Grandma’s Special Braised Beltfish with Potatoes Recipe
An incredibly simple yet flavorful braised beltfish and potato dish
A beloved dish my mom used to make for me when I was little^^* I tend to be sensitive to strong smells and tastes, so I often use celery powder in my cookingㅋㅋ
Ingredients- 4 pieces of beltfish
- 1 large potato
- 1 small red onion
- 5 stalks of green onion leaves
Seasoning- 5 Tbsp soy sauce
- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- A pinch of parsley flakes
- A pinch of garlic skin powder (dried and ground garlic skins)
- A pinch of salt (optional)
- 1/2 Tbsp corn syrup (or 1 Tbsp plum extract)
- 5 Tbsp soy sauce
- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- A pinch of parsley flakes
- A pinch of garlic skin powder (dried and ground garlic skins)
- A pinch of salt (optional)
- 1/2 Tbsp corn syrup (or 1 Tbsp plum extract)
Cooking Instructions
Step 1
First, peel the large potato and cut it into bite-sized pieces, about 2cm thick. Rinse the cut potatoes under cold water to remove excess starch. Place them in a bowl, sprinkle with a little salt, and let them sit for about 10 minutes. This step helps reduce any slight bitterness in the potato and allows it to absorb flavors better.
Step 2
Prepare the beltfish by rinsing it lightly under running water. To remove any fishy odor, it’s recommended to soak the beltfish in rice water for about 15 minutes. While soaking, carefully scrape off the black inner skin and trim the fins. Removing the thin, silvery skin layer will result in a cleaner taste and texture.
Step 3
Let’s make the delicious braising sauce! In a bowl, combine 5 Tbsp soy sauce, 2 Tbsp red pepper flakes (gochugaru), 1 Tbsp minced garlic, and a pinch of parsley flakes. Mix them well. For a touch of sweetness, add 1/2 Tbsp corn syrup (or 1 Tbsp plum extract). If you are sensitive to gamey or fishy smells like my family, I highly recommend adding a little bit of dried and ground garlic skin powder! Garlic skin powder is excellent at neutralizing unwanted odors in fish and meat, contributing to a cleaner flavor profile. Stir everything thoroughly to create your seasoning paste.
Step 4
Now it’s time to layer the ingredients in the pot for braising. Start by placing the drained potato pieces at the bottom of the pot. Arrange the prepared beltfish pieces on top of the potatoes. Evenly spoon the prepared sauce over the beltfish. Sprinkle the garlic skin powder on top of the sauce, followed by the diagonally sliced green onion leaves and the half-moon shaped red onion slices. Layering the ingredients in this order—potatoes, beltfish, sauce, garlic skin powder, green onions, red onions—will ensure even cooking and distribution of flavors.
Step 5
After adding all the ingredients, pour in about 1.5 to 2 cups of water to create a simmering liquid. (If you prefer a less salty taste, you can add a pinch of salt. If your beltfish is already quite salty, you can omit the salt.) Bring the pot to a boil over high heat, then reduce the heat to medium and simmer for about 5 minutes. Afterward, lower the heat to low, cover the pot, and let it simmer gently for 15-20 minutes until the ingredients are thoroughly cooked and tender. Spooning some of the broth over the fish and vegetables occasionally will help them cook evenly and absorb more flavor. Enjoy your flavorful braised beltfish with potatoes!
