Tender Braised Cutlassfish with Crispy Pan-Fried Cutlassfish Recipe
Spicy and Savory Braised Cutlassfish and Delicious Fried Cutlassfish
This recipe features a hearty braised cutlassfish (Galchi Jorim) and crispy pan-fried cutlassfish, perfect for a delicious meal. Cutlassfish is abundant and affordable during winter, ensuring good quality. We enjoyed a delightful homemade meal with both braised and fried cutlassfish. The tender radish melts in your mouth alongside the deeply flavored braised fish, while the separately fried fish offers a satisfying crispiness. It’s a meal that will have everyone in the family happily finishing their rice bowls!
Main Ingredients- 3 fresh cutlassfish (Galchi)
- 1/3 Korean radish (Muu), sliced about 1cm thick and quartered
- 1 stalk of green onion (Daepa)
- 2 Korean green chilies (Cheongyang peppers)
- 800ml water (or anchovy-kelp broth)
Seasoning Sauce- 5 Tbsp soy sauce (Yangjo ganjang)
- 4 Tbsp red chili flakes (Gochugaru)
- 1 Tbsp minced garlic (Dajin maneul)
- 1 Tbsp fish sauce (Aekjeot)
- 1 Tbsp cooking wine (Mirin)
- 1 tsp sugar
- 0.5 tsp minced ginger (Dajin saenggang)
- Pinch of black pepper
- 5 Tbsp soy sauce (Yangjo ganjang)
- 4 Tbsp red chili flakes (Gochugaru)
- 1 Tbsp minced garlic (Dajin maneul)
- 1 Tbsp fish sauce (Aekjeot)
- 1 Tbsp cooking wine (Mirin)
- 1 tsp sugar
- 0.5 tsp minced ginger (Dajin saenggang)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the Korean radish for the braising. Slice it to about 1cm thickness and cut into four pieces. Thicker slices hold their shape better when cooked.
Step 2
Place the sliced radish in a pot and add about 500ml of water. Bring to a boil over high heat, cover, and simmer for about 5-7 minutes until the radish is half-cooked. The radish will absorb the sauce and become much more flavorful.
Step 3
While the radish is cooking, carefully clean the cutlassfish. Scrape off the scales with the back of a knife. Thoroughly remove the internal organs and the black membrane lining the abdominal cavity. This black membrane can cause a fishy odor, so it’s important to remove it completely. (Similar to saury, it can also cause indigestion or food poisoning.)
Step 4
In a bowl, mix all the seasoning sauce ingredients together. Slice the green onion and Korean green chilies diagonally. (Optional: If you have an onion, slicing half to one onion lengthwise and adding it will enhance sweetness and flavor. I’m omitting it today as I don’t have any.)
Step 5
Once the radish in the pot is half-cooked, reduce the heat to medium. Spoon about 2-3 tablespoons of the seasoning sauce over the radish. Then, arrange the prepared cutlassfish pieces attractively on top. Spread the remaining seasoning sauce evenly over the fish.
Step 6
Arrange the sliced green onion and Korean green chilies on top of the fish. Check the liquid level and add more water (using anchovy-kelp broth will add deeper flavor) if needed. Cover the pot and simmer over medium-low heat for about 10-15 minutes, or until the fish is fully cooked. Keep an eye on the liquid level occasionally to prevent it from drying out. Reducing the sauce further will result in a more concentrated flavor.
Step 7
While the braised fish is cooking, we’ll prepare the remaining one-third of the cutlassfish by pan-frying it. Heat a generous amount of cooking oil in a frying pan. Add the cutlassfish pieces and fry them until golden brown and crispy on both sides. Frying the tail pieces until very crisp allows them to be eaten bone-in.
Step 8
Your delicious braised and crispy fried cutlassfish are ready! Enjoy them with hot steamed rice. It was a wonderful meal that the whole family enjoyed thoroughly after a long time. Enjoy your cooking!
