Spicy and Savory Braised Beltfish with Potatoes
How to Make Delicious Braised Beltfish with Potatoes, No Fishy Smell!
This braised dish features fresh Jeju beltfish and new potatoes, creating a rich and flavorful experience. The fish is packed with tender meat, has no fishy odor, and is wonderfully savory. While potatoes can sometimes crumble when braised with fish, today we’ll share a tip to keep them perfectly intact! Enjoy this delightful braised beltfish with potatoes for a truly satisfying meal.
Main Ingredients- Beltfish (cleaned) 1-2 pieces
- Potatoes 2 medium
- Onion 1/2
- Green chili peppers 2
- Red chili pepper 1
- Green onion 1 stalk
- Dried kelp 1 sheet (approx. 5x5cm)
- Water 2 cups (400ml)
Seasoning- Gochugaru (Korean chili flakes) 2 Tbsp
- Sugar 1 tsp
- Ginger powder 1 tsp (or 1/2 tsp minced ginger)
- Salt 1 tsp
- Black pepper a pinch
- Gochujang (Korean chili paste) 2 Tbsp
- Minced garlic 1 tsp
- Soy sauce 1 Tbsp
- Mirin (rice wine) 1 Tbsp
- Plum extract 1 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Sugar 1 tsp
- Ginger powder 1 tsp (or 1/2 tsp minced ginger)
- Salt 1 tsp
- Black pepper a pinch
- Gochujang (Korean chili paste) 2 Tbsp
- Minced garlic 1 tsp
- Soy sauce 1 Tbsp
- Mirin (rice wine) 1 Tbsp
- Plum extract 1 Tbsp
Cooking Instructions
Step 1
First, prepare all the ingredients for the braised dish: beltfish, potatoes, onion, chili peppers, and green onion. If your beltfish is already cleaned, you can use it directly. Otherwise, remove the fins and internal organs, then rinse thoroughly under running water. Peel the potatoes and cut them into large chunks. Slice the onion thickly, and diagonally slice the green and red chili peppers (removing seeds from the green ones) for color. Slice the green onion diagonally.
Step 2
Peel and cut 2 potatoes into large chunks. Cutting them too small can cause them to break apart during cooking, so larger pieces help maintain their shape. Tip: Soaking the cut potatoes in cold water for a short while can remove excess starch, resulting in a chewier texture.
Step 3
Thickly slice half an onion. The onion’s natural sweetness will enhance the flavor of the braise.
Step 4
For a touch of spiciness, diagonally slice 2 green chili peppers, and 1 red chili pepper for color. Feel free to adjust the amount of chili peppers to your preference.
Step 5
The key to a delicious braised beltfish is the seasoning! In a small bowl, combine 2 Tbsp Gochugaru, 1 tsp Sugar, 1 tsp Ginger powder, 1 tsp Salt, a pinch of Black pepper, 2 Tbsp Gochujang, 1 tsp Minced garlic, 1 Tbsp Soy sauce, 1 Tbsp Mirin, and 1 Tbsp Plum extract. Mix them well to create the seasoning paste in advance.
Step 6
Stir the pre-mixed seasoning ingredients thoroughly with a spoon to ensure the sugar dissolves and there are no clumps. Having the seasoning paste ready beforehand makes the cooking process much smoother.
Step 7
Now, let’s begin the braising process. Place the large potato chunks at the bottom of the pot. This prevents the fish from sticking to the bottom and helps the potatoes cook evenly and become tender.
Step 8
Place one sheet of dried kelp on top of the potatoes, then pour in 2 cups (400ml) of water. Cover with a lid and bring to a boil over high heat. The kelp will add umami to the dish.
Step 9
Once the water starts boiling, reduce the heat to medium-low and…
Step 10
Carefully remove the potatoes. Do not discard the braising liquid! This liquid is crucial for creating a deeply flavorful beltfish stew. Tip: Par-boiling the potatoes at this stage will help them hold their shape better during the main braising process.
Step 11
Add the cleaned beltfish to the pot containing the reserved braising liquid. For extra assurance against any fishy smell, you can lightly sprinkle the fish with cooking wine or lemon juice before adding it.
Step 12
Arrange the sliced onion and the par-boiled potatoes evenly over the beltfish. Spacing out the ingredients allows them to cook uniformly.
Step 13
Spoon the prepared, flavorful seasoning paste evenly over the beltfish and vegetables.
Step 14
Finally, garnish with the diagonally sliced green onion. Cover and simmer over medium heat for about 10 minutes, allowing the ingredients to meld with the delicious sauce.
Step 15
As the stew begins to bubble vigorously, add the diagonally sliced green and red chili peppers to the top. Reduce the heat to medium and continue to braise, uncovered, for about 10 more minutes, or until the sauce has thickened to your liking. Be careful not to over-braise, as it can become too salty. Taste and adjust seasoning with additional salt or soy sauce if needed.
Step 16
Your delicious Braised Beltfish with Potatoes is now ready! It looks wonderfully glossy and appetizing.
Step 17
Experience the perfect harmony of the spicy and savory sauce, the tender, non-fishy beltfish, and the chewy yet soft potatoes. This dish is a fantastic side that makes a bowl of rice disappear in no time.
Step 18
The tender, flaky beltfish combined with the chewy potatoes coated in a spicy and sweet sauce offer a superb meal. Make your family’s dinner special tonight with this exquisite Braised Beltfish with Potatoes!
