Braised Cutlassfish with Fresh Onions
My Favorite Side Dish: Braised Cutlassfish with Onions
This is a delicious braised cutlassfish dish, prepared with fresh, in-season onions layered at the bottom instead of radish. It’s a true rice thief!
Ingredients- 1 Cutlassfish (about 1 fish)
- 1 Onion
- 2 Green Onions (Scallions)
- 2 Korean Green Chilies (Cheongyang)
- Pinch of black pepper
- Pinch of salt
- A little cooking oil
Braising Sauce- 3 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Doenjang (fermented soybean paste)
- 3 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- 2 tsp Minced ginger
- 3 Tbsp Mirin (rice wine)
- 2 Tbsp Plum extract (Maesilcheong)
- 400ml Water
- 3 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Doenjang (fermented soybean paste)
- 3 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- 2 tsp Minced ginger
- 3 Tbsp Mirin (rice wine)
- 2 Tbsp Plum extract (Maesilcheong)
- 400ml Water
Cooking Instructions
Step 1
First, prepare all your ingredients. Clean and cut the cutlassfish. Slice the onion, green onions, and chilies.
Step 2
For the cutlassfish, scrape off the scales with a knife. Then, rinse it gently in water with 1 tablespoon of vinegar added – this helps to remove any fishy odor. Drain the fish well and set aside.
Step 3
Slice the onion into 1.5 cm thick half-moons. Slice the green onions and Korean green chilies diagonally. Preparing your vegetables nicely makes the dish visually appealing.
Step 4
In a bowl, combine all the ingredients for the braising sauce: gochugaru, doenjang, soy sauce, minced garlic, minced ginger, mirin, and plum extract. Add the water and stir well until all the seasonings are evenly dissolved. Make sure there are no lumps.
Step 5
Lightly oil a pot over medium heat. Spread the sliced onions evenly across the bottom of the pot. Then, arrange the prepared cutlassfish pieces on top of the onions. Layering the onions prevents the fish from sticking and burning, while also infusing it with a sweet flavor as it cooks.
Step 6
Pour all the prepared braising sauce evenly over the cutlassfish. It’s important to use all the sauce so the fish absorbs the flavors deeply as it simmers.
Step 7
Cover the pot and let it simmer over medium-low heat for about 10 minutes. This allows the fish to cook through and the flavors to meld. Adjust the heat as needed – if the sauce reduces too quickly, you can add a little more water.
Step 8
After 10 minutes, add the sliced green onions and Korean green chilies to the pot. Continue to simmer for another 1-2 minutes. Taste the sauce and adjust seasoning with salt if needed. A sprinkle of black pepper at the end adds a nice aroma. Your delicious braised cutlassfish is ready!
Step 9
While the braised cutlassfish itself is fantastic, don’t miss out on the tender, lightly seasoned onions. Spoon them over your rice with a drizzle of the flavorful sauce for an incredibly satisfying meal. This dish is so good, it’s guaranteed to make you crave more rice and might just become your favorite ‘rice thief’!
