Savory and Sweet Braised Sea Bream Made in a Rice Cooker
Easy & Delicious Braised Sea Bream Cooked in a Rice Cooker
Don’t know what to do with that fresh sea bream? We’ve got you covered with this incredibly easy recipe for braised sea bream, made right in your rice cooker! Inspired by cookey쿠키’s flavorful spicy and savory sauce, this version is perfectly adapted for a fuss-free rice cooker preparation. Get ready for a dish that’s so delicious, it’ll have you reaching for another bowl of rice!
Main Ingredients- 1 whole Sea Bream
- 2 Onions
Savory & Sweet Braising Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 2 tsp Gochugaru (Korean chili flakes) (use 2 Tbsp if you prefer spicier)
- 4 Tbsp Soy Sauce
- 2 Tbsp Plum Syrup (Maesilcheong)
- 1 Tbsp Minced Garlic
- 1 tsp Ginger Powder
- 3 Tbsp Rice Wine (Cheongju)
- A pinch of Black Pepper
- 1 handful Chopped Scallions
- 1 Tbsp Sugar
- 4 Tbsp Water
- 2 Tbsp Gochujang (Korean chili paste)
- 2 tsp Gochugaru (Korean chili flakes) (use 2 Tbsp if you prefer spicier)
- 4 Tbsp Soy Sauce
- 2 Tbsp Plum Syrup (Maesilcheong)
- 1 Tbsp Minced Garlic
- 1 tsp Ginger Powder
- 3 Tbsp Rice Wine (Cheongju)
- A pinch of Black Pepper
- 1 handful Chopped Scallions
- 1 Tbsp Sugar
- 4 Tbsp Water
Cooking Instructions
Step 1
Thinly slice the 2 onions and spread them evenly on the bottom of your rice cooker pot. This creates a bed for the sea bream, preventing it from sticking and infusing it with the sweet juices released from the onions during cooking.
Step 2
If your whole sea bream doesn’t fit comfortably in the rice cooker, it’s time to cut it into manageable pieces. The backbone can be tough, so first, make a cut along the top of the flesh with a knife, then use kitchen scissors to snip through the backbone for easier separation.
Step 3
Place the cut sea bream pieces (excluding the head) on top of the sliced onions. It’s recommended to omit the head, as its scales can be difficult to remove completely, and the internal organs might impart a strong, fishy flavor to the broth. For a cleaner taste, it’s best to leave the head out. (Pro Tip: Save the sea bream head for making a delicious spicy fish stew later!)
Step 4
In a separate bowl, combine all the sauce ingredients: 2 Tbsp Gochujang, 2 tsp Gochugaru (increase to 2 Tbsp for more heat), 4 Tbsp Soy Sauce, 2 Tbsp Plum Syrup, 1 Tbsp Minced Garlic, 3 Tbsp Rice Wine, 1 tsp Ginger Powder, a pinch of Black Pepper, 4 Tbsp Water, and 1 Tbsp Sugar. Mix well until thoroughly combined. (*Important Note: The saltiness of the sauce can vary depending on the size of your sea bream and the amount of onion used. If you have a smaller fish or fewer onions, consider making half the sauce quantity first, tasting, and then adding more if needed.)
Step 5
Generously brush the prepared braising sauce all over the sea bream pieces, ensuring every part is evenly coated. This step is crucial for maximum flavor infusion.
Step 6
Select the ‘Multi-Cook’ or ‘Steam’ function on your rice cooker and set the cooking time to 20 minutes. Please note that cooking times may vary slightly depending on your specific rice cooker model. Check for doneness after the cycle is complete.
Step 7
And there you have it! Your delicious, savory, and sweet braised sea bream is ready to be enjoyed. Serve hot with a steaming bowl of rice.
