Savory Mixed Fish Stew (Assorted Fish Braised)
Homemade Delight: Braised Assorted Fish with Hairtail and Flounder
A delightful side dish made with leftover fish! This hearty and flavorful braised assorted fish is perfect for a satisfying meal.
Main Ingredients- 2 small flounder
- 1 medium hairtail fish
- 450g Korean radish (daikon)
- 1 onion
- 1 green onion (scallion)
- 2 Korean chili peppers (cheongyang)
- 800ml water
Braising Sauce- 2 Tbsp soy sauce
- 3-4 Tbsp red chili flakes (gochugaru)
- 1.5 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin or similar)
- 1 tsp ginger powder
- 1 Tbsp plum extract (for sweetness and umami)
- 1 tsp black pepper
- 2 Tbsp soy sauce
- 3-4 Tbsp red chili flakes (gochugaru)
- 1.5 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin or similar)
- 1 tsp ginger powder
- 1 Tbsp plum extract (for sweetness and umami)
- 1 tsp black pepper
Cooking Instructions
Step 1
First, let’s prepare the fish. Gently scrape off the scales from the flounder and hairtail with the back of a knife. Rinse them thoroughly under cold running water, pat them dry with a paper towel, and make a few shallow cuts on the body of the fish. This helps the sauce penetrate better.
Step 2
Now, prepare the vegetables for the stew. Peel and wash the Korean radish, then slice it into flat, approximately 0.5cm thick pieces. Slice the onion into thick strips, and cut the green onion into similar lengths. Slice the Korean chili peppers diagonally to add a nice spicy kick.
Step 3
The key to a delicious fish stew is the sauce! In a bowl, combine the soy sauce, red chili flakes, minced garlic, cooking wine, ginger powder, plum extract, and black pepper. Mix well to create the braising sauce. The plum extract adds sweetness and helps to reduce any fishy odor.
Step 4
Let’s start cooking! Place the prepared radish slices at the bottom of a deep pot or pan. Pour in 400ml of water and bring it to a boil over high heat for 5 minutes. This step helps to soften the radish and allows it to absorb the flavors well without breaking apart later.
Step 5
Once the radish is slightly tender, arrange the prepared flounder and hairtail pieces on top, making sure they are not overlapping. Pour the prepared braising sauce evenly over the fish. Add the remaining 400ml of water around the edges of the pot. Bring to a boil uncovered over high heat and cook for 10 minutes.
Step 6
After 10 minutes, reduce the heat to medium and cover the pot. Let it simmer for another 10 minutes to ensure the fish is cooked through. Then, remove the lid, add the sliced onions, and continue to braise uncovered for another 10 minutes. The sweetness of the onions will meld into the sauce, adding depth.
Step 7
Finally, reduce the heat to low. Add the diagonally sliced Korean chili peppers and the roughly chopped green onions. Cook for another 5-10 minutes, allowing the sauce to thicken slightly and the flavors to meld. Taste and adjust seasoning if needed, adding a splash more soy sauce if it’s not salty enough.
Step 8
And there you have it – a delicious braised assorted fish stew featuring flounder and hairtail! Serve this over a bowl of hot rice for a wonderful meal. You can create a special dish even with leftover fish!
