Elegant Braised Halibut
An Unforgettable Braised Halibut Recipe: Rich and Flavorful Home Cooking
Embark on a delightful home cooking journey with this exquisite braised halibut, simmered to perfection in a sweet and savory soy sauce glaze. The combination of fresh, crisp radish, aromatic garlic, and pungent ginger, slow-cooked with the tender halibut, allows the delicious soy sauce to beautifully infuse every flaky bite. A final flourish of fragrant Korean parsley (minari) and vibrant red chili pepper creates a visually stunning and incredibly appetizing dish. Feel free to substitute your favorite fish to explore a variety of delicious braised creations!
Main Ingredients- 300g prepared halibut
- 3 slices thinly sliced radish
- 2 Tbsp sliced garlic
- 4-5 slices ginger
- 2 shiitake mushrooms
- 1 Korean green chili pepper (Cheongyang chili)
For Removing Fishiness- 5-6 cups rice water (enough to cover fish)
- 2 Tbsp vinegar
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin or similar)
Braising Sauce- 2 cups water
- 3 Tbsp brown sugar
- 4 Tbsp soy sauce (regular or aged)
- 2 Tbsp anchovy sauce (or fish sauce)
- 2 Tbsp cooking wine (mirin or similar)
- 2 Tbsp plum wine (optional, can use more mirin)
Garnish- 1 Tbsp chopped Korean parsley (minari)
- 1 tsp chopped red chili pepper
- 5-6 cups rice water (enough to cover fish)
- 2 Tbsp vinegar
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin or similar)
Braising Sauce- 2 cups water
- 3 Tbsp brown sugar
- 4 Tbsp soy sauce (regular or aged)
- 2 Tbsp anchovy sauce (or fish sauce)
- 2 Tbsp cooking wine (mirin or similar)
- 2 Tbsp plum wine (optional, can use more mirin)
Garnish- 1 Tbsp chopped Korean parsley (minari)
- 1 tsp chopped red chili pepper
- 1 Tbsp chopped Korean parsley (minari)
- 1 tsp chopped red chili pepper
Cooking Instructions
Step 1
Begin by selecting fresh, high-quality halibut. Opting for domestically sourced fish is recommended if possible.
Step 2
After thoroughly cleaning the 300g of halibut, gently rinse it under cold running water. Pat it dry and make 2-3 diagonal slits (X-shaped) on both sides of the fish. These cuts help the sauce penetrate deeply.
Step 3
In a bowl, combine 5-6 cups of rice water (enough to fully submerge the fish) with 2 tablespoons of vinegar. Mix well. Place the prepared halibut in this mixture and let it soak for about 10 minutes to eliminate any fishy odor.
Step 4
After 10 minutes, discard the rice water and rinse the fish lightly under running water. Once mostly drained, generously coat the halibut on both sides with 1 tablespoon of minced garlic and 2 tablespoons of cooking wine. Let it marinate for another 10 minutes. The garlic and cooking wine work together to further neutralize any remaining fishy notes.
Step 5
In a deep pan or pot, arrange the thinly sliced radish, ginger slices, garlic slices, and prepared shiitake mushrooms at the bottom. Layering the vegetables first prevents the fish from sticking and adds a wonderful depth of flavor to the braising liquid as they release their essence.
Step 6
Carefully place the marinated halibut on top of the vegetable layer. Pour in all the prepared braising sauce ingredients and 2 cups of water. Bring the mixture to a boil over high heat, then reduce to medium heat.
Step 7
With the lid off, continue to simmer for 20-30 minutes. Periodically, use a spoon to ladle the simmering sauce over the fish. This basting process ensures the halibut becomes tender and evenly absorbs the rich flavors. Keep an eye on it to prevent burning.
Step 8
Add the whole Korean green chili pepper to the pot. Cover the pot partially (about two-thirds of the way) and continue to simmer for another 10 minutes. Partial covering allows excess moisture to evaporate, concentrating the sauce, while ensuring the fish cooks evenly on all sides. Taste the sauce and adjust seasoning with more soy sauce or sugar if desired.
