Quick and Delicious Braised Cutlassfish Recipe
Super Speedy Cutlassfish Stew: Ready in a Flash!
I needed to prepare dinner quickly because I had evening plans. This recipe is perfect for when you’re short on time but still want a delicious, home-cooked meal.
Main Ingredients
- 1 pack of prepared cutlassfish (approx. 300-400g)
- 1/2 onion
- 1/2 stalk of green onion
Braising Sauce Ingredients
- 2 tsp soy sauce
- 1 tsp gochujang (Korean chili paste)
- 2 tsp gochugaru (Korean chili flakes)
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 tsp cooking wine (mirin or rice wine)
- 1 tsp corn syrup or oligosaccharide
- A pinch of black pepper
- 2 tsp soy sauce
- 1 tsp gochujang (Korean chili paste)
- 2 tsp gochugaru (Korean chili flakes)
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 tsp cooking wine (mirin or rice wine)
- 1 tsp corn syrup or oligosaccharide
- A pinch of black pepper
Cooking Instructions
Step 1
Prepare the cutlassfish. Ensure it’s already cleaned and cut. Give it a quick rinse under cold water and pat dry.
Step 2
Let’s make the flavorful braising sauce. In a bowl, combine 2 tsp soy sauce, 1 tsp gochujang, 2 tsp gochugaru, 1 tsp minced ginger, 1 tsp minced garlic, 1 tsp cooking wine, 1 tsp corn syrup, and a pinch of black pepper. Mix well until everything is smoothly incorporated.
Step 3
Typically, grating half an onion adds a deeper sweetness. However, to save time today, I used one packet of store-bought onion extract (about 100ml). If you have a bit more time and want to enhance the flavor, feel free to grate half an onion instead of using the extract.
Step 4
Now, let’s start the braising process. Line the bottom of your pot with a handful of dried radish greens (siraegi). If you don’t have siraegi, you can use about a quarter of a fermented napa cabbage (mukimchi) with its leaves to add a savory and refreshing depth.
Step 5
For a spicy kick, thinly slice 2 small Korean green chili peppers and arrange them over the siraegi. You can omit these if you prefer a milder dish.
Step 6
Pour half of the prepared braising sauce evenly over the ingredients at the bottom of the pot.
Step 7
Arrange the cleaned cutlassfish pieces attractively on top of the sauce. Then, carefully pour in half a cup of water (about 100ml). Add the sliced onion over the fish. Bring the pot to a boil over high heat.
Step 8
Once the fish starts to cook, gently flip the pieces to ensure they are evenly coated with the sauce. If the sauce seems too thick or has reduced too much, add a little more water. Adjust the seasoning if needed by adding more gochugaru for spice. Add the chopped green onion, then reduce the heat to medium.
Step 9
Let it simmer over medium heat until the sauce has thickened to your liking, with a glossy, ‘self-braised’ consistency. Once done, turn off the heat and sprinkle with toasted sesame seeds for a nutty aroma.
Step 10
Serve immediately in a nice dish, perfect with a bowl of hot steamed rice.
Step 11
If you have any leftover cutlassfish, don’t let it go to waste! You can pan-fry it in a little olive oil until golden brown for a delicious second meal.
