Golden Recipe! Delicious Braised Cutlassfish with Potatoes (No Fishy Smell)
Classic Home Cooking: Savory Braised Cutlassfish with Potatoes | A Fish Dish with Spicy Broth and Tender Potatoes
This ‘rice thief’ dish will make you want to eat two bowls of rice in no time! It’s a perfectly braised cutlassfish with potatoes that everyone, young and old, will love. The potatoes soak up the flavorful sauce, making them a delightful treat to eat. This recipe reveals a secret to eliminating any fishy smell, ensuring even first-time cooks can make a delicious cutlassfish stew. You’ll experience the magic of rice disappearing instantly as you mix the savory, slightly spicy broth with your rice. Try this ultimate rice-thief recipe now!
Main Ingredients- 2 Cutlassfish
- 2 Potatoes (medium-sized)
- 1/2 Onion
- 1 Red chili pepper
- 2 Green chili peppers (or Cheongyang peppers for more heat)
- 1 Tbsp Cooking oil
- 1 piece Dried kelp (approx. 5×5 cm)
- 500ml Rice water (water used to rinse rice)
Braising Sauce- 2 Tbsp Soup soy sauce (Guk-ganjang)
- 1 Tbsp Regular soy sauce (Jin-ganjang)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Rice syrup or corn syrup (Maesilcheong)
- 0.5 Tbsp Doenjang (fermented soybean paste)
- 1.5 Tbsp Minced garlic
- 3 tsp Minced ginger
- 3 Tbsp Mirin (rice wine)
- 1 Tbsp Fish sauce (anchovy or sand lance)
- 1 Tbsp Brown sugar
- 1 pinch Black pepper
- 2 Tbsp Soup soy sauce (Guk-ganjang)
- 1 Tbsp Regular soy sauce (Jin-ganjang)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Rice syrup or corn syrup (Maesilcheong)
- 0.5 Tbsp Doenjang (fermented soybean paste)
- 1.5 Tbsp Minced garlic
- 3 tsp Minced ginger
- 3 Tbsp Mirin (rice wine)
- 1 Tbsp Fish sauce (anchovy or sand lance)
- 1 Tbsp Brown sugar
- 1 pinch Black pepper
Cooking Instructions
Step 1
First, prepare all the ingredients listed in the recipe. Wash the potatoes, onion, and chili peppers thoroughly under running water.
Step 2
Peel the potatoes and cut them into thick slices, about 1.5 cm (0.6 inches) thick. Slice the onion into thick strips, and diagonally slice the red and green chili peppers, removing the seeds. Cutting them this way helps the flavors penetrate better and makes for a prettier presentation.
Step 3
For the cutlassfish, first rinse the cut pieces under running water. Use the back of a knife to scrape off any scales. Trim the fins with scissors, as this makes it more pleasant to eat. Finally, rinse the fish several times in cold water and drain. This initial cleaning helps to remove any fishy odor.
Step 4
Let’s make the braising sauce, which is key to the dish’s flavor! In a bowl, combine 2 Tbsp soup soy sauce, 1 Tbsp regular soy sauce, 4 Tbsp gochugaru, 1 Tbsp rice syrup, 0.5 Tbsp doenjang, 1.5 Tbsp minced garlic, 3 tsp minced ginger, 3 Tbsp mirin, 1 Tbsp fish sauce, 1 Tbsp brown sugar, and 1 pinch of black pepper. Stir well until the sugar is completely dissolved. Adding a little doenjang enhances the umami taste.
Step 5
Heat 1 Tbsp of cooking oil in a pot or deep pan. Place the sliced potatoes at the bottom. Arrange the prepared cutlassfish pieces on top of the potatoes. Add the piece of dried kelp over the fish and pour all the prepared braising sauce evenly over everything. The kelp adds depth of flavor and helps to further reduce any fishy smell.
Step 6
Pour 500ml of rice water into the pot. Cover with a lid and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for about 5 minutes. It’s beneficial to simmer uncovered for the first 5 minutes to allow any fishy odors to evaporate. After 5 minutes, remove the lid.
Step 7
Add the sliced onions to the pot and cover again. Continue to simmer over medium heat for another 5 minutes. The onions will soften, release their natural sweetness, and enrich the flavor of the broth.
Step 8
Finally, add the diagonally sliced chili peppers (red and green) and simmer for a short while longer until everything is cooked through. The chilies add a pleasant spicy kick and aromatic fragrance. Turn off the heat. Serve hot and enjoy this incredibly addictive braised cutlassfish with potatoes! It’s perfect served over rice – try mixing it in for an explosion of flavor!
