Spicy and Savory Braised Cutlassfish with Radish
Spicy and Savory Braised Cutlassfish with Radish
A Hearty Braised Cutlassfish Feast with Mackerel, Radish, and Potatoes – A Delightful Variety!
This braised cutlassfish recipe is made even more generous by adding mackerel, creating a richer flavor and larger portion. We’ve also included fresh, in-season radish and new potatoes, allowing you to pick and choose your favorite bite. The spicy, savory sauce seeps into every ingredient, making it the perfect companion for a bowl of rice.
Main Ingredients- 3 pieces of Cutlassfish
- 1 fillet of prepared Mackerel (or other white fish)
- 2 medium Potatoes
- 3cm thick slice of Radish
- 1 Onion
- 1 stalk of Green Onion
Spicy Braising Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 2.5 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Doenjang (Korean soybean paste)
- 1 Tbsp Eogan Jjang (anchovy sauce, or soy sauce for soup/fish sauce)
- 1 Tbsp Mat Jjang (savory soy sauce)
- 1 Tbsp Mirin (rice wine for cooking)
- 1 Tbsp Cheongju (rice wine)
- 2 Tbsp Omija extract (or sugar/corn syrup)
- 1/2 Tbsp Ginger paste (or a little minced ginger)
- 1 Tbsp Minced Garlic
- 2 Tbsp Minced Green Onion
- 1 to 1.5 cups Water
- 1 tsp Soy Sauce (added at the end)
- 1 Tbsp Gochujang (Korean chili paste)
- 2.5 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Doenjang (Korean soybean paste)
- 1 Tbsp Eogan Jjang (anchovy sauce, or soy sauce for soup/fish sauce)
- 1 Tbsp Mat Jjang (savory soy sauce)
- 1 Tbsp Mirin (rice wine for cooking)
- 1 Tbsp Cheongju (rice wine)
- 2 Tbsp Omija extract (or sugar/corn syrup)
- 1/2 Tbsp Ginger paste (or a little minced ginger)
- 1 Tbsp Minced Garlic
- 2 Tbsp Minced Green Onion
- 1 to 1.5 cups Water
- 1 tsp Soy Sauce (added at the end)
Cooking Instructions
Step 1
For the cutlassfish, set aside the middle pieces for grilling. For the remaining pieces, scrape off the silvery scales from the tail end with the back of a knife or a spoon. Trim any small scales from the back and sides with scissors, then rinse thoroughly. It’s best to remove the silvery scales as they can sometimes cause stomach upset. Don’t worry if it’s not perfectly pretty; the taste will be amazing!
Step 2
Line the bottom of the pot with thick slices of radish. Radish adds a wonderful umami depth to the braised dish and soaks up the sauce beautifully. Arrange the roughly chopped potatoes attractively on top of the radish.
Step 3
Coarsely chop the onion. Place half of the chopped onion over the radish and potatoes.
Step 4
Neatly arrange the prepared cutlassfish pieces and the mackerel fillet on top of the onions. Placing the fish pieces without overlapping ensures even distribution of the sauce.
Step 5
In a bowl, combine all the ingredients for the braising sauce: gochujang, gochugaru, doenjang, eogan jjang, mat jjang, mirin, cheongju, omija extract, ginger paste, minced garlic, and minced green onion. Mix well to create the sauce.
Step 6
Generously spread the prepared sauce over the fish pieces. Coating the fish well with the sauce will result in a deeper flavor.
Step 7
Add the remaining onion and diagonally sliced green onion on top of the fish. The fragrant green onion will help eliminate any fishy odor and enhance the overall aroma.
Step 8
Pour 1 to 1.5 cups of water into the remaining sauce mixture and stir well. At this point, adding 1 teaspoon of soy sauce will improve the seasoning. (The amount of water can be adjusted.)
Step 9
Carefully pour the sauce mixture around the edges of the pot, avoiding pouring it directly onto the fish to prevent the sauce from washing off. Initially, bring it to a boil over high heat with the lid off to evaporate alcohol and any fishy smells. Then, reduce the heat to medium, cover with a lid, and let it simmer gently until the radish and potatoes are tender. Basting the fish with the sauce occasionally will help the flavors penetrate better.
Step 10
Once the braise is cooked, carefully transfer it to a serving plate, ensuring the sauce remains intact. Enjoy your delicious and hearty braised cutlassfish meal!
