Semi-Dried Silver Pomfret Braised: A Rice-Stealing Dish!
The Ultimate Silver Pomfret Braise Using Semi-Dried Fish
Let’s make a delicious braised Silver Pomfret dish using this semi-dried fish, known for its chewy texture and savory flavor! Silver Pomfret, a white fish with smooth skin and no scales, is perfect for braising, and its deep, rich sauce will have you devouring a bowl of rice in no time. This recipe is explained in detail so even beginners can easily follow along!
Main Ingredients- 1 Semi-dried Silver Pomfret
- 1/4 Radish (about 200g)
- 1 cup Kelp Broth (200ml)
- 1/2 Onion (large)
- 2 Cheongyang Peppers (Korean chili peppers)
Sauce Ingredients- 1 Tbsp Soy Sauce for Soup
- 1/2 Tbsp Fish Sauce
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Plum Extract
- 1/2 Tbsp Ginger Syrup (or 1/4 tsp minced ginger)
- 1 Tbsp Mirin (cooking wine)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce for Soup
- 1/2 Tbsp Fish Sauce
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Plum Extract
- 1/2 Tbsp Ginger Syrup (or 1/4 tsp minced ginger)
- 1 Tbsp Mirin (cooking wine)
- 1/2 Tbsp Minced Garlic
Cooking Instructions
Step 1
Rinse the cleaned semi-dried Silver Pomfret lightly under running water and pat dry. Make diagonal cuts about 1 to 1.5 cm apart on both sides of the fish, ensuring they don’t overlap. Scoring the fish this way allows the sauce to penetrate evenly into the flesh, resulting in a much tastier braised dish.
Step 2
Line the bottom of a pot with radish cut into bite-sized pieces (about 1.5 cm thick). Radish helps to remove any fishy odor and adds a natural sweetness to the braising liquid. Pour in the prepared 1 cup of kelp broth, cover with a lid, and simmer over medium heat for about 5-7 minutes until the radish becomes translucent and tender-crisp.
Step 3
While the radish is cooking, let’s prepare the delicious braising sauce. In a small bowl, combine 1 Tbsp Soy Sauce for Soup, 1/2 Tbsp Fish Sauce, 1 Tbsp Gochugaru, 1 Tbsp Plum Extract, 1/2 Tbsp Ginger Syrup, 1 Tbsp Mirin, and 1/2 Tbsp Minced Garlic. Mix well with a spoon until the sauce is evenly blended. You can adjust the amount of Gochugaru to your preference.
Step 4
Once the radish in the pot is sufficiently tender, carefully place the scored semi-dried Silver Pomfret on top. Arrange the coarsely chopped onion and diagonally sliced Cheongyang peppers over the fish as a garnish. The Cheongyang peppers will add a pleasant spiciness and aromatic flavor.
Step 5
Now, evenly pour the prepared sauce over the fish. After adding the sauce, bring the mixture to a boil over high heat with the lid off. Boiling over high heat initially helps to eliminate any fishy odors while preserving the natural flavors of the ingredients.
Step 6
As soon as the braise starts to bubble vigorously, immediately reduce the heat to medium-low. Continue to simmer with the lid off, spooning the braising liquid over the fish and radish multiple times. This process ensures the sauce flavors penetrate evenly. The fish will become tender, and the sauce will thicken, concentrating its deliciousness.
Step 7
Finally, cover the pot with a lid and continue to braise over low heat for about 10-15 minutes, or until the sauce has reduced to your desired consistency. Be sure to check periodically to prevent the sauce from sticking to the bottom of the pot. Once the sauce has thickened and the fish has a nice sheen, your delicious braised Silver Pomfret is ready! Enjoy it with a warm bowl of rice.
