Spicy Braised Cutlassfish with Radish
Spicy Braised Cutlassfish with Radish
Make Famous Restaurant-Worthy Braised Cutlassfish with Radish at Home!
I visited my parents’ home for Chuseok and they gave me some excellent cutlassfish! Excited, I brought it home and made this delicious braised cutlassfish with radish. It’s a perfect blend of savory and spicy, with tender fish and sweet radish that is incredibly satisfying with rice.
Main Ingredients- 1 prepared cutlassfish (cut into serving-sized pieces)
- 200g Korean radish (daikon), sliced about 1.5cm thick
- 1/2 onion, thinly sliced
- 1 stalk green onion, cut into large pieces
- 2 Korean green chili peppers, diagonally sliced (adjust to your spice preference)
- 1 red chili pepper, diagonally sliced (for color)
- 300ml anchovy broth (or water if unavailable)
Flavorful Seasoning Mix- 3 Tbsp soy sauce (for savory depth)
- 2 Tbsp gochugaru (Korean chili flakes, for color and spice)
- 1/2 Tbsp gochujang (Korean chili paste, for umami)
- 2 Tbsp minced garlic
- 3 Tbsp grated radish (enhances sweetness)
- 3 Tbsp grated onion (adds sweetness and flavor)
- 1 Tbsp sugar (adjust sweetness)
- 1 Tbsp rice syrup or corn syrup (for gloss and sweetness)
- 1 Tbsp perilla oil (for nutty aroma and flavor)
- 1/2 tsp ginger powder (to remove fishy odor)
- A pinch of black pepper
- 3 Tbsp soy sauce (for savory depth)
- 2 Tbsp gochugaru (Korean chili flakes, for color and spice)
- 1/2 Tbsp gochujang (Korean chili paste, for umami)
- 2 Tbsp minced garlic
- 3 Tbsp grated radish (enhances sweetness)
- 3 Tbsp grated onion (adds sweetness and flavor)
- 1 Tbsp sugar (adjust sweetness)
- 1 Tbsp rice syrup or corn syrup (for gloss and sweetness)
- 1 Tbsp perilla oil (for nutty aroma and flavor)
- 1/2 tsp ginger powder (to remove fishy odor)
- A pinch of black pepper
Cooking Instructions
Step 1
Gently scrape off the silvery skin on the cutlassfish with the back of a knife and rinse it under cold water. Prepare the fish by cutting it into manageable pieces.
Step 2
Let’s make the key seasoning for our delicious braised cutlassfish! In a medium bowl, add 3 tablespoons of soy sauce.
Step 3
Add 2 tablespoons of gochugaru (Korean chili flakes) for vibrant color and a nice kick.
Step 4
Stir in 1/2 tablespoon of gochujang (Korean chili paste) for an extra layer of umami.
Step 5
Generously add 2 tablespoons of minced garlic for a wonderful aroma.
Step 6
Grate some radish and add 3 tablespoons; this helps to release the radish’s natural sweetness into the sauce.
Step 7
Grated onion (3 tablespoons) will make the sauce smoother and add more depth of flavor.
Step 8
Add 1 tablespoon of sugar to balance the flavors.
Step 9
For a lovely sheen and subtle sweetness, add 1 tablespoon of rice syrup or corn syrup.
Step 10
Finally, drizzle in 1 tablespoon of perilla oil for a rich, nutty aroma. (Sesame oil can be substituted, but perilla oil is highly recommended for this dish.)
Step 11
Add 1/2 teaspoon of ginger powder to eliminate any potential fishy odors. (Ginger juice can be used as an alternative.)
Step 12
Season with a pinch of black pepper. Whisk everything together thoroughly to create a well-balanced and delicious seasoning mix.
Step 13
Now, let’s start braising! In a deep pot or pan, place the sliced Korean radish at the bottom. This prevents the fish from sticking and helps the radish absorb the flavors.
Step 14
Pour in the 300ml of anchovy broth. Bring it to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer for about 5 minutes. The radish should start to soften and become slightly translucent.
Step 15
After 5 minutes, gently push the radish to the sides and arrange the prepared cutlassfish pieces neatly on top.
Step 16
Spoon the prepared seasoning mix evenly over the fish and radish, ensuring it gets into all the nooks and crannies. Bring to a boil over high heat for 5 minutes to allow the flavors to meld.
Step 17
Once the sauce starts to bubble, add the sliced 1/2 onion. The onion will soften and release its sweetness into the braising liquid, adding another layer of flavor.
Step 18
Add the large pieces of green onion for extra aroma and texture.
Step 19
Toss in the diagonally sliced green chilies for heat and the red chili for visual appeal. Continue to simmer over medium-low heat until the sauce has reduced to a rich, flavorful consistency (about 10-15 minutes). Your delicious braised cutlassfish with radish is ready!
Step 20
This braised cutlassfish is truly a rice thief! The tender, flaky fish combined with the sweet, flavorful radish soaked in the spicy sauce is absolutely irresistible. Spoon it over rice, and you’ll finish your meal in no time. It’s a dish everyone in the family will love!
Step 21
Enjoy your healthy and happy meal today with this delicious dish! ^^
