 tablespoon of mirin to help tenderize the fish and enhance its flavor.
Step 5
Finally, for a deep umami flavor, add 1 tablespoon of anchovy sauce (or soy sauce), and 1 tablespoon of perilla oil (or sesame oil) for a nutty aroma. Whisk everything together until well combined. This sauce is the heart of the dish, so ensure it’s thoroughly mixed.
Step 6
Prepare the vegetables for the braise. Slice one onion into thick strips. Slice one green chili pepper and one red chili pepper diagonally, removing the seeds. You can add more green chilies if you prefer it spicier. Slice one large green onion diagonally for garnish and flavor.
Step 7
Choose a pot that isn’t too deep, as this helps the sauce to reduce and coat the ingredients evenly. Start by placing the blanched sweet potato stems at the bottom of the pot. This layer will help absorb the delicious sauce.
Step 8
Spread about one-third of the prepared braising sauce evenly over the sweet potato stems. Coating the stems with sauce at this stage will infuse them with flavor as they cook.
Step 9
Carefully arrange the cleaned croaker fish on top of the stems. Making a few shallow cuts on the sides of the fish will allow the sauce to penetrate deeper, making each bite more flavorful. Be gentle when making the cuts to avoid breaking the fish.
Step 10
Spoon another third of the braising sauce over the fish. Placing the sauce directly on the fish will help the flavors meld beautifully as it braises.
Step 11
Now, add the sliced onions, green chilies, and red chilies over the fish. Layer these vegetables on top, reserving the green onion for the final step.
Step 12
Pour the remaining braising sauce over everything in the pot. Don’t worry if it looks like a lot of sauce; it will reduce and thicken as it cooks, coating all the ingredients.
Step 13
Add water to the pot. You want just enough to partially cover the ingredients – a ‘braising’ liquid rather than a soup. This will help create a concentrated flavor. (About 1 cup).
Step 14
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently for about 25-30 minutes. Since the sweet potato stems are already blanched, the main goal is to cook the fish thoroughly and allow the sauce to thicken and reduce. Stir occasionally to prevent sticking.
Step 15
Taste the sauce during the simmering process and adjust the seasoning if needed. If it’s not salty enough, add a little more salt or soy sauce. You can also add a pinch of MSG or a similar seasoning powder if you like, but add it gradually and taste as you go to avoid over-salting.
Step 16
Finally, add the sliced green onion and cook for another 5 minutes. The green onion will add a fresh, pungent aroma that completes the dish. Your delicious braised croaker with sweet potato stems is now ready to be enjoyed!
