Braised Tilefish in Soy Sauce: A Savory and Delicious Fish Side Dish
Recommended Home-Cooked Meal! Easy and Tasty Braised Tilefish Recipe, Perfect as a Side Dish for Rice!
Feeling uninspired in the kitchen due to the heat and busy work schedule? While takeout and instant noodles are convenient, it’s rewarding to prepare a nourishing meal for loved ones. I found some fresh tilefish from my mother’s trip to Jeju Island and decided to make a savory braised dish, a delightful change from the usual pan-fried preparation. This recipe transforms simple tilefish into a flavorful side dish that perfectly complements a bowl of rice. Let’s get cooking!
Main Ingredients- 2 fresh Tilefish (Ok-dom)
- 1/2 Daikon Radish (approx. 300g)
- 3 Korean Green Chilies (Cheongyang peppers)
- 2 Red Peppers
Cooking Instructions
Step 1
First, slice the daikon radish into approximately 1cm thick rounds. Slices that are too thin might break apart during cooking, while slices that are too thick will take longer to soften. Arrange the sliced radish evenly at the bottom of your pot. This layer of radish will soften as it absorbs the braising liquid and also prevents the fish from sticking to the bottom of the pot.
Step 2
Now, let’s prepare the braising liquid. Pour 1 cup of soy sauce and 4 cups of water into the pot. Bring this mixture to a boil over medium-high heat and let the radish cook for a bit first. Cooking the fish and radish together from the start can lead to uneven cooking, potentially causing the fish to break apart. This initial cooking of the radish is a crucial step.
Step 3
Once the radish is halfway cooked, add the sliced green and red peppers. If you enjoy a bit of spice, add more green chilies; if cooking for children or prefer less heat, you can reduce or omit them. Aim to cook the radish until it’s tender but still has a slight bite, avoiding a mushy texture. Let it simmer for about 5-7 more minutes.
Step 4
While the radish is cooking, let’s mix the flavor-packed braising sauce. In a bowl, combine 2 Tbsp minced garlic, 2 Tbsp sugar, 1 Tbsp plum extract, 2 Tbsp rice wine or mirin, a pinch of black pepper, and 1 tsp grated ginger. Mix these ingredients well. Having the sauce pre-mixed makes the cooking process much smoother. Pour this blended sauce into the simmering liquid in the pot and stir to combine.
Step 5
When the radish has reached your desired tenderness, carefully place the cleaned tilefish into the pot. Arrange the fish pieces so they are not overlapping. Now, reduce the heat to medium-low and let the fish braise slowly, allowing the sauce to permeate evenly.
Step 6
Here’s a tip for eliminating any fishy odor and enhancing the flavor! As the fish is nearing doneness, add about 1-2 teaspoons of vinegar. This simple addition effectively removes any lingering fishiness and adds a subtle depth of flavor. Be careful not to add too much, as it could make the dish too sour.
Step 7
Continue to simmer for another 10-15 minutes, or until the tilefish is nicely coated with the savory soy sauce mixture. Heat control is key here! Braising over high heat for too long can cause the fish to break apart, ruining its presentation and making it dry. Simmer gently until the sauce has slightly reduced and the fish looks glossy.
Step 8
And there you have it – a perfectly braised tilefish with a delightful balance of savory and sweet flavors! This dish is an absolute winner as a side for rice. Many people hesitate to cook fish due to the preparation and potential odor, but this braised version offers a wonderfully different and elegant option for your meal. Serve it over warm rice and savor every bite!
