Hearty Braised Silver Pomfret with Potatoes
A Deliciously Spicy Braised Silver Pomfret Stew with Potatoes
Introducing a comforting homemade Korean dish, this braised silver pomfret is a crowd-pleaser! By adding generously cut potatoes, the stew becomes even more satisfying and wholesome. It’s a perfect dish for a side with rice or even as a delicious appetizer with drinks!
Main Ingredients- 10 cleaned silver pomfret pieces
- 3 medium potatoes
- 1 onion
- 1 Korean green chili pepper (Cheongyang chili)
- 1 red chili pepper
- 1 large green onion (scallion)
Braising Sauce for Silver Pomfret- 1/2 Tbsp gochujang (Korean chili paste)
- 4 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp fish sauce (or tuna extract)
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (or mirin)
- 2 Tbsp soy sauce
- 3 Tbsp corn syrup (or rice syrup)
- 1 Tbsp sesame oil
- A pinch of black pepper
- 1/2 Tbsp gochujang (Korean chili paste)
- 4 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp fish sauce (or tuna extract)
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (or mirin)
- 2 Tbsp soy sauce
- 3 Tbsp corn syrup (or rice syrup)
- 1 Tbsp sesame oil
- A pinch of black pepper
Cooking Instructions
Step 1
First, ensure the frozen silver pomfret is completely thawed. Once thawed, make 2-3 deep slashes along the back of each fish piece. This scoring allows the braising sauce to penetrate deeply, enhancing the flavor.
Step 2
Peel the 3 potatoes thoroughly. Slice them, avoiding making them too thin, as they might break apart during cooking. If they are too thick, they may not cook through completely. Aim for slices about 3-5 cm thick for even cooking.
Step 3
Prepare the additional vegetables for the stew. Thickly slice 1 onion. Slice 1 Korean green chili pepper and 1 red chili pepper diagonally, removing the seeds. Cut 1 large green onion diagonally into large pieces.
Step 4
Now, let’s make the delicious braising sauce! In a bowl, combine gochujang, gochugaru, fish sauce, minced garlic, cooking wine, soy sauce, corn syrup, sesame oil, and black pepper. Mix well with a spoon until the sauce is evenly blended.
Step 5
Start by arranging the prepared potato slices at the bottom of your stew pot. Layering the potatoes first prevents the fish from sticking to the pot and ensures they absorb the flavors beautifully.
Step 6
Next, carefully place the scored silver pomfret pieces on top of the potato layer. Try to arrange them without overlapping too much so they cook at a consistent rate.
Step 7
Distribute the sliced onion, chili peppers, and green onion evenly over the fish. These vegetables not only add color but also enhance the overall flavor profile of the dish.
Step 8
Pour the prepared braising sauce evenly over all the ingredients in the pot. It’s important to ensure the sauce coats everything thoroughly so the flavors can meld well.
Step 9
Add water, just enough to partially submerge the ingredients. Avoid adding too much water, as this can dilute the flavor. The liquid should come up to about two-thirds of the way up the ingredients.
Step 10
Aim for a consistency where the liquid is not too soupy but creates a nice, rich stew. This amount of liquid will result in a perfectly balanced broth.
Step 11
Cover the pot tightly and simmer over medium-low heat for approximately 20 minutes. Spooning some of the broth over the ingredients once or twice during cooking will help the flavors penetrate further.
Step 12
After 20 minutes, check if the sauce has thickened slightly and if the fish and potatoes are tender. If the taste is a bit bland, you can add a pinch of salt to adjust it to your preference. Your delicious braised silver pomfret is now ready! Enjoy it with a bowl of hot steamed rice.
