Spicy Mala Flavor Braised Codfish
Spicy Mala Flavor Braised Codfish
#Malalover #CodfishRecipe #MalaCodfishBraising #MalaSauceInspiration #TwistOnBraisedCod
Tired of the same old braised cod? Get ready for a flavor explosion with this ‘Mala Codfish Braise’! This recipe fuses the bold, tingling sensation of Mala sauce with the delicate flavor of codfish, enhanced by the comforting earthiness of dried radish greens (siraegi) and the sweetness of radish. The rich, savory broth from the codfish combines with the signature Mala numbing and spicy notes, creating a truly addictive dish that pairs perfectly with rice. Even with its complex flavors, this Mala Codfish Braise is surprisingly easy to make at home with readily available Mala sauce. If you’re a fan of Mala, this dish is an absolute must-try!
Ingredients- Codfish (frozen, cleaned) 1kg
- Radish 1/4 medium (approx. 300g)
- Blanched dried radish greens (siraegi) 600ml (drained)
- Store-bought Mala sauce 360g
- Soy sauce 1 Tbsp
- Minced garlic 2 Tbsp
- Chopped scallions 4 Tbsp
- Cooking wine (Mirin, etc.) 2 Tbsp
- Sugar 1 Tbsp
- Broth (anchovy-kelp or rice water) 300ml
Cooking Instructions
Step 1
First, wash the radish thoroughly, peel it, and slice it into approximately 1cm thick pieces, then cut them into half-moon shapes. Arrange the sliced radish at the bottom of your pot. This prevents the codfish from sticking and allows the radish to absorb the delicious braising liquid, making it extra flavorful. If you prefer the radish to hold its shape longer, you can slice it slightly thicker.
Step 2
Place the prepared codfish pieces on top of the radish layer in the pot. Ensure there’s a little space between the pieces to allow for even cooking.
Step 3
Rinse the blanched dried radish greens (siraegi) once more under running water. Squeeze out any excess water thoroughly. Then, cut them into bite-sized pieces, about 5-7cm in length.
Step 4
Generously layer the prepared dried radish greens over the codfish. The siraegi will soak up the flavorful Mala sauce and become wonderfully tender.
Step 5
Now, let’s add the flavorings. Evenly spread the store-bought Mala sauce over the codfish and siraegi. Sprinkle the minced garlic and chopped scallions on top. Add the soy sauce, cooking wine, and sugar to enhance the overall umami and complexity of the sauce.
Step 6
Pour the 300ml of broth (anchovy-kelp broth or rice water) carefully into the pot. Cover with a lid and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently until everything is well-cooked and the sauce has thickened slightly, about 20-25 minutes. This process ensures the codfish is tender, the radish is infused with Mala flavor, and the siraegi is deliciously seasoned. You can spoon some of the braising liquid over the ingredients occasionally.
Step 7
Once the codfish, radish greens, and radish are tender and the sauce has reduced beautifully, arrange the Mala Codfish Braise on a serving plate. Spoon the fragrant Mala-infused sauce generously over everything. This dish is an absolute delight when served over a bowl of hot rice – the tender codfish, soft siraegi, and flavorful radish create a perfect bite. Enjoy this incredibly satisfying ‘rice thief’ dish, where the tingly Mala meets the savory codfish!
