Braised Beltfish with Round Zucchini: A Perfect Seasonal Harmony
Spicy and Flavorful Braised Beltfish with Round Zucchini, Made with Fresh Seasonal Fish
Introducing a special recipe to truly savor the deliciousness of fresh, seasonal beltfish. Beltfish, often considered a luxury, is now available at a more accessible price as it’s in season. We fried one piece of beltfish as a crunchy snack for the kids, and for myself, I simmered the remaining pieces with half a large round zucchini and spicy Korean chili peppers (kwari gochu) in a savory sauce. Even family members who don’t usually like zucchini found themselves devouring bowls of rice with this addictive dish! It allowed me to truly enjoy beltfish as it once was. For the past few years, even expensive beltfish had a firm texture and lacked flavor, but this batch was melt-in-your-mouth tender, just like the beltfish I remember from long ago. It’s fascinating how fish quality can change yearly. This year, mackerel pike, herring, and beltfish have all returned to their past delicious flavors, bringing great joy to our meals. It’s a taste I don’t want to miss, so I’ll have to buy more beltfish soon! Did you know that the zucchini simmered in this beltfish stew, when mixed with the sauce, is absolutely delicious with rice? Even if you don’t typically enjoy zucchini, this dish offers a unique and delightful experience. Try making this wonderful braised beltfish with zucchini using fresh, seasonal fish today!
Main Ingredients
- 5 pieces fresh beltfish
- 1/2 medium round zucchini
- 12 whole Korean chili peppers (kwari gochu)
Spicy and Sweet Braising Sauce
- 1/2 bowl water or anchovy-kelp broth (approx. 100ml)
- 6 Tbsp soy sauce
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp olive oil
- 3 tsp sugar
- 2 Tbsp corn syrup or oligodang
- 3 Tbsp red pepper flakes (gochugaru)
- A little chopped green onion
- 1/2 bowl water or anchovy-kelp broth (approx. 100ml)
- 6 Tbsp soy sauce
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp olive oil
- 3 tsp sugar
- 2 Tbsp corn syrup or oligodang
- 3 Tbsp red pepper flakes (gochugaru)
- A little chopped green onion
Cooking Instructions
Step 1
Rinse the fresh beltfish under running water. Trim off the fins and tail with scissors, then pat dry. In a separate bowl, combine all the sauce ingredients and mix well until the sugar is dissolved. Set the sauce aside.
Step 2
Wash the round zucchini thoroughly. Slice it into thick, half-moon shapes, about 1 cm thick. Remove the stems from the Korean chili peppers and wash them.
Step 3
Arrange the sliced zucchini pieces evenly on the bottom of a wide, deep pan or pot. Place the prepared beltfish pieces on top of the zucchini, followed by the Korean chili peppers nestled in between.
Step 4
Pour the prepared spicy and sweet sauce evenly over the beltfish and vegetables. Tilting the pan slightly can help distribute the sauce more effectively.
Step 5
Bring the mixture to a boil over high heat with the lid off. Once boiling, reduce the heat to medium, cover the pan, and simmer for about 10 minutes, or until the ingredients are cooked. Then, lower the heat to low, remove the lid, and let it simmer for another 5 minutes, allowing the sauce to reduce and thicken. Turn off the heat and sprinkle the chopped green onions over the top as a garnish.
Step 6
Transfer the perfectly braised beltfish with zucchini to a serving dish. Enjoy this delicious meal with a side of warm rice!
