Hearty Braised Beltfish with Tender Radish
Savoring the Delicate Flavor of Beltfish: A Braised Beltfish Recipe with Radish
Enjoy this delightful braised beltfish, featuring plump, succulent pieces of fish cooked in a savory broth. We’ve kept the seasoning light to highlight the natural, mild taste of the beltfish, enhanced by the sweetness of the radish. Adding large chunks of radish and potatoes makes this dish wonderfully comforting and perfect for pairing with a warm bowl of rice. It’s a truly satisfying meal that’s both flavorful and nourishing.
Main Ingredients- Beltfish 3 cuts (approx. 1 fish)
- Potato 1 large
- Daikon radish 1 piece, 3cm thick (approx. 15cm diameter)
- Onion 1/4 medium
- Green onion 15cm length
Braising Liquid- Water 2 cups (400ml)
- Water 2 cups (400ml)
Cooking Instructions
Step 1
Prepare the vegetables that form the base of this delicious braised beltfish. Peel the potato and cut it into thick, 1cm slices. Similarly, cut the daikon radish into substantial 1cm thick pieces. Cutting them this way ensures they hold their shape and maintain a pleasant texture after cooking.
Step 2
Thickly slice the onion. Cut the green onion diagonally into 15cm lengths. These larger cuts prevent them from falling apart during cooking and add a lovely aroma and visual appeal.
Step 3
Combine all the sauce ingredients in a bowl and mix well to create the braising sauce. Using homemade doenjang adds a deeper, more complex umami flavor. If you don’t have ginger powder, finely minced fresh ginger works beautifully too.
Step 4
Now, let’s begin the braising process. Start by layering the thick slices of radish and potato at the bottom of your pot. Place the beltfish pieces on top of the vegetables. Spoon half of the prepared braising sauce evenly over the beltfish. Since radish and potatoes take longer to cook than fish, layering them at the bottom ensures they become tender at the same time as the fish.
Step 5
Pour in the 2 cups of water and bring to a simmer over medium heat. Once the radish pieces can be easily pierced with a chopstick, indicating they are about halfway cooked (this should take about 10-15 minutes), add the remaining braising sauce over the beltfish. Reduce the heat to low, cover the pot, and let it simmer gently for about 20-25 minutes, allowing the flavors to meld and the sauce to reduce slightly. The goal is a rich, savory consistency.
Step 6
Check if the radish and potatoes are completely tender by piercing them with a chopstick; they should yield easily. Once all the vegetables are soft, add the sliced onion and green onion. Cover the pot again and let it steam for another 5 minutes. This allows the natural sweetness of the onions and the fragrance of the green onions to infuse into the dish.
Step 7
Transfer the beautifully braised beltfish and vegetables to a serving dish with some depth. This dish is an absolute delight served over a steaming bowl of rice. Enjoy every delicious bite! Happy cooking!
