Braised Flatfish with Roe
How to Make Delicious Braised Flatfish with Roe
I found some semi-dried flatfish at the market, plump with roe, and decided to make a savory braised dish with daikon radish and a flavorful sauce. It turned out to be a delightful side dish that melts in your mouth. Served over warm rice, it made for a satisfying meal that needed no other accompaniment. The rich, melt-in-your-mouth texture is truly something special.
Main Ingredients- 2 Semi-dried Flatfish (Gajami)
- Pinch of salt
Braising Sauce- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1 Tbsp Mirin or Soju
- 4 Tbsp Soy Sauce
- Pinch of Black Pepper (a dash)
- 1 Tbsp Maesil Cheong (Plum Extract)
- 1 Tbsp Oligodang (Oligosaccharide)
- 1 Tbsp Gochujang (Korean chili paste)
Vegetables- 1/3 piece Daikon Radish
- 1/2 Onion
- 1 stalk Green Onion
- 2 Cheongyang Peppers (Korean chili peppers)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1 Tbsp Mirin or Soju
- 4 Tbsp Soy Sauce
- Pinch of Black Pepper (a dash)
- 1 Tbsp Maesil Cheong (Plum Extract)
- 1 Tbsp Oligodang (Oligosaccharide)
- 1 Tbsp Gochujang (Korean chili paste)
Vegetables- 1/3 piece Daikon Radish
- 1/2 Onion
- 1 stalk Green Onion
- 2 Cheongyang Peppers (Korean chili peppers)
Cooking Instructions
Step 1
Let’s start by preparing the flatfish. Gently rinse the fish under running water. Then, make shallow cuts along the back with a knife to scrape off any black residue or internal matter. Rinse thoroughly again under running water. This step helps to reduce any fishy odors and ensures a cleaner taste.
Step 2
The key to a delicious braise is the sauce! In a bowl, combine 2 Tbsp Gochugaru, 1/2 Tbsp Sugar, 1 Tbsp Minced Garlic, 1 Tbsp Mirin (or Soju), 4 Tbsp Soy Sauce, a pinch of Black Pepper, 1 Tbsp Maesil Cheong, 1 Tbsp Oligodang, and 1 Tbsp Gochujang. Mix well until the sugar dissolves. Making the sauce in advance allows the flavors to meld and deepen.
Step 3
The flatfish I used were wonderfully plump with roe inside, just look at them! They look so appetizing, don’t they? Fresh ingredients are the foundation of any great dish.
Step 4
To ensure the flatfish cooks evenly and absorbs the sauce well, make 2-3 deep diagonal cuts on both sides of each fish. This will also help to shorten the cooking time and allow the marinade to penetrate into the flesh.
Step 5
Now, let’s prepare the vegetables. Slice the onion into thin strips, and cut the green onion diagonally. Slice the Cheongyang peppers diagonally for a touch of spiciness, and cut the daikon radish into thin, flat slices about 0.5 cm thick. The radish will become wonderfully tender and flavorful as it soaks up the sauce.
Step 6
It’s time to start braising! First, arrange the sliced daikon radish at the bottom of your pot. Place the prepared flatfish on top of the radish. Tuck the sliced onion, green onion, and Cheongyang peppers around and between the fish and radish. (Optional: For an even richer flavor, use 3 cups of broth made from simmering anchovies, kelp, dried shiitake mushrooms, and dried pollack. If you don’t have these, 3 cups of water will work too.)
Step 7
Pour the prepared braising sauce evenly over the flatfish and vegetables. Bring the mixture to a boil over high heat. Once it starts boiling, reduce the heat to medium, cover the pot, and let it simmer for about 15-20 minutes, or until the fish is cooked through. Spooning some of the sauce over the fish occasionally will enhance the flavor.
Step 8
When the fish is tender and the sauce has reduced to a desirable consistency, add the remaining diagonally sliced green onions and Cheongyang peppers on top and simmer for another minute. This will add a fragrant aroma and boost the flavor. Two bowls of warm rice will disappear in no time! Enjoy your delicious meal.
