Spicy Braised Cutlassfish with Potatoes (Altoran Style)
Spicy Braised Cutlassfish with Potatoes (Altoran Style)
Altoran Recipe for Braised Cutlassfish with Potatoes: A Spicy Flavor Bomb with Seasonal Fish, Perfected with a Golden Ratio Marinade and Expert Fish Preparation Tips
This Altoran-style braised cutlassfish with potatoes is a symphony of fresh, seasonal fish and sweet, new potatoes, creating an irresistible flavor. It’s so delicious, even my husband, who usually avoids fish stews, fell in love with it! Following the secrets of renowned fish stew restaurants, we first partially cook the radish or potatoes in the braising liquid before adding the fish and sauce. We also finely blend onions into the sauce to ensure every bite is infused with rich flavor. While it might seem a bit involved, the result is so rewarding, you’ll be glad you made it! Now is the perfect time to enjoy affordable, fresh cutlassfish.
Main Ingredients- 3 new potatoes
- 2 fresh cutlassfish
- 3 Tbsp lemon juice
- 1/2 large green onion, sliced diagonally
- 1 red chili pepper, sliced diagonally
- 2 green chili peppers, sliced diagonally
- 1 Tbsp sesame seeds
Potato Braising Sauce- 100g finely chopped onion
- 1 Tbsp minced ginger
- 100ml water
- 150g radish, thinly sliced
- 3 Tbsp soy sauce
- 2 Tbsp sugar
Main Braising Sauce- 9 Tbsp soy sauce
- 4 Tbsp sugar
- 6 Tbsp cooking wine (Cheongju)
- 2 Tbsp minced garlic
- 3 Tbsp gochugaru (Korean chili flakes)
- 1/3 tsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- A pinch of black pepper
- 100g finely chopped onion
- 1 Tbsp minced ginger
- 100ml water
- 150g radish, thinly sliced
- 3 Tbsp soy sauce
- 2 Tbsp sugar
Main Braising Sauce- 9 Tbsp soy sauce
- 4 Tbsp sugar
- 6 Tbsp cooking wine (Cheongju)
- 2 Tbsp minced garlic
- 3 Tbsp gochugaru (Korean chili flakes)
- 1/3 tsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- A pinch of black pepper
Cooking Instructions
Step 1
【Prepare the Potato Braising Sauce】 In a blender, combine 150g of thinly sliced radish, 100g of finely chopped onion, 1 Tbsp of minced ginger, and 100ml of water. Blend until all ingredients are finely pureed.
Step 2
Strain the blended mixture through a fine-mesh sieve to obtain a clear liquid. (You can discard the solids or include them if you prefer a thicker sauce.)
Step 3
Add 3 Tbsp of soy sauce and 2 Tbsp of sugar to the strained liquid and mix well to create the potato braising sauce.
Step 4
Peel the 3 new potatoes and slice them into 1cm thick rounds. Soak the sliced potatoes in cold water, then rinse them to remove excess starch; this step ensures a cleaner and tastier stew.
Step 5
【Prepare the Cutlassfish】 Clean the 2 cutlassfish by removing their fins, innards, and scales, then rinse them under running water. Make shallow, diamond-shaped scores on one side of each fish with a knife. This helps the sauce penetrate better and prevents the fish from breaking apart during cooking.
Step 6
Evenly drizzle 3 Tbsp of lemon juice over the prepared cutlassfish and let it marinate for about 10 minutes. Lemon juice helps eliminate any fishy odor and tenderizes the flesh.
Step 7
【Prepare the Main Braising Sauce】 In a bowl, combine 9 Tbsp of soy sauce, 4 Tbsp of sugar, 6 Tbsp of cooking wine (Cheongju), 2 Tbsp of minced garlic, 3 Tbsp of gochugaru, 1/3 tsp of gochujang, 1 Tbsp of sesame oil, and a pinch of black pepper. Whisk everything together until well combined to make the flavorful main braising sauce.
Step 8
Place the rinsed potato slices into a pot. Pour all of the prepared potato braising sauce over them. Start cooking over high heat.
Step 9
Once the sauce begins to boil, reduce the heat to low and continue to simmer for another 5 minutes. This will partially cook the potatoes.
Step 10
When the potatoes are about halfway cooked, pour half of the main braising sauce over them. Cooking in stages like this prevents the sauce from burning and ensures the flavors meld evenly.
Step 11
Carefully arrange the lemon-marinated cutlassfish into the pot. Pour the remaining half of the main braising sauce evenly over the fish.
Step 12
Increase the heat back to high and bring the sauce to a rolling boil. This step helps the delicious sauce coat the fish.
Step 13
Once boiling, reduce the heat to low again, cover the pot, and simmer for about 6 more minutes. To ensure the fish is cooked through and moist, you can spoon some of the sauce over the fish occasionally during this time.
Step 14
Finally, add the diagonally sliced green onions, red chili, and green chilies. Sprinkle with 1 Tbsp of sesame seeds for a beautifully presented and delicious braised cutlassfish with potatoes. Enjoy this delightful dish with a bowl of hot rice!
