Spicy and Sweet Braised Cutlassfish with Gochujang
How to Make Delicious Braised Cutlassfish with Gochujang for a Home-Cooked Meal
The perfect side dish to make your rice disappear! Introducing a recipe for braised cutlassfish with gochujang, infused with a spicy and sweet sauce. The chewy texture of the cutlassfish combined with the savory gochujang sauce is simply exquisite. It’s easy to make, allowing you to enjoy a hearty meal at home.
Main Ingredients
- 2 Frozen Cutlassfish
- 4 Tbsp All-purpose Flour
- 2 Tbsp Cooking Oil
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
Today, we’re making ‘Spicy and Sweet Braised Cutlassfish with Gochujang.’ First, let’s gather all the necessary ingredients. You’ll need 2 cutlassfish, 4 tablespoons of all-purpose flour, 2 tablespoons of cooking oil, and 1 tablespoon of sesame oil. For marinating the cutlassfish, prepare 2 dried kelp sheets, 1/2 tablespoon of salt, 1 tablespoon of mirin, a pinch of grated ginger, and 3 cups of water. Finally, to create the delicious sauce, mix together 1 tablespoon of minced garlic, 1/2 tablespoon of soy sauce, 2 tablespoons of oligodang, 2 tablespoons of gochujang, 1/2 tablespoon of sugar, 1/2 cup of water, and a pinch of black pepper.
Step 2
Let’s start by defrosting and marinating the cutlassfish. In a bowl, combine 3 cups of water with 2 dried kelp sheets, 1/2 tablespoon of salt, 1 tablespoon of mirin, and a pinch of grated ginger. Mix well. Now, add the 2 frozen cutlassfish and let them soak for about 20 minutes. This will help them defrost while absorbing the marinade. Adding kelp not only removes any fishy odor but also enhances the umami flavor.
Step 3
Once the cutlassfish have been marinated, rinse them briefly under running water and then squeeze out any excess moisture with your hands. Removing the water thoroughly will help the sauce to penetrate better and give the fish a chewier texture when braised.
Step 4
Now, let’s prepare the savory sauce for our braised cutlassfish! In a bowl, combine 1 tablespoon of minced garlic, 1/2 tablespoon of soy sauce, 2 tablespoons of oligodang, 2 tablespoons of gochujang, 1/2 tablespoon of sugar, 1/2 cup of water, and a pinch of black pepper. Whisk everything together until smooth. Aim for that perfect balance of spicy and sweet!
Step 5
It’s time to coat the moisture-free cutlassfish. Place 4 tablespoons of all-purpose flour into a resealable bag or a container. Add the squeezed cutlassfish and gently shake the bag to ensure the flour evenly coats the fish on all sides. This step is crucial for achieving a crispy exterior and allowing the sauce to adhere beautifully.
Step 6
Heat a pan over medium-low heat and add 2 tablespoons of cooking oil. Carefully place the flour-coated cutlassfish into the hot oil. Pan-fry them until they are golden brown and crispy on both sides. This should take about 4-5 minutes per side, or until you can smell a nice toasty aroma.
Step 7
Once the cutlassfish are nicely browned, pour in the prepared sauce. Continue to cook over medium-low heat, basting the fish with the sauce by spooning it over them for about 3 minutes. If the sauce starts to thicken too much, you can add a little more water. The key is to reduce the sauce until it coats the fish with a glossy sheen.
Step 8
Just before turning off the heat, drizzle in 1 tablespoon of sesame oil. This will add a wonderful nutty aroma that further enhances the flavor of the dish. Give it a gentle stir to distribute the sesame oil evenly.
Step 9
Your delicious Spicy and Sweet Braised Cutlassfish with Gochujang is now ready! Served over a hot bowl of rice, it’s an absolute delight. Don’t forget to scoop up every last bit of the flavorful sauce. Enjoy this hearty and satisfying home-cooked dish with your entire family!
