Tender Braised Cutlassfish with Radish
《Sejong House Dalsun Recipe》 Autumn Delicacy! How to Make Deliciously Sweet and Refreshing Braised Cutlassfish with Radish
Hello everyone! As the refreshing autumn breeze blows, a season of abundant culinary delights begins. Especially in September and October, fresh cutlassfish, shimmering with silvery scales, is in season. Today, I’ll be sharing a recipe for braised cutlassfish made with plenty of seasonal cutlassfish and refreshing radish – a true rice-thief! You can achieve a deep flavor at home that rivals restaurant quality!
Main Ingredients- 2 fresh cutlassfish
- 13 slices of radish (approx. 1.5cm thick)
- 1 stalk of green onion
- 1/2 onion
- 1 Korean green chili pepper
- 1 red chili pepper
- Pinch of coarse salt (for removing fishy odor)
Braising Sauce Ingredients- 3 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Sugar
- 3 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (or Anchovy Sauce)
- 1 Tbsp Minced Garlic
- 1 Tbsp Maesil Extract (Plum Extract)
- 1 Tbsp Cheongju (Rice Wine) or Cooking Wine
- Pinch of Black Pepper
- 1 cup Water (200ml)
- 3 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Sugar
- 3 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (or Anchovy Sauce)
- 1 Tbsp Minced Garlic
- 1 Tbsp Maesil Extract (Plum Extract)
- 1 Tbsp Cheongju (Rice Wine) or Cooking Wine
- Pinch of Black Pepper
- 1 cup Water (200ml)
Cooking Instructions
Step 1
To effectively remove any fishy odor, first rinse the cutlassfish thoroughly. Then, soak it in rice water for about 20 minutes. The rice water will gently eliminate any unpleasant smells.
Step 2
Prepare the vegetables for the dish. Cut the radish into approximately 1.5cm thick squares. Slice the onion thickly into strips. Chop the green onions and chili peppers diagonally. You can adjust the amount of chili peppers to your preference.
Step 3
In a pot for seasoning, first arrange the sliced radish. Sprinkle a pinch of coarse salt over the radish, and add just enough water to barely cover it. Now, cook over medium heat until the radish is half-cooked. As the radish cooks, its natural sweetness will be released.
Step 4
Let’s make the delicious braising sauce! In a bowl, combine 3 Tbsp Gochugaru, 1 Tbsp Sugar, 3 Tbsp Soy Sauce, 1 Tbsp Fish Sauce, 1 Tbsp Minced Garlic, 1 Tbsp Maesil Extract, 1 Tbsp Cheongju, and a pinch of black pepper. Mix well. Your rich and flavorful braising sauce is ready!
Step 5
Once the radish is half-cooked, evenly spread the prepared braising sauce over it. Simmer for a while longer to allow the sauce to penetrate the radish. It’s important to adjust the water level at this stage to prevent it from reducing too much.
Step 6
Take the cutlassfish out of the rice water. Using the back of a knife, gently scrape off any impurities or scales from the surface. Trim the tail and fins with scissors. (If you purchased pre-cleaned cutlassfish from the market, simply scrape the surface lightly.) This preparation step will result in a cleaner and tastier braised dish.
Step 7
Check if the radish is fully cooked. Then, arrange the prepared cutlassfish pieces attractively on top of the radish. Be careful not to break the fish as you place it.
Step 8
Spoon the braising sauce evenly over the cutlassfish. Then, slowly pour 1 cup of water around the edges of the pot. This helps the sauce distribute evenly.
Step 9
Add the sliced green chili peppers and onion over the cutlassfish, cover the pot with a lid, and simmer over medium heat for about 10-15 minutes, allowing the ingredients to meld together.
Step 10
Check if the sauce has reduced to a desirable consistency and if the cutlassfish is fully cooked. Finally, arrange the chopped green onions and red chili peppers attractively on top. Cover the pot and bring to a boil over high heat for just 1-2 minutes. Your delicious braised cutlassfish with radish is now complete! Enjoy it with a hot bowl of rice.
