Spicy and Savory Braised Cutlassfish with Potatoes: A True Rice Thief!
A Must-Have Fish Side Dish! Deliciously Spicy Braised Cutlassfish with Potatoes Recipe
This is a special braised cutlassfish dish made with tender potatoes instead of radish, offering a unique and delightful twist. The spicy and savory sauce is so addictive it will have you finishing your rice in no time – a true ‘rice thief’! Elevate your everyday meals with this recipe that brings a gourmet touch to your table, perfect for any occasion.
Main Ingredients- 1 Cutlassfish (cut into sections)
- 1 Medium Potato
- 2 Cheongyang Peppers (Korean chili peppers)
- 1 Red Chili Pepper
- 1 Scallion (Green Onion)
- A little Cooking Oil
- 1.5 cups (approx. 300ml) Anchovy Broth
Spicy & Savory Braising Sauce- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Regular Soy Sauce (Jin-ganjang)
- 2 Tbsp Red Pepper Flakes (Gochugaru)
- 0.5 Tbsp Soybean Paste (Doenjang)
- 1 Tbsp Minced Garlic
- 2 tsp Grated Ginger (or 1/2 tsp)
- 0.5 Tbsp Brown Sugar (or 1 tsp)
- 2 Tbsp Rice Wine (Mirin)
- A pinch of Black Pepper
- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Regular Soy Sauce (Jin-ganjang)
- 2 Tbsp Red Pepper Flakes (Gochugaru)
- 0.5 Tbsp Soybean Paste (Doenjang)
- 1 Tbsp Minced Garlic
- 2 tsp Grated Ginger (or 1/2 tsp)
- 0.5 Tbsp Brown Sugar (or 1 tsp)
- 2 Tbsp Rice Wine (Mirin)
- A pinch of Black Pepper
Cooking Instructions
Step 1
Before you begin cooking, prepare all your ingredients. This will make the cooking process much smoother and more enjoyable.
Step 2
Peel the potatoes and cut them into bite-sized pieces, about 1.5cm thick (cubed or half-moons). Slice the Cheongyang peppers and red chili pepper thinly on an angle to add spice and color. Slice the scallion diagonally. Prepare all vegetables.
Step 3
Trim the cutlassfish sections if needed, and use scissors to cut off the fins along the edges. Scrape off the scales with the back of a knife, then rinse the fish thoroughly under running water. This step is important for removing any fishy odor.
Step 4
In a bowl, combine all the braising sauce ingredients: soy sauce for soup, regular soy sauce, red pepper flakes, soybean paste, minced garlic, grated ginger, brown sugar, rice wine, and black pepper. Stir well until everything is evenly mixed to create a delicious braising sauce.
Step 5
Lightly grease a wide pan (a Wok or ‘Gungjung-pan’ is recommended) with cooking oil. Arrange the sliced potatoes evenly on the bottom of the pan. Place the cleaned cutlassfish sections on top of the potatoes. Pour the prepared braising sauce evenly over the fish and potatoes. Pour the anchovy broth around the edges of the pan.
Step 6
Cover the pan with a lid and bring to a simmer over medium heat for about 10 minutes. This allows the fish and potatoes to start cooking and absorb the flavors of the sauce.
Step 7
After 10 minutes, remove the lid. Spoon some of the braising liquid over the fish and potatoes. This helps the flavors distribute evenly and adds a glossy finish. Continue to simmer uncovered for about 3 more minutes, allowing the sauce to thicken slightly.
Step 8
Check if the sauce has reduced by about half and if the potatoes are tender when pierced with a fork. Once the potatoes are cooked through, add the sliced Cheongyang and red chili peppers, and let them cook for a minute or two.
Step 9
Turn off the heat. Sprinkle the diagonally sliced scallions over the top. The residual heat will gently cook the scallions, releasing their subtle sweetness and aroma, completing your delicious Braised Cutlassfish with Potatoes. It’s ready to be served immediately or after cooling slightly.
Step 10
This spicy and savory braised cutlassfish with potatoes is the ultimate side dish that makes rice disappear in an instant. Add this ‘rice thief’ to your dinner menu tonight!
