Tender Braised Cutlassfish with Seasonal Vegetables
Tender Braised Cutlassfish with Seasonal Vegetables
Summer Delight! Spicy & Sweet Braised Cutlassfish Recipe with Seasonal Veggies (feat. Durimoon)
Introducing a special recipe for braised cutlassfish, made even more delicious with sweet zucchini and tender eggplant instead of radish. It’s a perfect side dish that goes wonderfully with rice!
Main Ingredients- 2 packs boneless cutlassfish (approx. 2 medium-sized fish)
- 1/3 zucchini
- 1 small eggplant
- 1 small onion
- 2 Korean chili peppers (cheongyang)
- 1 green onion
- Water (enough to generously cover)
- Generous amount of black pepper
Braising Sauce- 1 Tbsp minced garlic
- 1 Tbsp white sugar or raw sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste) (heaping)
- 1/3 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp soy sauce
- 5 Tbsp water
- 1 Tbsp minced garlic
- 1 Tbsp white sugar or raw sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste) (heaping)
- 1/3 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp soy sauce
- 5 Tbsp water
Cooking Instructions
Step 1
First, prepare the zucchini. Using zucchini in braised dishes, instead of radish, adds a wonderfully refreshing and sweet flavor, especially during summer. Of course, you can use radish if you prefer. Slice the zucchini about 0.5cm thick into half-moon shapes.
Step 2
Take one small eggplant. Cut it into three equal pieces, then cut each piece into three again. Make shallow scores diagonally with a knife so the sauce can penetrate well.
Step 3
For this braised cutlassfish, we’re using convenient boneless cutlassfish fillets. This makes preparation easy as you don’t need to debone, and it’s very pleasant to eat. This is about the equivalent of two medium-sized fish.
Step 4
Let’s make the special sauce that defines the flavor of braised cutlassfish! Making it directly in the pot you’ll be cooking in saves on dishes. Combine 1 Tbsp minced garlic, 1 Tbsp sugar, 2 Tbsp gochugaru, 1 heaping Tbsp gochujang, 1/3 Tbsp doenjang, 1 Tbsp soy sauce, and 5 Tbsp water. Mix everything well until evenly combined.
Step 5
Now, we’ll push the delicious, freshly made braising sauce to one side of the pot. It’s time to start layering the ingredients for braising.
Step 6
Place the prepared zucchini and one small sliced onion at the bottom of the pot. The sweetness from the onion will add further depth of flavor to the dish.
Step 7
Now, carefully arrange the boneless cutlassfish fillets on top of the sauce. As you layer the fish, spoon some of the sauce over each piece. This ensures the flavor is evenly distributed and enhances the overall taste.
Step 8
Pour in enough water to generously cover the ingredients. About half-submerged will ensure it’s not too salty and results in a nice, slightly thick sauce.
Step 9
Cover the pot with a lid and bring it to a boil over high heat. Let it cook until steam starts to rise vigorously.
Step 10
Once the liquid starts boiling, remove the lid and reduce the heat to medium. We’ll let it simmer gently from now on.
Step 11
About halfway through the simmering process, add the prepared eggplant pieces around the edges of the pot. Continue to braise for about 10 minutes. This allows the zucchini and eggplant to become tender and absorb the delicious sauce.
Step 12
As the braised cutlassfish starts to thicken, add the diagonally sliced green onion and Korean chili peppers. Sprinkle a generous amount of black pepper over everything. This will add a wonderful spicy aroma and flavor.
Step 13
Let the braised cutlassfish simmer a bit longer. The sauce will thicken into a rich consistency, creating a spicy and deeply savory flavor. It looks so tempting, perfect for spooning over a bowl of rice!
Step 14
Voila! Your spicy and tender braised cutlassfish is ready. We’ve made it extra special today by adding plenty of zucchini and eggplant, making it a more substantial and delightful meal. The zucchini soaks up the braising sauce, becoming incredibly sweet and spicy, and the eggplant turns out wonderfully tender. Enjoy this delicious cutlassfish along with the flavorful vegetables in this special ‘Durimoon’ braised cutlassfish recipe. You must try it!
