Spicy and Savory Braised Saury Recipe
Perfect Harmony of Tender Saury and Refreshing Radish! Braised Saury
Experience the melt-in-your-mouth tenderness of saury, complemented by the refreshing crunch of radish, the fragrant leeks, and sweet onions! The spicy and savory broth is incredibly addictive and perfect for pairing with rice. This hearty braised saury dish makes for an excellent dinner option. Try it on your dinner table tonight!
Main Ingredients- 2 fresh saury fish (approx. 880g)
- 1.3kg radish (peeled and prepared)
- 1 leek (cut into large pieces)
- 1.5 onions (sliced)
- 2 Korean green chilies (for spiciness)
- 1 red chili (for color)
- 1/2 enoki mushroom (optional, for texture)
- 8 dried anchovies for broth
- 3 dried pollack (for umami)
- 800ml kelp water (or rice water)
- 2.5 Tbsp fish sauce (e.g., anchovy or sand lance)
- 1 Tbsp soy sauce (for depth)
- 2 Tbsp cooking wine (optional, to remove fishiness)
Seasoning Sauce- 3.5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp oligosaccharide (for mild sweetness)
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 200ml kelp water (for sauce consistency)
- 3.5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp oligosaccharide (for mild sweetness)
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 200ml kelp water (for sauce consistency)
Cooking Instructions
Step 1
Use the side of your knife to scrape off the scales from the saury, starting from the tail towards the head for easier removal.
Step 2
Make an incision along the belly of the saury and remove any roe or internal organs. The roe can be kept if desired.
Step 3
When rinsing the fish under water, make sure to thoroughly clean out any blood clots between the bones and the dark membrane to minimize any fishy odor.
Step 4
After patting the fish dry, trim off the fins and cut the saury into 3 large pieces.
Step 5
If you want to further reduce any fishy smell, soak the cut saury pieces in 2 Tbsp of cooking wine for 5-10 minutes before cooking.
Step 6
Peel the radish and cut it into thick, 2cm pieces. Slice the onions into strips. Cut the Korean green chilies and red chili pepper diagonally. Cut the leek into large, 5cm segments.
Step 7
In a bowl, combine all the seasoning ingredients (gochugaru, oligosaccharide, minced garlic, minced ginger, and 200ml of kelp water) and mix well to create the sauce. Add the sliced onions, chilies, and leeks to the sauce and toss to coat.
Step 8
In a pot, lightly toast the dried anchovies and dried pollack over medium heat to release their aroma. This will significantly enhance the umami depth of the broth.
Step 9
Arrange the thick-cut radish pieces over the toasted anchovies and pollack. Pour in 800ml of kelp water, fish sauce, and soy sauce. Cover the pot and bring to a boil over high heat for 20 minutes, or until the radish is tender.
Step 10
Once the radish is almost cooked, carefully place the prepared saury pieces on top. Spoon the prepared sauce and vegetables evenly over the saury. Bring to a boil uncovered over high heat for 6 minutes. Then, cover the pot, reduce the heat to medium, and simmer for 25 minutes, allowing the flavors to meld.
Step 11
During the simmering process, periodically spoon some of the broth from the sides of the pot over the saury and radish. This will help the seasoning penetrate evenly and enhance the overall flavor.
Step 12
About 5 minutes before the dish is finished, add the enoki mushrooms on top to lightly cook. This completes your flavorful and texturally rich braised saury.
