Spicy and Sweet Braised Beltfish Recipe
How to Make Delicious Braised Beltfish (with a Perfect Marinade Recipe)
While grilled beltfish is undeniably delicious, its tender, flaky texture combined with a savory and slightly spicy sauce makes braised beltfish a dish that’s frequently enjoyed. Today, let’s make this popular braised beltfish dish! It’s a flavor explosion that pairs perfectly with rice.
Main Ingredients- 3 Beltfish (fresh or thawed)
- 1 Onion (medium-sized)
- 5 Potatoes (medium-sized)
- 1 Zucchini (medium-sized)
- 2 Stalks of Green Onion
- 2 Chili Peppers (e.g., Korean green or red peppers, adjust to your spice preference)
- Water (as needed)
Spicy and Sweet Marinade- 4 Tbsp Soy Sauce
- 3 Tbsp Gochugaru (Korean chili flakes; use 4 Tbsp for extra spice)
- 1.5 Tbsp Gochujang (Korean chili paste; choose mild or spicy)
- 1 Tbsp Minced Garlic
- 4 Tbsp Mirin (rice wine for cooking; helps remove fishy smell and adds flavor)
- 0.5 Tbsp Black Pepper (freshly ground is recommended)
- 1 Tbsp Sugar (adjust to taste)
- 1 Tsp Dasida (or MSG, optional; enhances umami)
- 0.5 Tbsp Oligodang (corn syrup or honey; for shine and sweetness)
- 1 Tbsp Toasted Sesame Seeds
- 2 Cups Water (approx. 400ml; adjust based on vegetables’ moisture)
- 4 Tbsp Soy Sauce
- 3 Tbsp Gochugaru (Korean chili flakes; use 4 Tbsp for extra spice)
- 1.5 Tbsp Gochujang (Korean chili paste; choose mild or spicy)
- 1 Tbsp Minced Garlic
- 4 Tbsp Mirin (rice wine for cooking; helps remove fishy smell and adds flavor)
- 0.5 Tbsp Black Pepper (freshly ground is recommended)
- 1 Tbsp Sugar (adjust to taste)
- 1 Tsp Dasida (or MSG, optional; enhances umami)
- 0.5 Tbsp Oligodang (corn syrup or honey; for shine and sweetness)
- 1 Tbsp Toasted Sesame Seeds
- 2 Cups Water (approx. 400ml; adjust based on vegetables’ moisture)
Cooking Instructions
Step 1
Prepare the Beltfish: If using frozen beltfish, take it out of the freezer about 30 minutes to an hour before cooking and let it thaw naturally at room temperature or in cool water. Avoid quick thawing methods as they can break the fish’s flesh. Once thawed, gently rinse the beltfish under running water and pat it dry with paper towels.
Step 2
Prepare Aromatic Vegetables: Slice the green onions diagonally into large pieces. Slice the chili peppers diagonally as well, removing seeds if desired, to add spice and color. If you prefer less heat, you can omit the chili peppers or reduce the quantity.
Step 3
Prepare Vegetables for the Stew: Peel the potatoes and cut them into half-moons or large chunks, about 0.7-1cm thick. Cutting them too thinly might cause them to break apart during cooking. Slice the onion into large pieces and cut the zucchini into half-moons or about 1cm thick pieces. Keeping the vegetable sizes consistent ensures they cook evenly.
Step 4
Make the Golden Ratio Marinade: In a bowl, combine soy sauce, gochugaru, gochujang, minced garlic, mirin, black pepper, Dasida (if using), sugar, oligodang, and toasted sesame seeds. Mix well. Finally, add the water and stir until the seasoning is fully dissolved. Your delicious beltfish marinade is ready!
Step 5
Layer Potatoes at the Bottom: Choose a deep pot or earthenware pot. Start by evenly arranging the sliced potatoes at the bottom of the pot. Potatoes take longer to cook, so placing them at the bottom helps them cook through with the other ingredients.
Step 6
Add the Onions: Place the sliced onions on top of the potatoes. As the onions cook, they release their sweetness, enhancing the overall flavor of the braise.
Step 7
Add the Zucchini: Arrange the sliced zucchini attractively on top of the onions. Zucchini cooks quickly, so be mindful not to overcook it.
Step 8
Add the Beltfish: Carefully place the prepared beltfish pieces on top of the vegetables. Handle the fish gently to prevent it from breaking.
Step 9
Pour the Marinade: Drizzle the prepared spicy and sweet marinade evenly over the beltfish and vegetables. It’s important that the marinade coats everything to infuse the flavors.
Step 10
Garnish with Sesame Seeds: After pouring the marinade, sprinkle the toasted sesame seeds over the top. This adds a nutty aroma and a visually appealing finish.
Step 11
Add Green Onions and Chili Peppers and Simmer: Finally, arrange the sliced green onions and chili peppers on top of the beltfish, ensuring they are not overlapping. To prevent the ingredients from sticking and burning at the bottom, add a little more water, just enough to partially cover the ingredients. Bring the mixture to a boil over high heat.
Step 12
Braise to Perfection: Once the stew comes to a rolling boil, reduce the heat to medium-low, cover the pot, and let it simmer slowly. Occasionally, lift the lid to spoon some of the broth over the fish and vegetables, or gently stir to prevent the potatoes from sticking to the bottom. Continue simmering for about 15-20 minutes, or until the potatoes are tender and the sauce has thickened to your liking. Taste and adjust seasoning with a little more soy sauce if needed.
Step 13
Nutritious Braised Beltfish is Ready!: When a delicious aroma fills your kitchen, turn off the heat. Serve this mouthwatering braised beltfish in a bowl, and get ready to enjoy a meal that will have you finishing your rice in no time! Enjoy with a warm bowl of rice.
