Spicy and Savory Braised Cutlassfish with Kimchi
Delicious Braised Cutlassfish with Kimchi – A Rice Companion!
Revitalize your frozen cutlassfish with this irresistible Kimchi-braised Cutlassfish recipe! The harmonious blend of spicy, tangy kimchi broth and tender fish flesh creates a dish so delicious, it’ll have you devouring bowls of rice. Its rich flavor and appealing presentation are sure to captivate the entire family’s taste buds.
Main Ingredients- Cutlassfish, 9 pieces (cleaned)
- 1 Onion (sliced thickly)
- 1 cup Kimchi (fermented cabbage, with some juice)
- 2 Tbsp Dried anchovies or anchovy powder (for broth)
- A little Carrot (for color and texture)
- 600ml Water (use anchovy broth for deeper flavor)
Seasoning- 1/2 Tbsp Chili oil (can substitute with cooking oil and chili powder if unavailable)
- 1 Tbsp Minced garlic
- 0.8 Tbsp Minced ginger (about half the amount of garlic)
- 1 Tbsp Gochugaru (Korean chili powder, adjust to taste)
- 1 Tbsp Fish sauce (for umami)
- 1/2 Tbsp Chili oil (can substitute with cooking oil and chili powder if unavailable)
- 1 Tbsp Minced garlic
- 0.8 Tbsp Minced ginger (about half the amount of garlic)
- 1 Tbsp Gochugaru (Korean chili powder, adjust to taste)
- 1 Tbsp Fish sauce (for umami)
Cooking Instructions
Step 1
This first step is crucial for defrosting and removing any fishy odor. Soak the cutlassfish in lightly salted water for about 10 minutes. This helps reduce any unpleasant smell and firms up the flesh, preventing it from breaking apart during braising. After soaking, pat the fish dry thoroughly with paper towels.
Step 2
Slice the onion about 0.7cm thick. Aim for slices that are not too thin; thicker slices hold their shape better during cooking and add a pleasant sweetness. These chunky onion pieces will soften and lend their sweetness to the braising liquid.
Step 3
In a deep pan or pot, sauté the dried anchovies (or anchovy powder) with the chopped kimchi. Sautéing the anchovies beforehand deepens their savory flavor, while the kimchi releases its tangy aroma and flavor as it cooks.
Step 4
Add 1/2 tablespoon of chili oil to the pan with the sautéed kimchi and anchovies and continue to stir-fry. If you don’t have chili oil, you can quickly toast chili powder in a little cooking oil to achieve a similar aromatic depth. This process infuses the ingredients with a spicy fragrance.
Step 5
Add the thinly sliced carrots to the pan. Pour in 400ml of the 600ml water (or broth) and bring to a boil over high heat for 10 minutes. This allows the carrots to soften slightly and the flavors to meld. Then, add the remaining 200ml of water, bringing the total liquid to 600ml. (Tip: Using anchovy or kelp broth will result in an even richer flavor.)
Step 6
This is a very important step to ensure a clean taste. As the fish cooks, carefully trim any protruding fins with kitchen scissors. Scrape off the silvery skin on the outside with the back of a knife. Remove the black membrane and any remaining internal organs from the belly cavity with scissors. Finally, use the tip of your knife to scrape away any blood clots or deep red spots along the central bone until the bone is clearly visible. Thorough cleaning significantly reduces any fishy taste and results in a purer flavor.
Step 7
Now, add all the seasoning ingredients to the pot. Stir in the sliced onions, minced garlic, minced ginger, 1 tablespoon of fish sauce, and 1 tablespoon of gochugaru. Mix everything well and simmer over medium heat for about 5 minutes to allow the flavors to develop.
Step 8
Once the braising liquid has reduced slightly, arrange the sliced onions and carrots attractively over the cutlassfish. Carefully ladle the braising liquid over the fish, ensuring it’s evenly coated. This helps the flavors penetrate the fish from the top, making it even more delicious.
Step 9
Even though some pieces might have less flesh, braising them with kimchi transforms them into a delightful dish. The resulting broth is rich and flavorful, reminiscent of a hearty kimchi stew. This dish is so satisfying, you won’t need many side dishes! It’s a truly bountiful meal that pairs wonderfully with rice, thanks to its spicy and tangy broth. Give it a try!
