Braised Sand Lance (Yangmiri) – A Winter Delicacy
Deliciously Braised Sand Lance, Perfect for the Winter Season
This is a recipe for delicious braised sand lance (yangmiri), a treasured fish that starts to fill with roe from autumn. Recall the nostalgic flavors your father loved and your sister used to make for you. This savory and sweet braised dish, bursting with umami, is a true rice-pairing delight.
Main Ingredients
- Sand Lance (Yangmiri) 1 bunch (approx. 20 fish)
- Daikon Radish 200g
Seasoning Ingredients
- Soy Sauce 3 Tbsp
- Rice Water (Silt Water) 2 cups
- Minced Garlic 1 tsp
- Sugar 1 Tbsp
- Gochugaru (Korean Chili Flakes) 2 Tbsp
- Olive Oil 1 Tbsp
- Cooking Wine (Mirin, etc.) 2 Tbsp
- Green Onion, chopped, for garnish
- Soy Sauce 3 Tbsp
- Rice Water (Silt Water) 2 cups
- Minced Garlic 1 tsp
- Sugar 1 Tbsp
- Gochugaru (Korean Chili Flakes) 2 Tbsp
- Olive Oil 1 Tbsp
- Cooking Wine (Mirin, etc.) 2 Tbsp
- Green Onion, chopped, for garnish
Cooking Instructions
Step 1
Proper preparation of fresh sand lance is key. Dry the cleaned fish in a well-ventilated place for about two days. This drying process firms up the flesh, preventing it from breaking apart during braising and enhancing the flavor. After drying, remove the fins and innards, then rinse thoroughly under running water.
Step 2
Slice the daikon radish into thick pieces, about 1.5 cm thick. Slicing them thickly ensures they don’t become too soft while absorbing the braising liquid, maintaining a pleasant texture.
Step 3
Prepare the braising sauce in advance by mixing all the seasoning ingredients: soy sauce, rice water, minced garlic, sugar, gochugaru, olive oil, and cooking wine. Stir well until the sugar is dissolved.
Step 4
Now, let’s start the braising process. Arrange the sliced daikon radish at the bottom of a pot. This layer helps prevent the fish from sticking and burning, and ensures even cooking. Neatly place the cleaned sand lance on top of the daikon.
Step 5
Pour the prepared braising sauce evenly over the fish and radish. Ensure the ingredients are mostly submerged in the sauce. Using rice water adds a smoother, more complex flavor to the braise.
Step 6
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer, allowing the flavors to meld and the sauce to thicken. Spoon some of the sauce over the fish periodically. When the sauce has reduced and coated the ingredients well, lower the heat to low and continue to simmer gently for another 5 minutes. Finally, add the chopped green onions, cook for a brief moment, and then turn off the heat.
Step 7
Transfer the finished braised sand lance to a serving dish. It’s a perfect accompaniment to a warm bowl of rice. Don’t forget to mix the remaining delicious sauce with your rice for an extra burst of flavor!
