Spicy and Delicious Braised Cutlassfish Recipe
A Must-Try Braised Cutlassfish with a Kick! A Flavor the Whole Family Will Love!
Introducing the ultimate dish that’s a staple on our dinner table – a deliciously spicy braised cutlassfish! This recipe was born out of a mother’s love to satisfy her husband, who adores potatoes, and her children, who love daikon radish. It’s a comforting and flavorful dish the whole family cherishes. Let’s get cooking!
Main Ingredients- 1 fresh cutlassfish (Cut into serving pieces, trim fins and tail)
- Pinch of coarse salt (to remove fishy odor)
- A little flour or tempura powder (for coating the fish surface)
Cooking Instructions
Step 1
First, to remove any fishy odor, lightly sprinkle the cutlassfish with coarse salt and let it sit for about 10 minutes. Then, rinse it thoroughly and pat dry. Lightly coat the fish pieces with flour (or tempura powder) before placing them in the pan. This helps prevent the fish from breaking apart and maintains its shape.
Step 2
Let’s prepare the vegetables that are key to the deliciousness of this braised dish. Slice the daikon radish about 1 cm thick and cut the potatoes into large cubes. Slice the onion into thick strips, and diagonally cut the green onions and chili peppers. If you’re using red chili peppers for color, slice them diagonally as well.
Step 3
Start by layering the thick slices of daikon radish at the bottom of the pot. Then, arrange the cutlassfish pieces and potato cubes attractively on top. Scatter the remaining vegetables like onions, green onions, and chili peppers over the fish. Placing the vegetables first helps prevent the fish from sticking to the bottom of the pot.
Step 4
Now, let’s make the flavorful seasoning! In a bowl, combine the gochugaru (chili flakes), soup soy sauce, regular soy sauce, mirin (or rice wine), sugar, minced garlic, and black pepper. Mix everything well. Feel free to adjust the amount of soy sauce or sugar to suit your family’s taste preferences.
Step 5
Pour 500ml of the prepared broth (or water) into the pot. Add about half of the prepared seasoning and bring it to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium-low. Add the remaining seasoning, cover the pot, and let it simmer on low heat for 15-20 minutes, or until the ingredients are tender and the flavors have melded beautifully. Spooning some of the broth over the ingredients occasionally will help the flavors penetrate evenly. It’s ready when the daikon radish is tender and the sauce has thickened slightly.
