Tender Braised Cutlassfish with Ferns: A Delicious Rice Companion Recipe
Experience the Perfect Harmony of Tender Cutlassfish and Chewy Ferns: Braised Cutlassfish with Ferns
When you’re craving something savory, this dish is your perfect answer! The slightly firm yet tender texture of the ferns combined with the melt-in-your-mouth soft cutlassfish, served over warm rice, makes for an irresistible side dish that’s sure to be a ‘rice thief.’ Discover the rich flavor of this simple yet deeply satisfying braised cutlassfish with ferns recipe and reignite your family’s appetite!
Main Ingredients
- 7 pieces of Cutlassfish (cut into portions)
- 2 Korean Green Chilies (Cheongyang peppers)
- 1/2 Onion
- 410g Boiled Ferns (Fiddleheads)
- Perilla leaves (optional)
- A small amount of Carrot
- 1 stalk of Green Onion (Scallion)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Coarsely slice the onion. Remove the seeds from the Korean green chilies and slice them diagonally along with the green onion. Slice the carrot thinly. Thinly slice the perilla leaves as well. (Perilla leaves and carrots are optional, but they add great color and flavor!)
Step 2
Prepare your boiled ferns. If you have fresh ferns, rinse them thoroughly, trim off the tough ends, and boil in water for about 15-20 minutes until tender. Drain them well and squeeze out any excess water. This ensures a pleasant, tender texture.
Step 3
Let’s make the delicious braising sauce! In a bowl, combine 2 Tbsp soup soy sauce, 2 Tbsp brewed soy sauce, 1 Tbsp minced garlic, 2 Tbsp cooking wine, 1 tsp ginger juice, 1 Tbsp sesame oil, 3 Tbsp gochugaru, and 1 tsp gochujang. Mix well until all ingredients are evenly combined. Your flavorful sauce is ready!
Step 4
Now, let’s clean the cutlassfish. Rinse the fish under cold water and trim off any sharp fins and the tail. Scrape off the dark inner lining along the backbone thoroughly. Pat the fish dry with paper towels to prevent it from breaking apart during cooking.
Step 5
It’s time to season the ferns! Place the boiled ferns in a bowl and add about 1 Tbsp of the prepared braising sauce. Gently mix and marinate the ferns. This pre-seasoning helps the ferns absorb the flavors more deeply, making them more delicious.
Step 6
Take a pot or a deep skillet. First, spread the marinated ferns evenly on the bottom of the pot. Arrange the prepared cutlassfish pieces on top of the ferns. Spoon the remaining braising sauce evenly over the fish.
Step 7
Now, arrange the prepared vegetables attractively. Place the sliced onion, green chilies, and green onions around the fish. Drizzle any remaining sauce over the vegetables. If you’re using carrots for color, add them now as well.
Step 8
Time to add the braising liquid. Pour 2 cups of anchovy-kelp broth into the pot. If you have rice water, add about 1/2 cup more – it will make the sauce richer and give it a nice sheen. The liquid should just about cover the ingredients.
Step 9
Let’s start simmering! Bring the pot to a boil over medium-high heat. Once boiling, remove the lid and let it simmer for 5 minutes on medium-high heat. This helps to evaporate any fishy smells and concentrate the flavors. After 5 minutes, cover the pot with a lid, reduce the heat to medium-low, and simmer for 20 minutes. The cutlassfish will become tender, and the flavors will meld beautifully.
Step 10
This is the final cooking step! After 20 minutes, remove the lid. The sauce should have reduced nicely. Now, place the thinly sliced carrots and perilla leaves on top. (You can skip this step if you don’t have carrots or perilla leaves.) Cover the pot again and simmer for another 2 minutes. This will infuse the fresh aroma of the vegetables into the dish.
Step 11
It’s time to plate your delicious braised cutlassfish with ferns! Carefully arrange the ferns around the edge of a serving dish. Place the tender, braised cutlassfish in the center. Sprinkle 1 Tbsp of toasted sesame seeds over the top for a final touch. Your beautiful and flavorful dish is ready! Enjoy it with a steaming bowl of rice!
