Tender Braised Cutlassfish with Potatoes
Easy and Delicious Home-Style Recipe for Braised Cutlassfish with Potatoes
I used to always buy braised cutlassfish outside before I got married, but now I can make it at home for much less and even tastier! I’ll show you how to make delicious braised cutlassfish without any fishy smell. 🙂
Main Ingredients
- 3 Cutlassfish, cleaned
- 4 Potatoes, medium-sized
- 1/2 Onion
- 1/3 stalk Green onion
- 500ml Water
- 1 Cube stock (or 500ml anchovy-kelp broth)
Braising Sauce
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar
- 5 Tbsp Soy sauce
- 2 Tbsp Mirin (or cooking wine)
- 0.5 Tbsp Doenjang (fermented soybean paste)
- 0.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced garlic
- 1 Tbsp Plum extract (or corn syrup)
- 1 tsp Grated ginger
- Pinch of black pepper
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar
- 5 Tbsp Soy sauce
- 2 Tbsp Mirin (or cooking wine)
- 0.5 Tbsp Doenjang (fermented soybean paste)
- 0.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced garlic
- 1 Tbsp Plum extract (or corn syrup)
- 1 tsp Grated ginger
- Pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the braising sauce, which is the key to this delicious dish. In a large bowl, add 3 tablespoons of gochugaru. Then, mix in 1 tablespoon of sugar, 5 tablespoons of soy sauce for umami, 2 tablespoons of mirin to remove any fishy odor, 0.5 tablespoon of doenjang for depth of flavor, and 0.5 tablespoon of gochujang for a touch of spice. Add 1 tablespoon of minced garlic, 1 tablespoon of plum extract for sweetness, and 1 teaspoon of grated ginger. Stir everything well until the sauce is smooth and well combined.
Step 2
Prepare the potatoes: choose about 4 medium-sized potatoes. Peel them and cut each into halves or quarters, depending on their size, so they cook evenly. If you prefer a different texture, you can substitute radishes for potatoes; cut them into large chunks for a refreshing taste.
Step 3
Now, let’s prepare the cutlassfish. Inside the cavity of the fish, you’ll find a dark membrane. This membrane can contribute to a fishy taste, so gently rub it with your fingers to remove it cleanly. This step is crucial for a clean-flavored dish.
Step 4
Rinse the cleaned cutlassfish thoroughly under cold running water. Make sure to wash away any remaining blood or impurities for a pristine flavor.
Step 5
Choose a wide and deep pot or pan. First, arrange the cut potato pieces at the bottom of the pot. This will prevent the fish from sticking and burning. Next, place the cleaned cutlassfish pieces on top of the potatoes. This layering allows the fish to cook evenly in the braising liquid.
Step 6
Pour the prepared braising sauce evenly over the cutlassfish. Now, add 1 cube stock to the pot to enhance the savory depth of the sauce. If you don’t have cube stock, you can use 500ml of homemade anchovy and kelp broth for a rich, homemade flavor.
Step 7
Bring the pot to a boil over high heat. Once it starts boiling vigorously, you’ll notice some foam rising to the surface. Skim off this foam using a spoon or ladle. Removing the foam is important as it can cause a fishy smell and cloud the broth, ensuring a cleaner and more refined taste.
Step 8
After skimming off the foam, reduce the heat to medium-low. Let it simmer gently, allowing the flavors to meld and the sauce to thicken. As the sauce begins to reduce and thicken, add the sliced onion and diagonally cut green onions. These aromatics will add a wonderful fragrance and flavor. Continue to simmer until the sauce reaches your desired consistency.
Step 9
Once the sauce has thickened to your liking, sprinkle a pinch of black pepper over the dish. The subtle peppery notes will complement the other flavors beautifully.
Step 10
Voila! Your delicious and tender braised cutlassfish with potatoes is ready. This dish is perfect for a comforting meal with a bowl of steamed rice. Enjoy!
