Savory Braised Croaker with Seasonal Rapeseed Greens
A Taste of Spring: A Delicious Braise of Fresh Croaker and Fragrant Rapeseed Greens
Today, I’ve created a delightful braised dish using fresh croaker from the fridge and seasonal rapeseed greens. The slightly bitter notes of the rapeseed greens add a subtle yet irresistible flavor that truly calls for rice. Eating this deliciously every day means a diet is definitely out of the question! haha
Main Ingredients
- Fresh rapeseed greens 370g
- Croaker fish, cut into pieces, 3
- Onion 1/4 (thinly sliced)
- Green chili peppers 2 (diagonally sliced)
- Red chili pepper 1 (diagonally sliced)
- Scallion 1/2 stalk (cut into large pieces)
- Savory kelp stock 1 cup (200ml)
- Ginger cooking wine 1 Tbsp (to remove fishiness)
- Salt to taste
Flavorful Braising Sauce
- Korean soy sauce (Jinganjang) 3 Tbsp
- Coarse red pepper powder 2 Tbsp
- Sweet plum extract 2 Tbsp
- Umami-rich anchovy sauce (chamchi-aeck) 1 tsp
- Aromatic minced garlic 1 Tbsp
- Glossy corn syrup (oligosaccharide) 1 Tbsp
- Pungent ginger juice 1/2 tsp
- Nutty sesame oil 1 Tbsp
- Black pepper for enhanced flavor
- Korean soy sauce (Jinganjang) 3 Tbsp
- Coarse red pepper powder 2 Tbsp
- Sweet plum extract 2 Tbsp
- Umami-rich anchovy sauce (chamchi-aeck) 1 tsp
- Aromatic minced garlic 1 Tbsp
- Glossy corn syrup (oligosaccharide) 1 Tbsp
- Pungent ginger juice 1/2 tsp
- Nutty sesame oil 1 Tbsp
- Black pepper for enhanced flavor
Cooking Instructions
Step 1
Wash the fresh rapeseed greens thoroughly under running water to remove any dirt. Gently separate them into individual stems, as they will be easier to handle and cook evenly.
Step 2
Thinly slice the onion. Remove the stems from the green and red chili peppers and slice them diagonally for an appealing presentation. Cut the scallion into larger pieces to add a satisfying texture to the dish.
Step 3
Fill a pot with plenty of water and bring it to a rolling boil. Add a pinch of salt to season the water. Carefully add the thicker stem parts of the rapeseed greens first and blanch them for about 2-3 minutes until slightly tender. Drain the blanched greens and rinse them under cold water several times to stop the cooking process and cool them down. Squeeze out any excess water thoroughly.
Step 4
Prepare the croaker fish by removing the scales and fins. Drizzle with ginger cooking wine to help eliminate any fishy odors and let it marinate briefly.
Step 5
In a bowl, combine all the ingredients for the braising sauce. Whisk them together thoroughly until well blended, creating a rich and flavorful sauce.
Step 6
Add about 2 tablespoons of the prepared braising sauce to the squeezed rapeseed greens. Gently toss them to ensure the greens are evenly coated with the sauce.
Step 7
Arrange the dressed rapeseed greens in an even layer at the bottom of the pot. Place the prepared croaker fish pieces on top of the greens. Scatter the sliced scallions, onions, and chili peppers over the fish. Pour the remaining braising sauce over everything and add the kelp stock. Cover the pot with a lid and bring it to a boil over high heat.
Step 8
Once boiling, reduce the heat to medium and then to medium-low. Throughout the simmering process, periodically spoon some of the hot broth over the fish and vegetables. This basting technique helps to infuse the flavors evenly and ensures the ingredients remain moist as the sauce thickens.
Step 9
The dish is ready when the sauce has reduced and thickened, coating the ingredients in a glossy sheen. Carefully transfer the finished braised croaker and rapeseed greens to a serving dish. Enjoy this incredibly flavorful and nutritious dish that’s sure to be a hit at your table!
