Spicy and Sweet Braised Cutlassfish Seasoning
Perfect Braised Cutlassfish: How to Prepare and Make the Best Seasoning Sauce
Enjoy the tender, flaky texture of plump cutlassfish, complemented by the crisp yet subtly sweet radish, all enveloped in a spicy and zesty sauce. This braised cutlassfish dish is such a hit at dinner tables, it’s always gobbled up in no time!
Main Ingredients- Cutlassfish (medium size) 2 fish
- Radish 1.3kg
- Onion 1.5 ea
- Dried Kelp 1 sheet
- Cheongyang Pepper (hot pepper) 1 ea
Spicy and Sweet Seasoning Sauce- Gochugaru (Korean chili flakes) 4 Tbsp
- Kkanari Anchovy Sauce 4.5 Tbsp
- Mirin (cooking wine) 1 Tbsp
- Minced Garlic 2 Tbsp
- Ginger Juice 1/3 tsp
- Gochugaru (Korean chili flakes) 4 Tbsp
- Kkanari Anchovy Sauce 4.5 Tbsp
- Mirin (cooking wine) 1 Tbsp
- Minced Garlic 2 Tbsp
- Ginger Juice 1/3 tsp
Cooking Instructions
Step 1
Let’s start with the cutlassfish bought from the market. It’s usually pre-cut to a convenient size. Although most are sold without scales, to eliminate any fishy odor, gently scrape off any remaining scales with the back of a knife.
Step 2
Next, split the belly of the cutlassfish in half. You’ll notice a dark membrane inside. This can contribute to a fishy smell.
Step 3
Carefully scrape away this black membrane with your knife and rinse the fish thoroughly under cold water. This completes the preparation of the cutlassfish.
Step 4
Peel the radish and slice it into thick pieces. Thinly slice the onion. Finely mince the garlic and ginger. Having all your ingredients prepped makes cooking much smoother.
Step 5
Combine all the seasoning sauce ingredients listed above in a bowl and mix well until smooth. Your delicious seasoning sauce is now ready!
Step 6
In a pot, layer the radish, onion, Cheongyang pepper, and dried kelp at the bottom. Pour 2/3 of the prepared seasoning sauce over them and mix gently to coat.
Step 7
Arrange the prepared cutlassfish pieces on top of the radish. Add 900cc of water. Brush the remaining 1/3 of the seasoning sauce evenly over the fish. Cover the pot and bring to a boil over medium heat for 30 minutes, then reduce to low heat and simmer for at least another 30 minutes.
Step 8
Occasionally, lift the lid and spoon some of the braising liquid from the bottom of the pot over the fish. This helps the flavors penetrate deeply and gives the dish a beautiful, appetizing reddish hue.
Step 9
After about an hour, open the lid to check the consistency of the sauce. If it has reached your desired thickness, your delicious braised cutlassfish is ready! Enjoy this flavorful dish with a side of warm rice.
