Savory Braised Silver Pomfret with Potatoes
How to Make Delicious Braised Silver Pomfret with Potatoes for a Hearty Meal
While fish stews often use radish, my mother-in-law has always said that braising silver pomfret with potatoes is more delicious, a method she’s used since her newlywed days. That’s why I always add potatoes when I make this dish; their savory flavor complements the fish wonderfully. Braised until the sauce is thick and almost dry with a spicy kick, this dish becomes an incredibly simple yet satisfying meal that pairs perfectly with rice.
Main Ingredients
- 3 whole Silver Pomfret, cleaned
- 1 large Potato
- 1/2 medium Onion
- 2-3 stalks Green Onion
- 2 cups Broth (anchovy-kelp broth or rice water recommended)
Braising Sauce Ingredients
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gukganjang (soup soy sauce)
- 2 Tbsp Jin-ganjang (regular soy sauce)
- 1 Tbsp Sugar
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Minced Garlic
- A pinch of Ginger powder
- A pinch of Salt
- A pinch of Black pepper powder
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gukganjang (soup soy sauce)
- 2 Tbsp Jin-ganjang (regular soy sauce)
- 1 Tbsp Sugar
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Minced Garlic
- A pinch of Ginger powder
- A pinch of Salt
- A pinch of Black pepper powder
Cooking Instructions
Step 1
First, prepare the vegetables for braising. Cut the large potato (1) and the medium onion (1/2) into thick, bite-sized pieces, about 1cm thick. Slice the green onions (2-3 stalks) diagonally. It’s important to cut them into similar sizes so they cook evenly.
Step 2
In a deep pot, start by laying down the sliced potatoes at the bottom. Arrange the sliced onions over the potatoes, and then place the cleaned silver pomfret on top. Laying down the vegetables first helps prevent the fish from sticking to the bottom of the pot and ensures the sauce is distributed evenly.
Step 3
Now, let’s make the delicious braising sauce that will define the flavor of the dish! In a bowl, combine the gochugaru (3 Tbsp), gukganjang (1 Tbsp), jin-ganjang (2 Tbsp), minced garlic (1 Tbsp), sugar (1 Tbsp), and mirin (1 Tbsp). Mix them well. Then, add the ginger powder (a pinch) for a subtle aroma, black pepper powder (a pinch) for a clean finish, and finally, salt (a pinch) to adjust the taste. Stir everything together until the sauce is well combined. You can adjust the amount of gochugaru to control the spiciness to your preference.
Step 4
Carefully pour the prepared broth (2 cups) around the edges of the pot. Using anchovy-kelp broth or rice water will add a deeper, more savory flavor. Now, spoon the prepared sauce over the silver pomfret, ensuring it’s evenly coated. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium once it starts boiling.
Step 5
As it simmers over medium heat, the sauce will begin to reduce. At this point, artfully arrange the sliced green onions on top. Continue to simmer over medium-low heat until the sauce is almost completely reduced and the fish is well-braised. As the sauce thickens and reduces, the savory flavor of the pomfret and the sauce will become more concentrated, resulting in a richer taste. It’s best to let it braise with the lid off towards the end to achieve a thicker consistency. Serve hot, spooned over a bowl of rice, for a truly satisfying meal!
