Spicy & Sweet Semi-Dried Flatfish Stew with Shishito Peppers
15-Minute Fish Side Dish: Delicious Semi-Dried Flatfish Stew with Shishito Peppers
We’ve made a flavorful flatfish stew by adding shishito peppers! This fish dish is so delicious, it’ll have you reaching for another bowl of rice. Enjoy this delightful side dish that perfectly complements any meal.
Main Ingredients
- 2 semi-dried flatfish
- 6 shishito peppers
- 2 Tbsp cooking oil
- 2/3 cup rice water
- Pinch of black pepper
Braising Sauce
- 3 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 tsp minced ginger
- 0.5 Tbsp doenjang (fermented soybean paste)
- 0.5 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp brown sugar
- 3 Tbsp cooking wine (mirin or rice wine)
- 3 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 tsp minced ginger
- 0.5 Tbsp doenjang (fermented soybean paste)
- 0.5 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp brown sugar
- 3 Tbsp cooking wine (mirin or rice wine)
Cooking Instructions
Step 1
Prepare all your ingredients before you start cooking. Having everything ready will make the cooking process much smoother.
Step 2
The semi-dried flatfish has been dried for about 3 days. First, carefully scrape off all the scales and rinse them clean. Then, use scissors to trim off the head and tail. Since the fish fillets are thick, make 2-3 diagonal slits (‘X’ shape) in the center of the flesh. This helps the sauce penetrate deeply, making the fish more flavorful.
Step 3
Wash the shishito peppers and cut them in half. These peppers will add a mild spiciness and a wonderful aroma to the stew.
Step 4
In a bowl, combine the soy sauce, minced garlic, gochugaru, doenjang, gochujang, cooking wine, minced ginger, and brown sugar. Mix everything thoroughly with a spoon until you have a well-blended braising sauce. Making this sauce in advance saves time during cooking.
Step 5
Heat about 2 tablespoons of cooking oil in a wide pot or pan over medium-low heat. Lay the prepared semi-dried flatfish side by side in the pot. Pour in the rice water and dissolve the prepared braising sauce. Cover the pot and let it simmer gently for about 10 minutes, allowing the sauce to gradually reduce and coat the fish.
Step 6
Once the flatfish has cooked for about 10 minutes and started absorbing the sauce, add the cut shishito peppers to the pot. Cover again and continue to braise for another 5 minutes. The peppers will soften and release their delicious flavor.
Step 7
Continue to cook until most of the braising liquid has evaporated and thickened. Finish by sprinkling a little black pepper over the top. Your delicious semi-dried flatfish stew with shishito peppers is now ready to be enjoyed with a warm bowl of rice!
