Spicy and Flavorful Braised Croaker with Ferns
Leftover Holiday Food Hack! Easy and Delicious Braised Croaker with Ferns Recipe
Did you have a wonderful holiday? Many of you likely still have holiday leftovers in your fridge, right? Me too! My fridge is still packed, so it’s time for a ‘fridge clean-out’ meal. That’s why I’m sharing this recipe for braised croaker with ferns! Let’s turn those holiday dishes into a fantastic meal.
Main Ingredients- 1 portion of cooked fern fiddleheads
- 8 pieces of croaker fish, cut into segments (approx. 10cm long)
- 2 Korean green chili peppers
- 1/2 stalk of green onion
- Salt to taste
Braising Sauce- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 4 Tbsp Guk-ganjang (Korean soup soy sauce)
- 2 Tbsp Maesilcheong (plum syrup) or Oligodang (corn syrup)
- 2 Tbsp minced garlic
- A little sesame oil (for finishing)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 4 Tbsp Guk-ganjang (Korean soup soy sauce)
- 2 Tbsp Maesilcheong (plum syrup) or Oligodang (corn syrup)
- 2 Tbsp minced garlic
- A little sesame oil (for finishing)
Cooking Instructions
Step 1
First, prepare the 8 pieces of croaker fish. To effectively remove any fishiness, soak the croaker pieces in water with 1 Tbsp of vinegar for about 10 minutes. After soaking, gently rinse the fish under running water and pat it dry.
Step 2
Now, let’s make the delicious braising sauce. In a bowl, combine 2 Tbsp gochugaru, 1 Tbsp gochujang, 1/2 Tbsp doenjang, 4 Tbsp guk-ganjang, 2 Tbsp maesilcheong, and 2 Tbsp minced garlic. Mix well until there are no lumps. Finally, add a little sesame oil for aroma. Your braising sauce is ready!
Step 3
Get a wide, flat pot or pan. Arrange the prepared croaker pieces nicely on the bottom. Then, generously place the cooked fern fiddleheads on top of the fish. Spoon the pre-made delicious sauce evenly over the fish and ferns.
Step 4
Time to add the braising liquid. Pour in enough water to almost cover the fish. Adding too much water will take longer to reduce, so aim to cover about two-thirds of the ingredients. Adjust the water level accordingly.
Step 5
Start cooking over high heat. Once the liquid comes to a rolling boil, add the 2 Korean green chili peppers, thinly sliced diagonally, for a spicy kick and aroma. Don’t reduce the heat immediately; keeping it high at this stage helps to effectively eliminate any fishy smells.
Step 6
After the liquid starts boiling, reduce the heat to medium. Add the roughly chopped green onion to enhance the flavor. Taste the broth and, if needed, add a little salt to adjust the seasoning to your preference. Cover the pot and let it simmer for about 15-20 minutes, allowing the flavors to meld beautifully into the ingredients.
Step 7
Occasionally spoon some of the broth over the ingredients as it simmers. The sauce will thicken and become rich, and the flavors will deeply penetrate the fish and ferns. When a delicious aroma fills your kitchen, your spicy and savory braised croaker with ferns is complete! Enjoy it with a warm bowl of rice.
