Golden Ratio Braised Hairtail: Taste Just Like From A Restaurant!
The Secret Recipe From Restaurants! A Universal Recipe For Any Braised Fish! Make Braised Hairtail, Braised Mackerel, Or Any Braised Fish With This One Recipe!
Last night, I made a pot of braised hairtail with plenty of radish at home. My whole family loved it, saying it tasted just like the braised dishes from restaurants, with the radish perfectly cooked and the seasoning deeply infused into every piece. Try making this delicious braised fish dish at home!
Main Ingredients- 2 medium-sized hairtail (approx. 400g)
- 1/2 stalk of green onion (approx. 60g)
- 1-2 pinches of black pepper powder
Broth Ingredients- 600g radish
- 1.2 liters of water
- 25-30 dried anchovies for broth (approx. 30g)
- 5 pieces of dried kelp (approx. 2-3g)
Seasoning Ingredients- 5 Tbsp red chili powder (approx. 35g)
- 1/3 Tbsp sugar (approx. 3g)
- 1/10 Tbsp ginger powder
- 3 Tbsp soy sauce (approx. 24g)
- 3 Tbsp anchovy sauce (approx. 24g)
- 3 Tbsp mirin (cooking wine) (approx. 24g)
- 1 Tbsp traditional soybean paste (doenjang) (approx. 30g)
- 1/3 Tbsp red chili paste (gochujang) (approx. 10g)
- 2 Tbsp minced garlic (approx. 40g)
- 2 pinches of MSG (optional)
- 600g radish
- 1.2 liters of water
- 25-30 dried anchovies for broth (approx. 30g)
- 5 pieces of dried kelp (approx. 2-3g)
Seasoning Ingredients- 5 Tbsp red chili powder (approx. 35g)
- 1/3 Tbsp sugar (approx. 3g)
- 1/10 Tbsp ginger powder
- 3 Tbsp soy sauce (approx. 24g)
- 3 Tbsp anchovy sauce (approx. 24g)
- 3 Tbsp mirin (cooking wine) (approx. 24g)
- 1 Tbsp traditional soybean paste (doenjang) (approx. 30g)
- 1/3 Tbsp red chili paste (gochujang) (approx. 10g)
- 2 Tbsp minced garlic (approx. 40g)
- 2 pinches of MSG (optional)
Cooking Instructions
Step 1
1. Let’s start by making the key seasoning for a delicious braised hairtail! Combine all the seasoning ingredients in a pot or bowl and mix well. For seasonings with a lot of red chili powder, maturing them in the refrigerator for 12-24 hours will result in a much richer and deeper flavor. It’s best to use red chili powder that is not too coarsely ground.
Step 2
In this recipe, I’ve used a small amount of sugar instead of onion. If you have an onion, you can slice half an onion (about 100g) into 1cm thick strips and add it to the seasoning mix. This will add sweetness and depth of flavor. If you really like onions, feel free to use a whole one.
Step 3
Ginger powder is excellent for eliminating any fishy odor! Don’t forget to add this aromatic ingredient to your seasoning.
Step 4
Adding a small amount of anchovy sauce harmonizes the savory and salty flavors, enhancing the overall deliciousness of the braised dish.
Step 5
Mirin (cooking wine) with about 14% alcohol content will also play a significant role in removing any fishy smell from the hairtail.
Step 6
The savory aroma of doenjang (traditional soybean paste) will powerfully mask any remaining fishy notes that ginger and mirin might not have fully captured, resulting in a cleaner taste. Experience the deep flavor of doenjang!
Step 7
You can add about two pinches of MSG, but if you plan to use kelp for the broth, you can omit the MSG. The natural umami from the kelp can substitute for the MSG.
Step 8
Now, let’s prepare the radish. Cut the radish into thick pieces, about 1.5 times the width of your pinky finger, roughly 3-4 cm thick. Cut it into about 2.5 pieces. Cutting it this thick will prevent it from falling apart during cooking and allow it to absorb the seasoning well.
