Spicy and Sweet Braised Semi-Dried Cutlassfish
Easy Recipe for Semi-Dried Cutlassfish Braised with a Savory and Sweet Sauce (Bone-Free)
Craving the taste of the sea? This recipe is perfect for those days when fresh fish feels out of reach. We’re making a delicious braised dish using semi-dried cutlassfish, which is incredibly easy to eat because it has no bones. This recipe is a bit of an older one from when I visited Masan and bought some semi-dried cutlassfish at the fish market. You can grill it, but braising it in this savory-sweet sauce is a real treat! The cutlassfish is filleted and dried, making it convenient to cook and eat. It’s perfect for a side dish or even a main meal.
Ingredients (Tablespoon (10ml) / Measuring Cup (200ml) as standard)
- 8 pieces of semi-dried cutlassfish fillet (equivalent to 4 whole cutlassfish)
- 250g potatoes (about 1-2 medium potatoes)
- 1 purple onion
- 1 green onion (or onion sprouts)
Seasoning
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 3 Tbsp mirin (or cooking wine)
- 2 Tbsp fish sauce (anchovy or similar)
- 1 Tbsp minced garlic
- 0.5 Tbsp ginger syrup (or 1/2 tsp minced ginger)
- 1 Tbsp oligosaccharide (or corn syrup, rice syrup)
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 3 Tbsp mirin (or cooking wine)
- 2 Tbsp fish sauce (anchovy or similar)
- 1 Tbsp minced garlic
- 0.5 Tbsp ginger syrup (or 1/2 tsp minced ginger)
- 1 Tbsp oligosaccharide (or corn syrup, rice syrup)
Cooking Instructions
Step 1
This dish is a delicious side that’s no less satisfying than a regular cutlassfish stew, made with plenty of potatoes and a spicy, savory sauce! If you have bone-free cutlassfish fillets, they are also great pan-fried or grilled. Braising them in soy sauce makes a fantastic side dish for kids too.
Step 2
First, rinse the semi-dried cutlassfish fillets under running water to remove any impurities and drain them well. Since these fillets are often sold pre-cut, there are no heads or tails and no need for further preparation. Coincidentally, the purple onion at home had started to sprout, so I decided to use that, and I prepared potatoes instead of radish for a fluffy texture.
Step 3
Now, arrange the generously cut potato pieces at the bottom of the pot. These potatoes will absorb the delicious sauce as they cook. Next, place the cutlassfish fillets on top in a zigzag pattern. Then, add the thickly sliced purple onion. The natural sweetness of the onion will enhance the overall flavor of the dish.
Step 4
I used onion sprouts here instead of green onion, but about one large green onion, chopped, would work perfectly. The fresh aromatics from the green onions help to reduce any fishy smell. Sprinkle the minced garlic and sweet ginger syrup evenly over the fish and vegetables. Follow with a generous amount of gochugaru (Korean chili flakes) spread across the surface. If you don’t have ginger syrup, you can use about 1/2 teaspoon of minced fresh ginger or ginger powder.
Step 5
Add the soy sauce and fish sauce for umami, and the mirin to eliminate any fishy odors. Pour in 1.5 cups (300ml) of water. Finally, add 1 tablespoon of oligosaccharide (or corn syrup/rice syrup) for a touch of sweetness. Bring the mixture to a boil over high heat, then reduce to medium-low heat and simmer for about 15-20 minutes, or until the sauce has reduced and thickened to a luscious glaze. During cooking, it’s helpful to keep the lid ajar to allow any fishy smells to evaporate. Basting the fish with the sauce occasionally will further infuse it with flavor. You’ll know it’s ready when the sauce is slightly thickened and coats the fish beautifully.
Step 6
Serve the finished braised cutlassfish alongside the tender, cooked potatoes. I used potatoes today because I didn’t have any radish, but they turned out wonderfully fluffy and soaked up the sauce so well! Radish would also be delicious in this dish.
Step 7
If you’re making this for children, a milder, soy-sauce-based version is recommended. However, for an adult palate, making it spicy with gochugaru is key to cutting through any remaining fishiness and delivering a wonderfully complex and satisfying flavor.
Step 8
The best part about using semi-dried cutlassfish fillets is that they are practically boneless, making them incredibly easy to eat. The slightly chewy texture from the drying process, combined with the concentrated umami flavor and the spicy-sweet sauce, creates an irresistible dish that will have you reaching for more rice!
