Deliciously Sweet and Savory Braised Codfish (Kodari Jorim)
Sweet & Savory Braised Codfish: A Perfect Side Dish or Snack
Today, I’m sharing a recipe for sweet and savory braised codfish (Kodari Jorim). It’s not only a fantastic side dish for everyday meals but also an impressive option for entertaining guests or enjoying with drinks. The delightful balance of sweetness and saltiness, combined with the tender texture of the codfish, makes this dish truly irresistible.
Main Ingredients- 2 pieces dried pollack (Kodari), prepared
- 1/2 medium onion, roughly chopped
- 1 green chili pepper, roughly chopped (adjust for spice preference)
- 1 stalk green onion (white part), finely sliced for garnish
Codfish Preparation & Coating- 4 Tbsp tempura powder
- 1/2 cup cooking oil (for frying codfish)
- 4 Tbsp tempura powder
- 1/2 cup cooking oil (for frying codfish)
Cooking Instructions
Step 1
Rinse the dried pollack (Kodari) thoroughly under running water. Trim off the head, tail, and fins. Then, cut the fish into 4 equal pieces.
Step 2
Carefully run a knife along the central bone to separate the flesh from the bone. Remove the bone and meticulously pick out any small remaining pin bones for a smoother eating experience.
Step 3
Roughly chop the onion. Finely chop the green chili pepper (or Korean chili pepper for more heat, if desired). These vegetables will add depth of flavor to the dish.
Step 4
Evenly coat the prepared codfish pieces with tempura powder. Let them sit for about 5 minutes; this allows the coating to adhere well, preventing it from falling off during frying.
Step 5
In a bowl, combine all the sauce ingredients: oyster sauce, oligosaccharide, sugar, vinegar, cooking wine, soy sauce, and water. Whisk well to create a harmonious braising sauce.
Step 6
Heat the cooking oil (1/2 cup) in a pan over medium heat. Once the oil is hot, carefully add the tempura-coated codfish pieces. Fry them until they are golden brown and slightly crispy on both sides. This step ensures a tender interior with a delightful exterior texture.
Step 7
Once the codfish is nicely browned, remove it from the pan and set aside on a plate. This prevents the fish from overcooking or breaking apart during the braising process.
Step 8
Drain any excess oil from the pan used for frying the codfish. Pour in the prepared braising sauce. Add the chopped onion and green chili pepper to the pan. Bring the sauce to a simmer over medium heat.
Step 9
Once the sauce is bubbling, gently return the pan-fried codfish pieces to the pan. Reduce the heat to medium-low and allow the codfish to simmer and absorb the flavors of the sauce.
Step 10
Braise the codfish, turning the pieces occasionally to ensure they are evenly coated with the sauce. Continue to simmer until the sauce has thickened and become slightly syrupy, coating the fish beautifully. This usually takes about 5-7 minutes. Be sure to stir gently to prevent the sauce from burning.
Step 11
Transfer the deliciously braised codfish to a serving platter. Garnish generously with the finely sliced green onion and a sprinkle of toasted sesame seeds. Serve hot with steamed rice for a truly satisfying meal.
