Braised Cutlassfish with Seasonal Potatoes
A Delicious Braised Cutlassfish Stew Featuring Seasonal Potatoes
Tender cutlassfish meets fluffy potatoes in this deeply flavorful braised dish. It’s a comforting meal that’s sure to make you devour an entire bowl of rice! Experience the irresistible taste that will have everyone asking for seconds.
Main Ingredients
- Fresh cutlassfish (cut into sections)
- 3 potatoes
- 1 onion
- 1 green onion
Seasoning Ingredients
- 500ml water
- 4 Tbsp soy sauce
- 1 Tbsp fish sauce
- 2 Tbsp red chili powder (gochugaru)
- 1 Tbsp sugar
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp minced garlic
- 1/2 tsp minced ginger
- 500ml water
- 4 Tbsp soy sauce
- 1 Tbsp fish sauce
- 2 Tbsp red chili powder (gochugaru)
- 1 Tbsp sugar
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp minced garlic
- 1/2 tsp minced ginger
Cooking Instructions
Step 1
Rinse the cutlassfish sections thoroughly under running water. It’s crucial to remove the intestines and the dark inner membrane to eliminate any fishy odor. While cutlassfish typically doesn’t have scales, gently scrape off any if present with the back of a knife.
Step 2
Peel the potatoes and slice them into roughly 1.5cm thick rounds. Slicing them too thinly might cause them to break apart during cooking, so aim for a thickness that will hold its shape while becoming tender.
Step 3
Slice the onion to a similar thickness as the potatoes. This ensures even cooking and allows the flavors to meld beautifully.
Step 4
Slice the green onion diagonally. Cutting it at an angle creates pieces of varying thickness, which adds a more interesting texture and visual appeal to the dish.
Step 5
Arrange the thickly sliced potatoes at the bottom of the pot. They will soften and absorb the flavors as they cook, and they also serve to prevent the fish from sticking to the bottom. Drizzle 1 Tbsp of soy sauce evenly over the potatoes to give them a light initial seasoning.
Step 6
Next, layer the prepared cutlassfish sections on top of the potatoes. Then, artfully arrange the sliced onion and green onion over the fish.
Step 7
In a separate bowl, combine 500ml water, 3 Tbsp soy sauce, 1 Tbsp fish sauce, 1 Tbsp sugar, 2 Tbsp red chili powder, 2 Tbsp cooking wine, 2 Tbsp minced garlic, and 1/2 tsp minced ginger. Whisk everything together to create a savory and well-balanced seasoning sauce. The fish sauce adds a wonderful depth of umami.
Step 8
Pour the prepared seasoning sauce evenly over the fish and vegetables in the pot. Make sure it coats everything generously so the flavors can penetrate deeply.
Step 9
Cover the pot with a lid and bring it to a simmer over medium heat. Once the sauce starts to bubble and the ingredients release their juices, reduce the heat to low. Let it gently simmer and braise, allowing the flavors to meld and the potatoes and fish to become tender. This slow cooking process is key to achieving a rich taste.
Step 10
Once the cutlassfish is cooked through and the potatoes are fork-tender, remove the lid. Increase the heat slightly and spoon some of the simmering sauce over the fish and vegetables to finish. This will reduce the sauce to a thicker, more concentrated consistency. Serve hot with a bowl of steamed rice and enjoy!
