Spicy and Sweet Braised Cod Fish (Kodari Jorim)
Haam’s Guide to Making Delicious Braised Cod Fish
Making Kodari Jorim that my dear Lang loves! Haam isn’t a big fan of fish cooked in liquid, but since Lang enjoys it so much, I’ll put in my best effort! This dish is sure to be a hit!
Ingredients- 2 pieces of prepared cod fish (kodari)
- 1 onion, cut into large pieces
- 10 chili peppers (sliced diagonally or left whole)
- 200g radish, cut into thick pieces
- 600ml water (enough to lightly cover)
- 100ml soy sauce (base for the braising liquid)
- 50ml cooking wine (like mirin, to remove fishy smell and add flavor)
- 50ml honey (for sweetness)
- 50ml corn syrup (for glaze and sweetness)
- 2 Tbsp minced garlic
- 5 Tbsp gochugaru (Korean chili flakes, adjust to spice preference)
- 2 Tbsp plum extract (for sweet and sour notes and aroma)
- A pinch of black pepper
Cooking Instructions
Step 1
Rinse the prepared cod fish thoroughly under running water. Make sure to remove any fins, the tail, gills, and any remaining internal organs for a clean and delicious result.
Step 2
Cut the onion into large chunks. They will soften as they cook and be a perfect complement to the fish.
Step 3
For an even richer flavor, cut the radish into larger pieces as this allows its sweetness to infuse the braising liquid. However, for quicker cooking, I’ve cut mine into slightly smaller pieces. Feel free to adjust the size to your preference!
Step 4
Slice the chili peppers into about three pieces each. They will add a spicy kick and vibrant color. If you prefer less heat, you can remove the seeds or leave them whole for a milder flavor. Leaving them whole also gives a neat presentation.
Step 5
Start by layering the thick-cut radish at the bottom of your pot. Then, place the cod fish on top, followed by the sliced onions and chili peppers. Layering the ingredients helps them cook evenly.
Step 6
Pour the prepared braising sauce evenly over the cod fish and vegetables. Gently add the 600ml of water. Don’t worry if the fish isn’t fully submerged; the liquid will reduce as it cooks. It’s better to start with less water and add a bit more if needed, rather than making the sauce too diluted. Adjusting the water is preferred over adding more seasoning ingredients.
Step 7
Bring the pot to a boil over high heat and cook for 15 minutes. Then, reduce the heat to medium and continue to simmer for another 15 minutes, or until the sauce has thickened and coated the fish beautifully. Turn off the heat and enjoy this delectable dish with a bowl of hot rice! It’s a guaranteed rice-thief! *^^*
