Savory Braised Saury with Dried Radish Greens and Miso Paste
#CannedSauryRecipe #DriedRadishGreens #SauryMisoStew #RiceThiefDish
Create a wonderful side dish for rice using canned saury and fresh dried radish greens. This saury and miso stew features a savory miso base, enhanced with the spiciness of chili powder and the sweetness of plum extract, effectively eliminating any fishy odor while amplifying the umami. Perilla leaves are added for a fragrant aroma and a refreshing crispness. Using green tea water for the broth deepens the stew’s flavor, making it cool and invigorating. Served over a bowl of freshly steamed rice, it makes for a satisfying meal that the whole family will love.
Main Ingredients- Canned Saury 720g (2 cans)
- Dried Radish Greens (boiled) 300g
- Perilla Leaves (young shoots) 100g
Cooking Instructions
Step 1
Prepare the base seasoning. In a bowl, combine 3 Tbsp miso paste, 1 Tbsp gochugaru, 2 Tbsp minced garlic, 1 Tbsp soju, 2 Tbsp plum extract, and 1 tsp sugar. Mix well. If you prefer a spicier dish, you can add a bit of minced Cheongyang pepper.
Step 2
Cut the boiled dried radish greens into bite-sized pieces, about 5-7cm in length, for easier handling during cooking. Remove any tough stem parts.
Step 3
Clean the perilla leaves and prepare them as they are. Removing the tough stems and using mostly the leaves will result in a more tender texture.
Step 4
Add the prepared seasoning to the dried radish greens and perilla leaves. Gently mix them together with your hands to marinate. This mixture will be placed at the bottom of the pot.
Step 5
You will be using 2 cans of canned saury. Use the broth from one can, and drain the broth from the second can, keeping only the saury pieces. First, layer the marinated dried radish greens and perilla leaves at the bottom of your cooking pot.
Step 6
Arrange the saury pieces from the second can attractively on top of the radish greens and perilla leaves. Pour the reserved broth from the first can of saury over the fish to enhance the stew’s flavor.
Step 7
After arranging the saury, top with the diagonally sliced green onions and the additional 20g of perilla leaves. If desired, you can crumble dried chili peppers or sprinkle chili flakes on top for a more visually appealing dish.
Step 8
Carefully pour 200ml of green tea water (or plain water) over the ingredients, just enough to partially cover them. Since the canned saury broth is already seasoned, using clear green tea water helps to prevent the stew from becoming too salty and adds a refreshing quality to the broth. Plain water can also be used.
Step 9
Cover the pot and bring to a boil. Start with high heat, and once it begins to bubble vigorously, reduce the heat to medium-low and let it simmer gently. Simmer for about 20-25 minutes, or until the sauce has reduced to a thick glaze and the flavors have melded well with the ingredients. As the saury is pre-cooked in the can, it doesn’t require long cooking; simply simmer until the flavors are well combined. The total cooking time should be around 30 minutes.
