Soft and Savory Braised Silver Pomfret Recipe
Tonight’s Dinner Dilemma? Solved with Braised Silver Pomfret!
Gently braised silver pomfret, known for its delicate flavor, becomes incredibly tender and flavorful when simmered in a savory sauce. Served alongside a bowl of warm rice, this dish is an absolute ‘rice thief’ – meaning it disappears incredibly fast! Rekindle your appetite with this comforting and delicious Korean classic.
Key Ingredients- 2 Silver Pomfret (cleaned)
- 200g Daikon Radish (about 1/4 of a small radish)
- 1 Green Onion
- 2 Korean Green Chilies (Cheongyang)
- 1 Red Chili
- 1/4 Onion
- 1.5 Paper Cups (approx. 270ml) Dried Anchovy-Kelp Broth (or water)
Braising Sauce- 4 Tbsp Soy Sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes, fine)
- 1 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin or Cheongju)
- 1 Tbsp Corn Syrup (adjust sweetness as desired)
- 4 Tbsp Soy Sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes, fine)
- 1 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin or Cheongju)
- 1 Tbsp Corn Syrup (adjust sweetness as desired)
Cooking Instructions
Step 1
First, prepare the silver pomfret. Make 2-3 shallow scores on each side of the cleaned fish with a knife. This helps the braising sauce penetrate the flesh, making it more flavorful and tender.
Step 2
Slice the daikon radish into thick, coin-shaped pieces, about 0.5 cm thick. The radish will absorb the flavors of the sauce and add a subtle sweetness to the dish.
Step 3
Prepare the aromatic vegetables. Slice the green onion diagonally. Slice the Korean green chilies and red chili diagonally as well. Slice the onion into strips. These vegetables will be added later to enhance the aroma and color.
Step 4
Now, let’s make the essential braising sauce. In a bowl, combine soy sauce, gochujang, gochugaru, minced garlic, cooking wine, and corn syrup. Stir well until all ingredients are thoroughly mixed.
Step 5
In a wide, shallow pot or Dutch oven, lay the sliced daikon radish at the bottom. Place the prepared silver pomfret on top of the radish. Spoon half of the braising sauce evenly over the fish. Pour in the anchovy-kelp broth. Cover the pot with a lid and bring to a simmer over medium heat. Cook until the radish becomes slightly translucent and tender, about 10-15 minutes.
Step 6
Once the radish is about halfway cooked, uncover the pot and spoon the remaining braising sauce over the fish. Arrange the sliced green onion, chilies, and onion on top. Reduce the heat to low, cover the pot again, and let it simmer gently for another 5-7 minutes, or until the sauce has slightly reduced and thickened, and all ingredients are well-infused with flavor.
Step 7
Carefully transfer the braised silver pomfret and vegetables to a serving dish. This dish is perfect for enjoying with a bowl of hot rice. Get ready for a delicious meal that will have everyone asking for seconds!
