Super Simple Braised Cutlassfish
Effortless & Delicious Braised Cutlassfish for Beginners
Spotted a great deal on cutlassfish at the supermarket and impulsively decided to make braised fish? Don’t worry, even novice cooks can master this simple and flavorful dish. This recipe is perfect for beginners and is sure to become a family favorite!
Main Ingredients
- 4 pieces of prepared cutlassfish
- 1/2 onion (thinly sliced)
- 10 slices of radish (approx. 1cm thick)
Cooking Instructions
Step 1
First, prepare the radish and onion that will form the base of the stew. Slice the radish into flat pieces about 1cm thick, and thinly slice the onion. This preparation helps the ingredients absorb the sauce beautifully.
Step 2
Rinse the fresh cutlassfish thoroughly under running water. Pay special attention to removing the black membrane inside the fish’s belly, as this is a common source of fishy odor. To further eliminate any gamey smell, soak the prepared fish in rice wine or soju for about 10 minutes. This step not only removes unwanted odors but also helps tenderize the fish flesh.
Step 3
While the fish is soaking, let’s make the delicious braising sauce. In a bowl, combine the soy sauce, red pepper powder, red pepper paste, mirin (or cooking wine), rice wine (or soju), and minced garlic if you’re using it for extra flavor. Whisk everything together until well combined. Making the sauce ahead of time allows the flavors to meld.
Step 4
Now it’s time to start braising. Arrange the sliced radish at the bottom of a pot. Layer the sliced onion on top of the radish, followed by the soaked cutlassfish. Pour the prepared braising sauce evenly over the fish. Finally, artistically arrange the diagonally sliced red chili pepper, green chili pepper, and green onion on top. The vibrant colors are sure to whet your appetite!
Step 5
Add just enough water to cover the fish. Bring the mixture to a boil over high heat. Once it starts boiling, reduce the heat to medium and cover the pot. Let it simmer for about 15-20 minutes, or until the radish becomes translucent and the fish is well-coated with the sauce. Basting the fish with the simmering sauce occasionally will help it absorb flavor and prevent sticking. You’ll know it’s ready when the radish is tender and the fish is beautifully glazed.
Step 6
Serve the hot braised cutlassfish over a bed of fluffy rice. Don’t forget to spoon some of that delicious sauce over the fish and rice! It’s a hearty and satisfying meal that the whole family will enjoy. You can even mix leftover sauce with rice for an extra treat!
