Spicy and Sweet Braised Cutlassfish (Kodari Jorim) – Golden Recipe
Deliciously Made Spicy and Sweet Braised Cutlassfish with Radish! The longer it simmers, the tastier it gets.
Cutlassfish (Kodari) is a versatile ingredient that can be prepared in various ways, such as spicy braised dishes, steamed preparations, or soy sauce-based braises, making it a meal that requires no other side dishes and is enjoyed by everyone. Compared to other fish, it has a less fishy taste, making it enjoyable even for those who dislike fish. This recipe offers a delightful blend of spicy, sweet, and savory flavors. The addition of radish adds a wonderful sweetness and texture as it soaks up the delicious sauce. (Video Recipe: https://youtu.be/j9pWNevmBdI)
Main Ingredients- 1 pack Frozen Cutlassfish (approx. 880g, about 3 fish)
- 1/4 Korean radish (about 300g)
- 1 stalk green onion
- 1/2 onion
- 3 Cheongyang chili peppers (spicy green peppers)
Spicy and Sweet Sauce- 6 Tbsp Soy sauce
- 1 Tbsp Soup soy sauce (Guk-ganjang)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Mirin (or cooking wine)
- 3 Tbsp Rice syrup or corn syrup (adjust sweetness)
- 2 Tbsp Minced garlic
- 1/2 Tbsp Minced ginger (or a pinch of ginger powder)
- 1/2 Tbsp Black pepper powder
- 3 Tbsp Chili oil (optional)
- A pinch of sesame seeds
- 6 Tbsp Soy sauce
- 1 Tbsp Soup soy sauce (Guk-ganjang)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Mirin (or cooking wine)
- 3 Tbsp Rice syrup or corn syrup (adjust sweetness)
- 2 Tbsp Minced garlic
- 1/2 Tbsp Minced ginger (or a pinch of ginger powder)
- 1/2 Tbsp Black pepper powder
- 3 Tbsp Chili oil (optional)
- A pinch of sesame seeds
Cooking Instructions
Step 1
Today’s main ingredient is one pack of frozen cutlassfish. It’s already thawed and is approximately 3 fish, a standard portion size.
Step 2
To prepare the cutlassfish, first, cut off the head and tail. Then, carefully trim away the fins along the back and belly using scissors. This makes the fish easier to eat and results in a more appealing presentation when braised.
Step 3
Remove any remaining içecord or dark membrane from the inside cavity of the fish. Rinse the prepared cutlassfish gently under running water about two times. Afterwards, pat it thoroughly dry with paper towels. Ensuring the fish is well-dried helps the sauce adhere better and reduces any fishy odor.
Step 4
Let’s prepare the vegetables that will add depth to our braise. Since cutlassfish cooks relatively quickly, slice the Korean radish into pieces about 0.5 cm thick – not too thick. Slice the onion into strips, and cut the green onion and Cheongyang chili peppers diagonally (on the bias) for a visually pleasing look and better texture when cooked.
Step 5
The key to a delicious braised cutlassfish is the sauce! In a bowl, combine the soy sauce, soup soy sauce, gochugaru, mirin, rice syrup (or corn syrup), minced garlic, minced ginger, and black pepper powder. Mix well to create your flavorful sauce base. We’ll add the chili oil later.
Step 6
Arrange the sliced radish at the bottom of your braising pot. This prevents the radish from sticking to the bottom and burning, and it allows the radish to absorb the flavors of the sauce beautifully as it cooks alongside the fish. Spread about half of the prepared sauce evenly over the radish.
Step 7
Place the prepared cutlassfish pieces neatly on top of the radish layer. Spoon the remaining sauce over the cutlassfish, ensuring it’s coated evenly. This step is crucial for the sauce to penetrate the fish well.
Step 8
Pour about 1 cup (200ml) of water into the bowl that held the sauce, swirling it around to rinse out any remaining sauce, and pour this into the pot. The water level should come up to just cover the fish, as shown in the picture – this creates a nice ‘jajak’ (simmering) consistency. Bring the pot to a boil over medium-high heat, then reduce the heat to medium, cover, and simmer for about 10 minutes. After 10 minutes, remove the lid, and continue to simmer, basting the fish with the sauce periodically. Check if the radish is almost cooked through by piercing it with a chopstick; it should be tender.
Step 9
Once the radish is tender, add the sliced onion, Cheongyang chili peppers, and green onions. Drizzle in the 3 tablespoons of chili oil for added flavor and a beautiful sheen. You can omit the chili oil if you prefer, but it greatly enhances the dish’s appeal and savory notes. Continue to simmer briefly until the vegetables are slightly softened, then turn off the heat to finish. Be careful not to overcook the vegetables, as they can become mushy.
Step 10
Finally, sprinkle a generous amount of sesame seeds over the dish for a nutty aroma. Your delicious braised cutlassfish is now ready to be enjoyed with a hot bowl of rice!
