Spicy and Flavorful Braised Cutlassfish with Radish
#CutlassfishRecipe #BraisedCutlassfish #BraisedRadish #BraisingSauce #KoreanFood
It feels like ages since I last cooked fish! I was craving something spicy and tender braised radish, so I bought some pre-cleaned frozen cutlassfish, made a flavorful braising sauce, let it mature, and quickly whipped up this amazing cutlassfish braise. It’s spicy with a subtle hint of sweetness, all coming from the radish and plum extract. This dish is truly a ‘rice thief’! I might even grill the leftover cutlassfish another time. Cutlassfish also made an appearance on ‘Baek Jong-won’s Alley Restaurant’ recently. Hehe.
Main Ingredients
- 1 whole cutlassfish, cleaned and cut
- 1/2 Korean radish (about 300g)
- 1 onion
- 2 red chili peppers
- 4 Korean green chili peppers (cheongyang peppers)
- 1 stalk of green onion
- 2 cups (400ml) water
Braising Sauce Ingredients
- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 3 Tbsp maesilcheong (plum extract)
- 2 Tbsp natural seasoning (or 1/3 cup anchovy-kelp broth)
- 4 Tbsp soy sauce
- 2 Tbsp cheongju (rice wine/mirin)
- 1 tsp black pepper
- 2 stalks green onion (white parts mainly)
- 1/3 cup anchovy-kelp broth (or water)
- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 3 Tbsp maesilcheong (plum extract)
- 2 Tbsp natural seasoning (or 1/3 cup anchovy-kelp broth)
- 4 Tbsp soy sauce
- 2 Tbsp cheongju (rice wine/mirin)
- 1 tsp black pepper
- 2 stalks green onion (white parts mainly)
- 1/3 cup anchovy-kelp broth (or water)
Cooking Instructions
Step 1
Let’s prepare the radish, a key ingredient for cutlassfish braise! Peel the radish and slice it into rounds about 0.7-1cm thick. Slice them slightly thicker than usual, as they will be cooked until very tender and soft.
Step 2
Slice the onion into thick strips.
Step 3
Now, let’s make the delicious braising sauce. In a mixing bowl, add the gochujang and gochugaru first. Stir well to dissolve any clumps.
Step 4
Next, add the minced garlic, minced ginger, and the natural seasoning for an umami boost. (If you don’t have natural seasoning, you can use anchovy-kelp broth instead.)
Step 5
Add the soy sauce, black pepper, plum extract. If you have ‘galchi sokjeot’ (fermented cutlassfish guts), adding about 1/2 Tbsp will add an even deeper flavor. Finally, add the cheongju (rice wine) and mix everything thoroughly to create a well-blended sauce.
Step 6
Instead of using the sauce immediately, cover it with plastic wrap and let it mature in the refrigerator for at least 30 minutes, or ideally overnight. This allows the flavors to meld, resulting in a richer and deeper taste. (If you’re short on time, you can skip this step, but maturing the sauce makes it significantly tastier!)
Step 7
Shall we start making the cutlassfish braise? Lay the sliced radish evenly on the bottom of a pot. The radish will absorb the sauce as it cooks and become incredibly delicious.
Step 8
If your cutlassfish is frozen, let it thaw slowly in the refrigerator before cooking. Arrange the thawed cutlassfish pieces on top of the radish layer in the pot.
Step 9
Evenly sprinkle the sliced onions over the cutlassfish.
Step 10
If you really love radish in your braised dishes, you can add a layer of thinly sliced radish on top of the fish. This way, the radish will cook very tenderly, almost like a ‘braised radish’ side dish.
Step 11
Pour the matured braising sauce generously over the cutlassfish and radish. Top with the roughly chopped green onions, red chilies, and green chilies for color and a touch of heat.
Step 12
Add just enough broth (or water) to come about halfway up the ingredients. Adding too much liquid can make the sauce watery, so be mindful. Bring to a boil over high heat, then reduce to medium-low heat, cover, and simmer for about 15-20 minutes until the sauce has thickened and coated the ingredients. Basting the ingredients with the simmering sauce occasionally will help distribute the flavor evenly. Once the liquid has reduced and the flavors have penetrated the ingredients, it’s done.
Step 13
Your delicious braised cutlassfish is ready! Place the tender braised radish and flaky fish onto a bowl of rice and mix it all up – it’s divine. Gently flake off the fish meat with your chopsticks and enjoy it with rice for an incredibly satisfying meal. It truly is a ‘rice thief’!
