Delicate Braised Silver Pomfret (Byeong-eo Jorim)
‘Sumine Banchan’ Style Braised Silver Pomfret Recipe
We recreated the renowned ‘Sumine Banchan’ recipe for braised silver pomfret, a fish celebrated for its exceptionally delicate and savory flavor. This elegant dish, featuring the prized silver pomfret, promises a taste experience that is both refined and deeply satisfying. Discover the exquisite flavors of this classic Korean braise.
Ingredients- 3 medium Silver Pomfret (Byeong-eo), fresh
- 3 medium Potatoes
- 1.5 Onions
- 2 Green Chilies
- 2 Red Chilies
- 1.5 stalks Green Onion (Scallion)
- 1/2 Tbsp minced Ginger
- 2.5 Tbsp minced Garlic
- 1 Tbsp Plum Extract (or Rice Syrup/Honey)
- 4 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 400ml Water
Cooking Instructions
Step 1
A key secret from the ‘Sumine Banchan’ recipe for delicious braised pomfret is to prepare the vegetables first. Since pomfret is a fish, it should be handled last to maintain its freshness. Cut the onions and the green and red chilies into large pieces, as they will be braised for a considerable time and we want them to hold their shape.
Step 2
Peel the potatoes and cut them into similarly large pieces.
Step 3
Cut the 1.5 stalks of green onion diagonally into large pieces as well.
Step 4
In a large bowl, combine the prepared green and red chilies and onions. Add 1/2 Tbsp minced ginger, 2.5 Tbsp minced garlic, 1 Tbsp plum extract, 4 Tbsp soy sauce, 1 Tbsp gochugaru, and 400ml water. Mix everything well to create the braising sauce. This sauce will infuse the fish and vegetables with wonderful flavor.
Step 5
Now it’s time to prepare the pomfret. The ‘Sumine Banchan’ recipe used two fish, but since the ones I have are on the smaller side, I’m using three. The size doesn’t matter as much as the freshness for a delicious result.
Step 6
To ensure a clean taste, first trim off the fins and the tail of the pomfret.
Step 7
When you cut the fish in half, you’ll see the internal organs.
Step 8
Wearing disposable gloves, carefully remove and discard the internal organs. This step is crucial for a non-fishy taste.
Step 9
To help the sauce penetrate deeply, make shallow diagonal slits on both sides of the pomfret by holding your knife almost parallel to the fish. This technique ensures the pomfret absorbs the delicious marinade during cooking.
Step 10
In a wide, heavy-bottomed pot, spread the thickly sliced potatoes evenly across the bottom. This layer will prevent the fish from sticking and also allow the potatoes to soak up the savory braising liquid.
Step 11
Arrange the prepared pomfret pieces on top of the potato layer.
Step 12
Pour the prepared braising sauce evenly over the pomfret and potatoes.
Step 13
Bring the mixture to a boil over medium-high heat. Once it starts bubbling vigorously, and the potatoes are beginning to soften, reduce the heat to medium-low.
Step 14
When the potatoes are about halfway cooked, add the large pieces of green onion to the pot, tucking them around the fish. Lower the heat to low, cover the pot, and let it simmer gently until the fish is fully cooked and the sauce has thickened slightly. This usually takes about 15-20 minutes. Spooning some of the sauce over the fish occasionally will enhance the flavor. Enjoy your incredibly delicate and flavorful braised silver pomfret!
