Delicious and Tender Braised Flatfish Recipe
Braised Flatfish (Gajami Jorim)
Tired of the same old fish dishes like mackerel or hairtail? Try this delightful braised flatfish (Gajami Jorim)! Its mild flavor and tender texture, perfectly infused with a savory sauce, will make your meal special. It offers a unique charm distinct from mackerel or hairtail, sure to whet your appetite.
Main Ingredients
- 3 fresh flatfish (Gajami)
- 1/4 onion
- 3 cm piece of carrot
- 1 green chili pepper
Flavorful Braising Sauce
- 300ml water (approx. 1.5 standard cups)
- 4 Tbsp soy sauce
- 2 Tbsp sugar
- 2 Tbsp red chili powder (Gochugaru)
- 1 Tbsp soju or cooking wine (to remove fishy smell)
- 1/2 Tbsp minced garlic
- 2 tsp sesame seeds
- 1 tsp sesame oil
- 1/2 tsp black pepper powder (optional, to taste)
- 300ml water (approx. 1.5 standard cups)
- 4 Tbsp soy sauce
- 2 Tbsp sugar
- 2 Tbsp red chili powder (Gochugaru)
- 1 Tbsp soju or cooking wine (to remove fishy smell)
- 1/2 Tbsp minced garlic
- 2 tsp sesame seeds
- 1 tsp sesame oil
- 1/2 tsp black pepper powder (optional, to taste)
Cooking Instructions
Step 1
Rinse the fresh flatfish thoroughly under running water. Remove the head and tail. Scrape off the scales from the skin using the back of a knife. Clean out the innards from the belly. Make a few shallow cuts on the thicker parts of the flesh; this helps the sauce penetrate better and keeps the fish from breaking apart during cooking.
Step 2
Prepare the vegetables for the braise. Peel the onion and cut it into quarters, then slice thinly into strips. Wash the carrot and slice it thinly into 3 cm long pieces or julienne it. Remove the seeds from the green chili pepper and slice it thinly. These will add color and a hint of freshness.
Step 3
Let’s make the key element for delicious braised flatfish: the sauce! In a pot or bowl, combine 300ml of water, 4 tablespoons of soy sauce, 2 tablespoons of sugar, and 2 tablespoons of red chili powder. Add 1 tablespoon of soju (or cooking wine) to eliminate any fishy odor, and 1/2 tablespoon of minced garlic. Finally, mix in 2 teaspoons of sesame seeds, 1 teaspoon of sesame oil, and a pinch of black pepper powder if desired. Stir well until all ingredients are combined to create the braising sauce.
Step 4
Heat a pan over medium heat and add a generous amount of cooking oil. Place the prepared flatfish in the pan and sear until lightly golden brown on both sides over medium-low heat. Searing the fish until slightly firm helps it maintain its shape without breaking apart during the braising process. Be careful not to use high heat or flip the fish too often, as this can cause it to break. Gently flip once one side is nicely browned.
Step 5
Once the fish is cooked and lightly browned, carefully pour the prepared sauce evenly around the fish in the pan. Bring it to a simmer over medium heat, basting the fish with the sauce as it cooks. This step allows the savory flavors of the flatfish to meld with the sauce, creating a richer taste.
Step 6
When the sauce starts to boil vigorously, evenly arrange the prepared vegetables (onion, carrot, green chili) on top of the fish. Baste the vegetables with the sauce as well. Reduce the heat to low, cover the pan, and let it simmer until the vegetables are tender and the sauce has thickened slightly, about 5-7 minutes. Once the desired consistency is reached, turn off the heat. Serve hot with a side of rice for a wonderful meal!
