9, May 2025
Braised Pomfret with Dried Radish Greens: A Bone-Free, Tender Side Dish





Braised Pomfret with Dried Radish Greens: A Bone-Free, Tender Side Dish

Skip the Miso Soup! Delicious Braised Pomfret and Radish Greens Recipe That Will Make You Eat Two Bowls of Rice

Braised Pomfret with Dried Radish Greens: A Bone-Free, Tender Side Dish

Instead of my usual miso soup with pomfret, I made a wonderful side dish using canned pomfret, which is tender and bone-free, and fragrant dried radish greens. The savory flavor of the well-cooked radish greens and the mild pomfret meat combine to create a dish with an addictive charm that will have you finishing your rice in no time! The sauce reduces to a delightful consistency, perfect for mixing with rice.

Recipe Info

  • Category : Main dish
  • Ingredient Category : Seafood
  • Occasion : Everyday
  • Cooking : Braise
  • Servings : 2 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Beginner

Main Ingredients

  • 1 handful of tenderly boiled dried radish greens (about 100g)
  • 1 can (400g) canned pomfret
  • 3 cups (600ml) kelp and anchovy broth
  • 1/2 onion
  • 1 stalk green onion

Cooking Instructions

Step 1

Cut the tenderly boiled dried radish greens into bite-sized pieces and spread them evenly on the bottom of a pot. Layering the radish greens at the bottom helps prevent the seasoning from burning and allows the flavors to meld beautifully.

Step 1

Step 2

In a bowl, combine 2 Tbsp red pepper powder, 1/2 Tbsp red pepper paste, 2 Tbsp soy sauce, 2 Tbsp rice wine, 1 Tbsp minced garlic, 1 Tbsp sesame oil, and a pinch of black pepper to make the seasoning sauce. Thinly slice 1/2 onion and diagonally slice the white parts of 1/2 green onion, then add them to the seasoning sauce and mix well. Marinating the radish greens in this sauce beforehand will add deeper flavor.

Step 2

Step 3

Place the entire can (400g) of canned pomfret, including its liquid, on top of the marinated radish greens. Do not discard the liquid from the pomfret can; it adds a rich umami flavor to the dish.

Step 3

Step 4

Pour 3 cups (600ml) of kelp and anchovy broth into the pot and bring to a boil over high heat. Once boiling rapidly, reduce the heat to medium-low, cover or leave the lid ajar, and simmer for about 15-20 minutes until the sauce thickens and the flavors are well absorbed. Spooning some of the broth over the ingredients occasionally will help them cook evenly.

Step 4

Step 5

Once the sauce has reduced to a thick consistency and the ingredients are infused with flavor, diagonally slice the green parts of the remaining 1/2 green onion and add them to the pot. If you enjoy a spicier taste, add 2 diagonally sliced Cheongyang chili peppers and simmer for another few minutes. Adding the green onion and chili peppers at the end preserves their fresh aroma and flavor.

Step 5

Step 6

When all the ingredients are deliciously braised, turn off the heat and serve in a dish. Your braised pomfret with dried radish greens is now complete! Enjoy it with warm rice.

Step 6



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