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
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.
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 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 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 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 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 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.
