Foolproof & Delicious Braised Cutlassfish Recipe
Mastering Braised Cutlassfish: A Simple Recipe for Perfect Results
Simply add ingredients and simmer until done. This recipe makes it incredibly easy to create delicious braised cutlassfish.
Main Ingredients- 2 Cutlassfish (Kodari)
- Radish (cut into thick pieces)
- 1/2 Onion
- 1 Green Onion
- 1 Korean Green Chili Pepper
Cooking Instructions
Step 1
Let’s prepare all the ingredients for a delicious braised cutlassfish. First, we’ll get the vegetables ready.
Step 2
Chop the green onion into large, bite-sized pieces. Slice the half onion into thick strips. Finely chop the Korean green chili pepper to add a nice kick. In a pot, add 250ml of water and place the thickly sliced radish in first. Cook over medium heat until the radish is tender. Softened radish will absorb the sauce beautifully, making the dish more flavorful.
Step 3
Semi-dried cutlassfish offers a wonderfully chewy texture and rich, nutty flavor. If using store-bought frozen cutlassfish, rinse it thoroughly under cold running water. Trim off the fins with scissors and gently scrape off any remaining scales with a knife; this helps to reduce any fishy odor.
Step 4
Now, let’s make the sauce that will be the heart of your braised cutlassfish! In a bowl, combine 1/2 Tbsp gochujang, 5 tsp gochugaru, 3 Tbsp guk-ganjang, 3 Tbsp eogan-jang, 1 Tbsp maesil-cheong, 1/2 Tbsp ginger paste (or minced ginger), and 2 Tbsp minced garlic. Pour in 500ml of water and mix well until everything is smoothly incorporated. Making the sauce beforehand will streamline the cooking process significantly.
Step 5
Once the radish in the pot is partially tender, arrange the prepared cutlassfish on top. Pour the prepared seasoning mix evenly over the fish, and add the chopped green chili pepper. Cover the pot with a lid and simmer over medium heat for about 20 minutes. To prevent boil-overs, it’s recommended to use a pot that is slightly larger than the volume of ingredients.
Step 6
After simmering for about 20 minutes, add the chopped green onion to the pot. Finally, drizzle in 1/2 Tbsp of sesame oil for added aroma and sprinkle with whole sesame seeds. Typically, the seasoning is perfect at this stage without needing extra salt. However, if you prefer a stronger flavor, you can adjust the seasoning with a little more soy sauce or salt to your taste. If you adjust the seasoning, simmer for an additional 5 minutes.
Step 7
Voila! Your beautiful braised cutlassfish is ready. It’s a simple yet elegant dish, free from any fishy taste and packed with deep, savory flavors. This is a true ‘rice thief’ dish that will have you finishing your rice in no time! The most challenging part of making braised cutlassfish is often getting the sauce ratio right, but this recipe, using two cutlassfish, ensures a perfectly seasoned and delicious result without any fuss. The delightful chewy texture of the cutlassfish combined with the sweet and spicy sauce is truly amazing, so be sure to give it a try!
