Flavorful Braised Sablefish with Potatoes: A Hearty Korean Stew
Sablefish Stew, Braised Fish, Korean Fish Stew, Potato Stew, Winter Delicacy, Appetizer, Rice Side Dish
I picked up some fresh sablefish (dorumeuk) from the market and decided to make a deliciously spicy and savory braised dish. With tender potatoes and a rich, reduced broth, it’s a perfect ‘rice thief’! The market conveniently cleaned the fish, so all I had to do at home was prepare the flavorful sauce and simmer. This recipe highlights the natural, fresh taste of the ingredients, rather than just my own cooking skills. Enjoy this special sablefish braise!
Main Ingredients- 12 Sablefish (Dorumeuk), cleaned
- 1 stalk Scallion (Large Green Onion)
- 1 medium Potato
- 1/2 Onion
- 3 Korean Red Chili Peppers (Cheongyang Peppers)
Cooking Instructions
Step 1
Rinse the sablefish, which has already been cleaned of its head and innards at the market, under cold running water. Drain them well in a sieve. This preparation makes the cooking process much simpler.
Step 2
In a deep pot or wok, create a base layer with vegetables. First, slice the white part of the scallion (1 stalk) diagonally into large pieces and place them at the bottom of the pot. The subtle sweetness of the scallions will enhance the stew’s flavor.
Step 3
Peel the potato (1 medium) and cut it into half-moon or wedge shapes, about 1cm thick. Add these to the pot with the scallions. The potatoes will absorb plenty of sauce and become wonderfully tender.
Step 4
Slice the onion (1/2) into thick strips. Onions add a touch of sweetness to the braising liquid and soften as they cook, making them delicious to eat with the fish.
Step 5
Now, arrange the prepared sablefish (12 pieces) neatly on top of the vegetables. Ensure they are placed evenly so the braising sauce can permeate them well.
Step 6
Time to make the braising sauce. In a small bowl, combine gochugaru (2.5 Tbsp), gochujang (0.5 Tbsp), soy sauce (5 Tbsp), cheongju (3 Tbsp), minced garlic (1 Tbsp), sugar (0.5 Tbsp), sesame oil (1 Tbsp), and a pinch of black pepper. Mix everything thoroughly. This sauce is key to the delicious flavor of the sablefish braise.
Step 7
Pour the well-mixed sauce evenly over the sablefish and vegetables. Next, add the broth (3 cups, approx. 600ml) so that the ingredients are about half-submerged. Using kelp-anchovy broth will give a deeper flavor, but regular water works too.
Step 8
Place the pot on the stove over high heat and bring it to a boil. Once the broth is bubbling vigorously, skim off any impurities. Let it boil to allow the sauce to start infusing into the ingredients.
Step 9
After it begins to boil, reduce the heat to medium or low and let it simmer gently. Cover the pot and cook for about 15-20 minutes, or until the potatoes are fork-tender and the sauce has thickened to your desired consistency.
Step 10
When the potatoes are cooked through and the sauce has reduced nicely, add the final ingredients for color and aroma. Add the green parts of the scallion, sliced diagonally, and the Korean red chili peppers (3), also sliced diagonally. Simmer for just a little longer. Your spicy and delicious braised sablefish is ready! Enjoy it with a hot bowl of rice.
