Spicy Braised Silver Pomfret with Potatoes
Deliciously Spicy Braised Silver Pomfret with Potatoes – A Flavorful Korean Dish
I visited Yeonando market and found such fresh, beautiful Silver Pomfret! I brought some home and decided to braise it with potatoes. Potatoes are so delicious this time of year! This recipe offers a wonderfully spicy and savory flavor profile.
Main Ingredients- 3 medium-large Silver Pomfret
- 3 potatoes
- 1/2 onion
- 3 Korean green chili peppers (Cheongyang peppers)
- 1 stalk of scallion (green onion)
Braising Sauce- 2 Tbsp minced garlic
- 1 Tbsp ginger syrup (or minced ginger with a touch of honey/sugar)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Jin Ganjang (Korean soy sauce for soup)
- 1 Tbsp Oligodang (Korean oligosaccharide syrup) or corn syrup
- 1 Tbsp sugar
- 1 Tbsp Mirin (rice wine)
- Pinch of black pepper
- 2 Tbsp minced garlic
- 1 Tbsp ginger syrup (or minced ginger with a touch of honey/sugar)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Jin Ganjang (Korean soy sauce for soup)
- 1 Tbsp Oligodang (Korean oligosaccharide syrup) or corn syrup
- 1 Tbsp sugar
- 1 Tbsp Mirin (rice wine)
- Pinch of black pepper
Cooking Instructions
Step 1
Start by preparing your ingredients. You’ll need 3 medium-to-large Silver Pomfret and 3 potatoes that will become tender and fluffy. Larger pomfret will have thicker fillets, making them more satisfying.
Step 2
Peel the potatoes and cut them into thick slices, about 1.5 cm (roughly 0.6 inches) thick. Cutting them this way ensures they hold their shape during the braising process.
Step 3
Arrange the sliced potatoes in a layer at the bottom of your braising pot or pan. This prevents the fish from sticking and helps the potatoes cook evenly.
Step 4
Rinse the Silver Pomfret thoroughly under running water. Make a few shallow slashes on the sides of the fish with a knife; this helps the braising sauce penetrate better. Gently place the prepared fish on top of the potatoes.
Step 5
Chop the scallion into large pieces. Slice the Korean green chili peppers diagonally. If you prefer less heat, you can remove the seeds before slicing.
Step 6
Roughly chop the onion. The onion will soften and sweeten as it cooks, adding depth to the braising liquid.
Step 7
Distribute the chopped scallions, chili peppers, and onions evenly over the fish. Adding plenty of vegetables not only enhances the flavor but also makes the dish visually appealing.
Step 8
Now, let’s make the delicious braising sauce. In a bowl, combine the minced garlic, ginger syrup, Gochujang, Gochugaru, Jin Ganjang, Oligodang, sugar, Mirin, and black pepper. Stir well to mix. Add 1 cup of water and stir again until you have a smooth, well-blended sauce.
Step 9
Pour the prepared sauce evenly over the fish and vegetables in the pot. Ensure the sauce coats everything nicely.
Step 10
Bring the pot to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium and partially cover the pot, leaving the lid slightly ajar. This step helps to release any fishy odors.
Step 11
Once the initial steam has escaped, cover the pot completely. Continue to braise over medium-low heat, allowing the fish and potatoes to cook through and become tender.
Step 12
Let it simmer for about 10-15 minutes. The fish should be cooked through, and the potatoes should be tender. The sauce will also thicken slightly. For a more concentrated flavor, reduce the heat to low and simmer for an additional 5 minutes, allowing the sauce to reduce further.
Step 13
While the flaky pomfret is delicious, the tender, sweet potatoes are truly a highlight! With the added kick from the green chilies, this braised Silver Pomfret offers a spicy and incredibly savory taste that pairs perfectly with rice. Enjoy your meal!