Step 9
Cut the sliced radish into bite-sized pieces, either 4 or 6 sections per slice, according to your preference. If the pieces are too small, they might break apart during cooking, so maintaining a reasonable size is important.
Step 10
For the green onions, use one small stalk or half of a large stalk, sliced diagonally. This will add color and aroma to the dish at the end.
Step 11
Now, let’s make the delicious broth. Put all the broth ingredients into a pot and bring them to a boil together. You can also add the radish you just cut into the pot.
Step 12
Prepare about 30 dried anchovies for broth, around this size. You can remove the internal guts of the anchovies, as they can add a bitter taste, depending on your preference. However, if you’re in a hurry or find it bothersome, you can just add them whole.
Step 13
The dried kelp should be about the size of one palm. Adding kelp when making the broth will release its mucilaginous substance, which is key to umami, enriching the flavor. If you use kelp, as mentioned before, you can skip the MSG. If you don’t have kelp, add MSG to enhance the umami.
Step 14
Once the water with all the broth ingredients starts boiling vigorously, reduce the heat to medium and simmer for about 20 minutes. Skim off any foam or impurities that appear about 15 minutes into the simmering. This is because the mucilaginous substance from the kelp can mix with impurities and make the broth taste murky. It’s best to let it simmer for about 15 minutes to allow the umami components of the kelp to dissolve into the broth before skimming.
Step 15
Prepare either one medium-sized hairtail or two small ones. I had already removed the black membrane from the intestinal wall during preparation, so it’s not visible now. However, when you buy hairtail, the black membrane inside the gut is often still present, so be sure to remove it completely to enjoy a clean taste without any fishiness.
Step 16
Now, take the cooked radish out of the broth and spread it evenly on the bottom of a wide, shallow pot or wok. Placing thick radish slices at the bottom like this will not only make the radish moist but also allow the seasoning to deeply penetrate into the radish, creating a truly delicious braised dish.
Step 17
Arrange the prepared hairtail neatly on top of the radish, and then pour the broth over it. You can strain the broth through a sieve as you pour to remove any impurities for a cleaner braised dish. If you want to minimize dishes, you can carefully pour the broth, trying not to mix in too many solids.
Step 18
Ideally, the pot size should match the ingredients. However, if the hairtail is not fully submerged after pouring the broth, add just a little more water to ensure it’s mostly covered. Using a pot that is too large can lead to excessive evaporation and dilute the flavor, so it’s best to use a pot that fits the ingredients or adjust with just the broth.
Step 19
Do not leave any of the prepared seasoning behind. Use a spoon to scrape out every last bit and pour it all over the hairtail. This seasoning is crucial for the overall flavor of the dish.
Step 20
Once the broth starts bubbling vigorously, cover the pot with a lid, reduce the heat to medium, and let it simmer for about 10 minutes. It’s good to check periodically to prevent it from burning.
Step 21
After simmering for 10 minutes, evenly arrange the sliced green onions and the optional sliced onion (if using) over the fish. If you like it spicy, you can also add one sliced chili pepper according to your preference.
Step 22
If any parts of the seasoning appear clumped, gently mix them with a spatula to distribute evenly. Then, cover the pot again and simmer for another 10 minutes. This process allows the seasoning to penetrate deeper into the ingredients.
Step 23
After simmering for a total of 20 minutes, taste the broth. Once it reaches your desired flavor level, sprinkle 1-2 pinches of black pepper powder and simmer for another 1-2 minutes to finish. The subtle peppery notes will enhance the aroma.
Step 24
It’s delicious to eat right away, but here’s a little tip: instead of serving immediately, let the braised dish sit for about 4-5 hours, then bring it to a boil again. This will allow the seasoning to penetrate even more deeply into the radish, making both the broth and the fish even tastier! If you use this method, especially in the summer, cool the pot quickly by placing it in cold water to prevent spoilage.
