Spicy Braised Silver Pomfret (Deokja) in Namdo Style
How to Make a Unique Namdo-Style Braised Silver Pomfret (Deokja)
This recipe is inspired by a visit to a renowned Namdo cuisine specialty restaurant in Bundang. ‘Deokja’ refers to a large-sized silver pomfret. This braised dish is quite different from the typical home-style preparations and possesses a distinctive character that many people love. I’ve recreated it based on my impression, and I’m excited to share it as it turned out quite similar. Enjoy a special meal with this deliciously spicy and deeply flavorful braised Deokja.
Main Ingredients- Silver Pomfret (Deokja) 1 whole fish
- Radish 2 thick slices
- Onion 1/2
Cooking Instructions
Step 1
Before you begin cooking, please prepare all your ingredients thoroughly. Having the fish cleaned, vegetables chopped, and greens prepped will make the cooking process much smoother.
Step 2
Wash the fresh silver pomfret thoroughly under running water, carefully removing the innards, head, tail, and fins. To help the seasoning penetrate deeply, make about 3-4 diagonal slits on each side of the fish.
Step 3
Blanch the prepared fernbrake and sweet potato vines in boiling water for a short time. After blanching, rinse them under cold water, squeeze out any excess moisture, and cut them into bite-sized pieces, about 5cm long.
Step 4
Peel the radish and cut it into thick, substantial slices, about 0.7-1cm thick. Slice the chili peppers and green onion diagonally; this will add freshness and visual appeal to the dish.
Step 5
Coarsely slice the onion into strips. Slicing them this way will help their sweetness meld beautifully into the braising liquid as it cooks.
Step 6
In a pot suitable for braising, pour in a generous amount of water and add the seafood dashi pack to create a rich broth. If you don’t have a dashi pack, using plain water is also acceptable.
Step 7
Whisk the gochujang and doenjang into the broth until they are fully dissolved, ensuring no lumps remain. Then, add the gochugaru, cooking wine, and ginger powder (or juice) to create your seasoning base. Making the seasoning mix beforehand helps distribute the flavors evenly throughout the dish.
Step 8
Add the thickly sliced radish to the seasoned broth and bring it to a boil over high heat. Ensuring the radish is tender is key to achieving a pleasant texture.
Step 9
Once the radish is about halfway cooked and starting to look translucent, gently add the prepared fernbrake, sweet potato vines, and sliced onion to the pot. These greens will absorb the braising sauce and add wonderful depth of flavor.
Step 10
Now, carefully place the prepared silver pomfret into the center of the pot. Handle the fish gently to prevent it from breaking apart.
Step 11
Finally, arrange the diagonally sliced chili peppers and green onions on top, along with the minced garlic. These vegetables will contribute a spicy kick and a fresh aroma to the finished dish.
Step 12
Reduce the heat to medium, cover the pot, and let it simmer for about 15-20 minutes, or until all the ingredients are cooked through. During cooking, spoon some of the broth over the fish to enhance flavor absorption. Taste the sauce at the end and add a little soup soy sauce if needed to adjust the seasoning. This dish is incredibly delicious and pairs wonderfully with rice – a true ‘rice thief’! Be sure to try making it!
