Spicy and Flavorful Braised Cutlassfish with Radish
Odor-Free Braised Cutlassfish with Radish: The Ultimate Recipe
This braised cutlassfish with radish is a true ‘rice thief’ – it’s so deliciously spicy and savory that you’ll easily finish two bowls of rice! The rich, flavorful sauce that pools at the bottom is perfect for mixing with your rice. Enjoy this comforting and satisfying dish.
Main Ingredients- 1 Cutlassfish
- 1/3 Radish (about 200g)
- 1/3 Onion
- 1 Green Onion
- 2 Korean Green Chilies
- 1 Red Chili
- 500ml Rice Water
- 1 Tbsp Cooking Oil
Seasoning for Fish and Braising Sauce- Pinch of Black Pepper
- 2 Tbsp Soup Soy Sauce
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Doenjang (Fermented Soybean Paste)
- 2 Tbsp Mirin (or Rice Wine)
- 0.5 Tbsp Gochujang (Korean Chili Paste)
- 2 tsp Grated Ginger
- 0.5 Tbsp Brown Sugar
- Pinch of Black Pepper
- 2 Tbsp Soup Soy Sauce
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Doenjang (Fermented Soybean Paste)
- 2 Tbsp Mirin (or Rice Wine)
- 0.5 Tbsp Gochujang (Korean Chili Paste)
- 2 tsp Grated Ginger
- 0.5 Tbsp Brown Sugar
Cooking Instructions
Step 1
First, prepare all your ingredients. Ensuring the freshness of the cutlassfish is key to maximizing its flavor.
Step 2
If your cutlassfish has its head and innards removed, gently scrape off the silvery scales and trim the fins. Cut the fish into manageable pieces (about 2-3 segments) and rinse thoroughly under cold running water. Lightly pat dry. (Keeping the fish fresh at this stage is important.)
Step 3
Slice the radish into semi-circles about 1.5 cm thick. Thinly slice or dice the onion. Cut the green onion, Korean green chilies, and red chili diagonally. The chilies add color and adjust the spiciness level.
Step 4
Now, let’s make the braising sauce, which is crucial for the dish’s flavor. In a bowl, combine the soup soy sauce, gochugaru, minced garlic, doenjang, mirin, gochujang, grated ginger, and brown sugar. Mix well with a spoon until all the ingredients are evenly incorporated. Adding a little doenjang enhances the umami and helps neutralize any fishy odor.
Step 5
In a wide pot, add a tablespoon of cooking oil and spread the sliced radish evenly on the bottom. Place the prepared cutlassfish pieces on top of the radish. Spoon the prepared sauce generously over the fish. Finally, pour in the rice water until the fish is about halfway submerged. Using rice water will give the broth a richer, more savory flavor.
Step 6
Cover the pot with a lid and bring to a simmer over medium heat for about 15 minutes. During this time, the radish will absorb the delicious flavors, and the fish will begin to cook.
Step 7
Check if the radish is tender. Once it is, add the sliced onion and continue to simmer, uncovered, for another 5 minutes, allowing the onion to soften and release its sweetness. Then, add the diagonally sliced chilies (Korean green and red). *From this point onwards, cooking with the lid off is essential to allow any fishy odors to escape, ensuring a clean taste.*
Step 8
Finally, add the diagonally sliced green onion and let it simmer briefly. Just before turning off the heat, sprinkle a pinch of black pepper for the finishing touch. Your delicious and spicy braised cutlassfish with radish is now complete! Enjoy it with a warm bowl of rice.
