Spicy and Savory Braised Cutlassfish with Radish
Spicy and Savory Braised Cutlassfish with Radish
A Hearty Braised Cutlassfish Featuring Radish, Potatoes, and a Rich Broth
Torn between braised radish and braised potatoes with your cutlassfish? Why not have both! This recipe adds potatoes to the classic braised cutlassfish with radish, creating an even more delicious dish with a wonderful broth that’s perfect with rice.
Main Ingredients- 2 pieces of Cutlassfish (cleaned and cut into serving portions)
- 2 cm thick Radish (sliced into half-moons or cubes)
- 1 medium Potato (cubed)
- 1/2 Onion (thinly sliced)
- 1/2 Tomato (cut into large pieces)
- 1.5 cups Vegetable broth (or anchovy-kelp broth, or water)
- 1 stalk Green onion (sliced diagonally)
- Pinch of toasted sesame seeds (for garnish)
Braising Sauce Ingredients- 1 Tbsp Gochugaru (Korean chili flakes – adjust to spice preference)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy sauce (light soy sauce recommended)
- 1 Tbsp Mirin (rice wine or cooking sherry)
- 1 Tbsp Minced garlic
- 1 tsp Ginger syrup (or minced ginger)
- 1 tsp Vinegar (adds a touch of brightness at the end)
- 1 Tbsp Gochugaru (Korean chili flakes – adjust to spice preference)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy sauce (light soy sauce recommended)
- 1 Tbsp Mirin (rice wine or cooking sherry)
- 1 Tbsp Minced garlic
- 1 tsp Ginger syrup (or minced ginger)
- 1 tsp Vinegar (adds a touch of brightness at the end)
Cooking Instructions
Step 1
Rinse the cutlassfish thoroughly under running water. Gently scrape off the silvery scales with the back of a knife and trim any fins with scissors. This preparation helps the sauce penetrate better and makes the fish more enjoyable to eat. Ensure the internal cavity is clean and free of blood.
Step 2
In a pot, arrange the sliced radish and cubed potatoes at the bottom. This layering allows the radish and potatoes to soak up the delicious braising liquid as they cook, becoming tender and flavorful.
Step 3
Place the prepared cutlassfish pieces on top of the radish and potatoes. Add the sliced onions and the roughly chopped tomatoes around the fish. The tomatoes are a secret ingredient here; they help to balance the saltiness of the dish and add a subtle depth of umami flavor.
Step 4
Now, it’s time to add the braising sauce ingredients directly into the pot. Sprinkle in the gochugaru, gochujang, soy sauce, mirin, minced garlic, ginger syrup, and vinegar. (Tip: While you can mix the sauce separately beforehand, adding the ingredients individually like this is quick and efficient!)
Step 5
Pour in the 1.5 cups of vegetable broth. (You can substitute with anchovy-kelp broth or plain water if preferred.) Bring the liquid to a boil over medium-high heat, then reduce the heat to medium. Adjust the amount of liquid according to your family’s preference for broth consistency.
Step 6
Once the mixture comes to a boil, cover the pot with a lid and reduce the heat to medium-low. Let it simmer and braise gently. To ensure the flavors are evenly distributed, open the lid occasionally and spoon some of the braising liquid over the cutlassfish.
Step 7
When the cutlassfish is tender and the sauce has thickened slightly, add the diagonally sliced green onions and simmer for another minute or two. Transfer the dish to a serving plate and sprinkle with toasted sesame seeds for a beautiful garnish. Your delicious braised cutlassfish with radish is ready to be enjoyed!
