Braised Silverfish (Yangmiri) – A Winter Delicacy
Chewy and Delicious Braised Silverfish: A Perfect Rice Companion
Discover the delightful taste of Yangmiri (silverfish) braised to a wonderfully chewy texture, reminiscent of dried cod (kodari)! This winter delicacy is a true ‘rice thief,’ making every meal a joy. I recently purchased about 20 silverfish from the market, a fish that my children tend to shy away from due to its perceived lack of flavor, though I find it incredibly delicious. Thankfully, I shared half with a friend, leaving me with 10 to prepare. Upon returning home, I cleaned them and immediately started braising. This dish brings back fond memories of my father, who adored it. The flavor was even more incredible than I remembered – so good that we nearly finished it in one sitting! I almost regret not bringing home the entire bunch! This recipe will guide you to create this wonderfully tasty winter treat. Enjoy your perfectly braised Yangmiri!
Main Ingredients- 10 fresh Yangmiri (silverfish)
- 4 slices of daikon radish (about 1 cm thick)
Flavorful Braising Sauce- 1.5 cups water (300ml)
- 1 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin or cheongju)
- 2 Tbsp Korean chili flakes (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp honey (or corn syrup)
- 1 Tbsp chili seed oil (or sesame oil)
- 1/2 stalk green onion, finely chopped
- 1.5 cups water (300ml)
- 1 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin or cheongju)
- 2 Tbsp Korean chili flakes (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp honey (or corn syrup)
- 1 Tbsp chili seed oil (or sesame oil)
- 1/2 stalk green onion, finely chopped
Cooking Instructions
Step 1
First, prepare the daikon radish, which will add a wonderful depth of flavor and sweetness to the braise. Slice it into approximately 1 cm thick pieces and arrange them at the bottom of your pot or pan. The radish will absorb the delicious sauce and become tender, complementing the fish perfectly.
Step 2
Now, let’s make the flavorful braising sauce! In a bowl, combine the water, oyster sauce, soy sauce, cooking wine, chili flakes, minced garlic, honey, and chili seed oil. Whisk everything together until well combined. Ensuring the sauce is evenly mixed will help the dish cook with consistent flavor.
Step 3
Place the sliced daikon radish in your wok or deep pan. Then, carefully arrange the cleaned and prepared Yangmiri (silverfish) on top of the radish. Make sure the fish is clean by rinsing it under cold running water to remove any impurities for a fresh taste.
Step 4
Pour the prepared braising sauce evenly over the fish and radish. Letting the ingredients sit in the sauce for a few minutes before cooking allows the flavors to begin melding, resulting in a more delicious dish.
Step 5
It’s time to braise! Start by bringing the mixture to a boil over high heat. Once it’s boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently for about 15-20 minutes. During this time, periodically spoon some of the sauce over the fish to give it a beautiful glaze and enhance its flavor. Continue simmering until the radish is tender and the sauce has slightly reduced to a nice consistency.
Step 6
Carefully transfer the perfectly braised Yangmiri and radish to a serving plate. Garnish with the finely chopped green onions for a fresh aroma and a lovely visual appeal. Enjoy the delightful combination of chewy fish, tender radish, and rich, savory sauce that makes this dish such a beloved winter treat!
