Spicy Braised Perch with Taro
Flavorful Braised Fish Dish: Taro and Perch Delight
After making taro soup for the holiday, I had a few leftover taro roots and decided to use them to make a delicious fish stew. I generally prefer fish stews with just fish and no other vegetables, but I love taro and thought it would be a wonderful addition. So, for the first time, I braised fish with taro! I chose perch, a fish I absolutely adore. Even while cooking, I had a feeling this dish would be exactly to my taste. And when I tasted it, it was incredibly delicious! Normally, I’m not very keen on stews with radish or potatoes, but with this dish, I found myself reaching for the taro first! Try this unique braised perch with taro, a dish made with seasonal taro and always delicious perch. Enjoy a flavorful meal made with an unusual ingredient. Stay healthy! ♡
Main Ingredients- 5 perch
- 8 taro roots
Braising Sauce- 2 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp Cheongju (rice wine) or Mirin
- 2 Tbsp honey (or corn syrup)
- 1 tsp minced garlic
- Chopped green onions, for garnish
- 200ml water
- 2 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp Cheongju (rice wine) or Mirin
- 2 Tbsp honey (or corn syrup)
- 1 tsp minced garlic
- Chopped green onions, for garnish
- 200ml water
Cooking Instructions
Step 1
First, peel the taro roots thoroughly and rinse them under water. Clean and prepare the perch. In a wok or deep pan, combine the oyster sauce, soy sauce, gochugaru, Cheongju, honey, minced garlic, and water to create the braising sauce. Arrange the prepared taro and perch in the pan, laying them over the sauce.
Step 2
Pour the prepared braising sauce evenly over the fish and taro. Ensure the sauce coats all the ingredients well, adjusting as needed.
Step 3
Now, begin to braise the dish over high heat with the lid off. Bring it to a boil, then reduce the heat to medium once the sauce starts to simmer and the ingredients begin to cook. Stir occasionally to prevent the sauce from burning. Braising with the lid off helps to concentrate the sauce and develop a richer flavor.
Step 4
Once the taro is tender and the perch has absorbed the flavors of the sauce, turn off the heat. Carefully transfer the braised perch and taro to a serving dish. Garnish with chopped green onions for a visually appealing finish. Serve hot with a side of rice for a complete and delicious meal!
