Aged Kimchi Braised Hairtail Fish: The Ultimate Rice Thief Recipe
The Perfect Harmony of Aged Kimchi and Mild Hairtail Fish, Aged Kimchi Hairtail Braise
Hello everyone! Good food fuels the body and soul. While fresh kimchi is delicious, the deep and rich umami flavor of well-fermented aged kimchi has a magical ability to elevate any dish! Aged kimchi is perfect for stews, braises, fried rice, and more. Today, we’ll introduce you to our traditional aged kimchi, made with 100% domestic ingredients for 30 years, and use it to create ‘Aged Kimchi Braised Hairtail Fish,’ a dish that’s simply irresistible with rice. The tangy flavor of the aged kimchi combined with the mildness of the hairtail fish will create a rice-thief menu beloved by the whole family. Let’s get started!
Main Ingredients- 1/4 head aged kimchi (approx. 300g)
- 3 medium-sized hairtail fish
- 1 pack dried anchovy and kelp sachet
- 2 cups water (400ml)
- 1 stalk green onion
- 1/2 onion
- 1 chili pepper (preferably Korean green chili)
- 1 red chili pepper
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, let’s prepare the hairtail fish. Get 3 fresh hairtail fish. Clean them by removing the scales, then trim off the fins and tail. Afterward, cut each fish into 2 pieces for better cooking. This preparation ensures the seasonings penetrate evenly, making the braised fish even more delicious.
Step 2
Next, we’ll prepare the vegetables. Coarsely slice the onion. Slice the green onion diagonally. Similarly, slice the Korean green chili and red chili peppers diagonally. Using a variety of chili peppers adds beautiful color to the dish and creates a wonderful balance of spicy and sweet flavors.
Step 3
The foundation of a delicious braise is a good broth! Using a homemade natural seasoning blend made from dried anchovies, kelp, and shiitake mushrooms will add a deeper flavor. You can conveniently use store-bought broth sachets filled with these ingredients. Place the anchovy-kelp sachet in 2 cups (400ml) of water and microwave for about 5 minutes to create the broth. (If using dried anchovies and kelp directly, microwave them with 2 cups of water for about 10 minutes).
Step 4
Now, let’s make the seasoning sauce that will define the braise’s flavor! In a bowl, combine 5 Tbsp soy sauce, 1 Tbsp Korean green chili powder, 4 Tbsp chili powder, 2 Tbsp cooking wine, 1 Tbsp rice wine, 1 Tbsp plum extract, 1.5 Tbsp minced garlic, and a pinch of ginger powder. Mix well. Finally, add 1 Tbsp of cooking oil. The oil helps the ingredients cook gently, prevents sticking, and adds a lovely sheen to the braise, making it look even more appetizing.
Step 5
A wide, shallow pot, like a stew pot, is ideal for braising. Start by layering the aged kimchi at the bottom of the pot. Then, generously place the sliced onions on top of the kimchi. Arrange the prepared hairtail fish pieces on top of the onions. Now, spread half of the prepared seasoning sauce evenly over the fish. Following that, carefully pour the 2 cups of anchovy-kelp broth around the edges of the pot.
Step 6
Gently shake the pot to ensure the broth reaches the bottom evenly. This step is crucial to prevent the bottom from burning. Spread the sauce evenly over the fish, then bring to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium-low. Spoon the remaining half of the seasoning sauce over the top. Cover the pot and let it simmer for about 20-30 minutes, or until the fish is tender and the sauce has thickened slightly. Keep an eye on the sauce to make sure it doesn’t burn.
Step 7
This is the final step! Once the ingredients are nearly cooked, artfully arrange the diagonally sliced green onions, Korean green chilies, and red chilies on top. Cover the pot again and cook for another 2 minutes. This allows the aromatic vegetables to infuse their flavors into the braise, completing your delicious Aged Kimchi Braised Hairtail Fish. Sprinkle with a pinch of sesame seeds for an attractive finish. Enjoy this delightful dish with a steaming bowl of rice!
