Braised Flatfish with Radish
The Best Home-Style Side Dish! Golden Recipe for Braised Flatfish with Radish
Enjoy this delicious braised flatfish, gently simmered with sweet and refreshing radish. This pan-fried fish dish is a perfect side that pairs wonderfully with rice and is easy to make at home. The tender, flaky flatfish and the subtle sweetness of the radish create a delightful harmony that everyone, young and old, will love.
Main Ingredients- 3 Flatfish (approx. 150g each)
- 100g Radish
- 1/4 Onion
- 1/2 Green Onion
- 1 Korean Green Chili (or dried chili)
- 300ml Water
Braising Sauce- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Sugar
- 2 Tbsp Cooking Wine (Mirin or Rice Wine)
- 1/2 tsp Ginger Powder (or a little grated ginger)
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Sugar
- 2 Tbsp Cooking Wine (Mirin or Rice Wine)
- 1/2 tsp Ginger Powder (or a little grated ginger)
Cooking Instructions
Step 1
First, prepare the 3 flatfish (about 150g each). Use a knife to carefully scrape off the scales. Trim the head and fins, then make an incision along the belly to remove the innards. Rinse the fish thoroughly under running water. Make 2-3 shallow cuts along the sides of the fish; this helps the sauce penetrate better, making it more flavorful.
Step 2
Slice the 100g of radish about 0.5cm thick and then cut it into half-moon shapes. Placing the radish at the bottom of the pot acts as a natural rack, preventing the fish from sticking and burning, while also infusing it with flavor.
Step 3
Coarsely chop or quarter the 1/4 onion. Slice the 1/2 green onion diagonally into 3-4cm lengths. If you prefer a spicier kick, thinly slice 1 Korean green chili. (If using dried chilies, you can rehydrate them in water first.)
Step 4
Now, let’s make the delicious braising sauce. In a bowl, combine 1 Tbsp minced garlic, 2 Tbsp gochugaru, 4 Tbsp soy sauce, 1 Tbsp sugar, 2 Tbsp cooking wine, and 1/2 tsp ginger powder. Mix well. Pour in 300ml of water (about 1.5 standard Korean paper cups) and stir until all the ingredients are evenly dissolved. Your flavorful braising sauce is ready!
Step 5
Once the base ingredients are prepared, evenly arrange the sliced radish at the bottom of a wide pot. This layer of radish will absorb the sauce and add a wonderful depth of flavor to the dish.
Step 6
Neatly place the prepared flatfish on top of the radish layer. Then, artfully arrange the sliced onion and diagonally cut green chili over the fish. The colorful ingredients will make the dish look even more appetizing.
Step 7
Pour the prepared braising sauce evenly over the fish and vegetables. Gently tilt the pot or spoon some sauce over the ingredients to ensure the sauce coats everything well and begins to penetrate the fish.
Step 8
Cover the pot with a lid and bring it to a simmer over medium heat. Once it starts boiling, reduce the heat slightly and let it braise gently for about 15 minutes, or until the sauce has reduced to a desirable consistency. If the sauce thickens too quickly, you can add a little more water.
Step 9
After 15 minutes, remove the lid and add the sliced green onion. Reduce the heat to medium-low and continue to simmer until the sauce has thickened to your liking. Taste the sauce at this point, and if needed, add a pinch of salt to adjust the seasoning.
Step 10
Finally, transfer the beautifully braised flatfish and radish to a serving plate. Your delicious and impressive main dish is now ready! The tender fish, sweet radish, and savory-spicy sauce are a perfect combination that will make your rice disappear in no time!
