Spicy and Sweet Braised Cutlassfish Recipe
Spicy and Sweet Braised Cutlassfish Recipe
Super Simple Braised Cutlassfish Recipe That Revives Even a Lost Appetite
This braised cutlassfish is incredibly delicious with its fluffy potatoes, chewy enoki mushrooms, and savory shrimp! It’s truly a rice thief. If you’ve lost your appetite, this recipe will surely bring it back! ^^♡
Main Ingredients- 5 pieces of fresh cutlassfish (about 10cm per piece)
- 2 large potatoes
- 6 plump shrimp (peeled and deveined)
- 131g of sweet cabbage (cut into bite-sized pieces)
- 1 pack of fragrant enoki mushrooms (trim the ends and separate strands)
Seasoning Sauce- 3 Tbsp spicy gochugaru (Korean chili flakes)
- 3 Tbsp savory soy sauce
- 1 Tbsp minced garlic
- 1/2 Tbsp fermented soybean paste (doenjang)
- 3 Tbsp cooking wine (mirin or rice wine) to remove fishiness
- 1 Tbsp oligosaccharide for sweetness
- 1/2 tsp ginger powder
- 350ml water
- 3 Tbsp spicy gochugaru (Korean chili flakes)
- 3 Tbsp savory soy sauce
- 1 Tbsp minced garlic
- 1/2 Tbsp fermented soybean paste (doenjang)
- 3 Tbsp cooking wine (mirin or rice wine) to remove fishiness
- 1 Tbsp oligosaccharide for sweetness
- 1/2 tsp ginger powder
- 350ml water
Cooking Instructions
Step 1
First, prepare all the ingredients for the braised cutlassfish. Wash the cutlassfish clean. Peel the potatoes and cut them into large chunks. Peel the shrimp and remove the dark vein from their backs. Cut the cabbage into appropriate sizes, and trim the enoki mushrooms, then separate them into strands.
Step 2
Now, let’s make the delicious seasoning sauce. In a large bowl, combine 3 Tbsp gochugaru, 3 Tbsp soy sauce, 1 Tbsp minced garlic, 1/2 Tbsp doenjang, and 1/2 tsp ginger powder.
Step 3
Add 3 Tbsp cooking wine and 1 Tbsp oligosaccharide to the mixture. Stir well until all the seasonings are evenly combined to create a flavorful sauce.
Step 4
In a deep pot, place the prepared potatoes at the bottom. Arrange the cutlassfish pieces attractively on top of the potatoes. Then, spread half of the prepared seasoning sauce evenly over the cutlassfish to allow the flavors to penetrate.
Step 5
Arrange the prepared shrimp, cabbage, and enoki mushrooms attractively on top of the cutlassfish. Placing the ingredients so they don’t overlap will make the dish even more appealing.
Step 6
To the remaining seasoning sauce, add half of the water (approximately 175ml).
Step 7
Stir the sauce and water together until well combined. If there’s any residual seasoning stuck to the bottom of the sauce bowl, rinse it with this water and add it to the pot for an even richer flavor.
Step 8
Pour the diluted seasoning mixture evenly over all the ingredients in the pot. Ensure the sauce seeps in between the ingredients.
Step 9
Pour the remaining half of the water (approx. 175ml) into the bowl used for the sauce. Rinse out any leftover sauce from the bowl and add it to the pot. Make sure there’s enough liquid for simmering.
Step 10
Now, cover the pot with a lid and bring it to a boil over high heat. Wait for the delicious braised cutlassfish to simmer and thicken!
Step 11
Boil over high heat for about 12 minutes. During this time, the potatoes might stick to the bottom of the pot. To prevent this, gently lift the pot and shake it back and forth once or twice. Avoid shaking too often, as it can break the ingredients.
Step 12
After 12 minutes, open the lid and spoon some of the braising liquid over the ingredients on top. Close the lid again, reduce the heat to medium, and continue to simmer for another 5 minutes. The sauce will thicken, and the flavors will deeply infuse into the ingredients.
Step 13
Your delicious braised cutlassfish is ready! Turn off the heat and let it rest for about 5 minutes before serving. Enjoy it with warm rice. The rich flavors and aromas will surely stimulate your appetite.
