Hearty Braised Cutlassfish with Radish and Potato
Spicy and Savory Braised Cutlassfish with Autumn Radish and Potatoes
We’ve made a delicious braised cutlassfish with radish and potatoes! Adding potatoes makes it wonderfully tender and enhances the umami flavor, complementing the spicy sauce beautifully, unlike when just using radish. The sweetness and crispness of autumn radish add another layer of depth to this dish. This recipe provides a hearty and satisfying meal that’s sure to be a hit with everyone.
Main Ingredients- 1 Cutlassfish (cut into pieces)
- 3 Potatoes (medium-sized)
- 1 piece Radish (about 2 cups, cut into large chunks)
- 1 stalk Scallion
- 1/2 Onion (optional)
Spicy & Sweet Braising Sauce- 3 Tbsp Soy Sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Corn Syrup (or Oligosaccharide)
- 1 Tbsp Ginger Syrup (or 1/2 tsp minced ginger)
- 2 Tbsp Minced Garlic
- 2 Tbsp Sesame Oil
- Pinch of Black Pepper
- 3 Tbsp Soy Sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Corn Syrup (or Oligosaccharide)
- 1 Tbsp Ginger Syrup (or 1/2 tsp minced ginger)
- 2 Tbsp Minced Garlic
- 2 Tbsp Sesame Oil
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare 1 cutlassfish (cut into pieces), 3 medium potatoes, 1 piece of radish (about 2 cups worth, cut into large chunks), 1 stalk of scallion, and 1/2 onion. Cut the cutlassfish into serving-size pieces. For the potatoes and radish, cut them into substantial chunks so they cook evenly and become tender. Slice the onion similarly.
Step 2
In a pot, place the large chunks of radish at the bottom. Then, arrange the large chunks of potato on top. Laying the radish at the bottom helps prevent the fish from sticking and allows its natural sweetness to infuse into the sauce.
Step 3
Pour 2 cups of water into the pot, cover with a lid, and bring to a simmer over medium heat. Cook for about 10-15 minutes, or until the radish and potatoes are halfway tender. Check occasionally and add a little more water if it seems too dry.
Step 4
While the radish and potatoes are cooking, prepare the chopped scallions and onion. Slice the scallions diagonally or lengthwise. (If you like extra spice, you can also finely slice 1-2 Cheongyang peppers at this stage.)
Step 5
In a separate bowl, combine all the sauce ingredients: 3 Tbsp soy sauce, 1 Tbsp gochujang, 3 Tbsp gochugaru, 1 Tbsp corn syrup, 1 Tbsp ginger syrup, 2 Tbsp minced garlic, and a pinch of black pepper. Mix them well to create the braising sauce.
Step 6
Add 1/2 cup of water to the prepared sauce and mix until it reaches a smooth, pourable consistency. This helps the sauce cook evenly and prevents it from burning onto the pot. Adjust the consistency with a little more water if needed.
Step 7
Once the radish and potatoes are halfway tender and starting to soften, carefully add the cutlassfish pieces to the pot. Handle them gently to avoid breaking them.
Step 8
Now, spoon the prepared sauce evenly over the cutlassfish. Add half of the sliced scallions and onion (and optional Cheongyang peppers) to the pot. Cover with a lid and continue to simmer over medium heat for another 10-15 minutes, allowing the fish and vegetables to absorb the flavors of the sauce.
Step 9
When the cutlassfish is fully cooked and the sauce has thickened slightly, add the remaining scallions. Let it simmer for another minute or two. Finish by drizzling in 2 Tbsp of sesame oil for a rich aroma. Turn off the heat, let it rest for about 5 minutes to allow the flavors to meld, and then serve. Enjoy this delicious and comforting braised cutlassfish with a side of rice for a satisfying meal!
