Tender Braised Cutlassfish
A Recipe for Cutlassfish Stew That Keeps its Flesh Intact
I made braised cutlassfish for my husband, who loves fish stews.
Ingredients
- 4 pieces of cutlassfish
- 3 cups of broth
- 4 slices of radish
- 1 Tbsp minced garlic
- 1/2 stalk of green onion
- 2 Korean green chilies
- 2 Tbsp soy sauce
- 2 Tbsp red chili powder
- 1 Tbsp oligosaccharide
- 1 Tbsp rice wine
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, prepare the broth. In a pot, combine dried anchovies and kelp. Add about 4 cups of water and simmer for 15 minutes to create a rich broth. (You can also use rice water.) Once the broth is ready, add the radish slices and simmer for another 5 minutes to allow the radish to absorb the flavors. Be careful not to overcook the radish at this stage, as it can become too soft and break apart. After simmering, remove the radish slices and set them aside. Use 3 cups of the prepared broth for the stew, and save the rest for other uses.
Step 2
Next, prepare the other vegetables. Slice the green onion diagonally into bite-sized pieces. Thinly slice the Korean green chilies diagonally as well. These will add a nice spicy kick to the stew. (If you enjoy more heat, feel free to add some red chilies too.)
Step 3
Now, let’s make the braising sauce, which is key to the flavor. In a bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of red chili powder, 1 tablespoon of minced garlic, 1 tablespoon of oligosaccharide (or corn syrup), and 1 tablespoon of rice wine (mirin). Mix these ingredients well. You can adjust the seasoning to your preference. (Adding black pepper is optional and should be used sparingly to let the natural flavor of the cutlassfish shine.)
Step 4
It’s time to braise the cutlassfish! Arrange the prepared radish slices on the bottom of a pot. Then, place the cutlassfish pieces on top of the radish in an appealing manner. Pour the prepared braising sauce evenly over the fish. Add the 3 cups of reserved broth. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 10 to 15 minutes, or until the fish is cooked through and tender. To prevent the fish from breaking apart, gently spoon some of the broth over it or carefully flip the pieces halfway through cooking. When the fish is almost done, add the sliced green onions and green chilies, and continue to simmer for another 2 to 3 minutes to allow the flavors to meld together.
Step 5
Finally, it’s time to serve your delicious braised cutlassfish. Carefully arrange the stew on a serving dish. Sprinkle a pinch of sesame seeds over the top for an extra nutty aroma and flavor. This dish is best enjoyed with a warm bowl of rice. Enjoy your home-cooked meal!
