Spicy & Savory Saury Simmered in Sauce
Easy Saury Stew Made with Canned Saury
I bought canned saury on sale at the supermarket and decided to make a simple side dish! This recipe transforms humble canned saury into a delicious and flavorful dish that’s perfect with rice.
Main Ingredients- 1 can Canned Saury (340g)
- 1 cup Water (200ml)
Cooking Instructions
Step 1
First, prepare one can of saury. Open the can, drain some of the oil, and carefully place the saury pieces into a pot. Sprinkle 2 tablespoons of gochugaru (Korean chili flakes) evenly over the fish to add a spicy kick.
Step 2
Next, prepare the vegetables. Thinly slice half an onion. Cut half a scallion diagonally. If you enjoy spicy food, slice two Korean green chilies diagonally as well. (Feel free to adjust the amount of chilies or omit them if you prefer less heat.)
Step 3
Arrange the sliced onion, scallion, and green chilies attractively over the saury in the pot. Covering the fish with vegetables will allow their flavors to meld beautifully during cooking.
Step 4
Now, it’s time to add the simmering liquid. Add 1 tablespoon of ginger wine (or mirin) to help eliminate any fishy odor, and pour in 1 cup (200ml) of water. Cover the pot and bring it to a boil over medium-high heat.
Step 5
Once the liquid starts to boil vigorously, reduce the heat to medium-low. Add 1 tablespoon of minced garlic and stir gently to combine the flavors. Let it simmer for about 5 more minutes, either with the lid on or slightly ajar.
Step 6
When the saury is partially cooked, it’s time to season. Add salt to taste and a pinch of Dashida (or MSG) for an extra boost of umami. It’s important to taste and adjust the seasoning according to your preference.
Step 7
Cover the pot again and simmer over low heat for another 10 minutes, or until the sauce has thickened slightly and the saury has absorbed the flavors. Once the sauce is reduced and the saury is well-coated, your delicious simmered saury is ready! Serve hot with a bowl of rice.
