Braised Fish

Indulge in the delightful flavors of Braised Fish, a beloved recipe that never fails to bring joy to the older crowd and captivate the taste buds of all ages. This versatile dish allows you to use various types of firm-fleshed fish, such as striped bass, cod, halibut, red snapper, or sea bass, making it suitable for any seafood lover’s palate. While my recipe leans towards a milder taste, you can easily customize the sauce by adding gochujang for a thicker and spicier flavor profile. The braised fish is gently simmered with Korean radish, onion, and scallions, creating a harmonious combination of textures and tastes that beautifully complement the succulent fish. The rich and savory sauce, infused with garlic, ginger, chile, soy sauce, rice wine, and gochugaru (Korean red pepper flakes), brings the dish to life, leaving you craving for more. This dish is a true crowd-pleaser, perfect for family gatherings, dinner parties, or any occasion when you want to delight your loved ones with a delectable and heartwarming meal.

INGREDIENTS:

• 3 garlic cloves, thinly sliced
• ¼-inch piece ginger, peeled and thinly sliced
• 1 red Korean chile, cut diagonally into ½-inch pieces
• 3 cups water
• ¼ cup soy sauce or gluten-free soy sauce
• 1 tablespoon sugar
• 1 tablespoon rice cooking wine
• 2 teaspoons toasted sesame oil
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 1 large Korean radish, sliced into 1-inch-long rectangles (about ½-inch thick)
• ½ onion, sliced
• 2 pounds firm-fleshed fish (halibut, cod, red snapper, or sea bass), cut into 2-inch pieces
• 5 scallions, sliced into 1-inch pieces

PREPARATIONS:

For the sauce:

1. In a medium bowl, combine the thinly sliced garlic, ginger, chile, water, soy sauce, sugar, rice wine, toasted sesame oil, and gochugaru. Mix well to form the sauce.

For the fish:

1. In a stockpot over medium-high heat, mix the Korean radish, sliced onion, and the sauce mixture together. Bring the mixture to a boil.
2. Add the firm-fleshed fish pieces on top of the vegetables, gently stir to mix, and bring to another boil. Reduce the heat to low and let the dish simmer for about 15 minutes, or until the radish is tender. Baste the fish frequently but avoid disturbing it too much to prevent it from falling apart during cooking.
3. About 1 to 2 minutes before the end of the cooking time, add the sliced scallions to the pot.
4. Serve the Braised Fish immediately, relishing in the delightful combination of flavors and textures.

YIELD:

• Serves 4

TIPS:

• For a simpler version of this dish, you can prepare it with only Korean radish, fish, and scallions. Feel free to experiment by adding mushrooms and a variety of chiles or bell peppers for a more diverse flavor.

In conclusion, Braised Fish (Jjim, 찜) is an exquisite Korean seafood dish that effortlessly brings joy to the dining table. Adored by the older crowd and loved by all ages, this versatile recipe showcases the rich diversity of flavors that can be achieved with different types of firm-fleshed fish. Whether you opt for striped bass, cod, halibut, red snapper, or sea bass, the result is a delightful and satisfying meal that is sure to impress.

The heart of this dish lies in its delectable sauce, skillfully crafted with thinly sliced garlic, ginger, Korean chiles, soy sauce, sugar, rice cooking wine, toasted sesame oil, and gochugaru (Korean red pepper flakes). This exquisite medley of ingredients creates a symphony of tastes, infusing the tender fish pieces with a harmonious blend of savory, slightly sweet, and spicy notes.

As the firm-fleshed fish gently simmers with Korean radish, sliced onion, and scallions, the flavors meld together, creating a delightful combination of textures and tastes. The resulting dish is a true crowd-pleaser, perfect for family gatherings, dinner parties, or any occasion when you want to showcase your culinary prowess and treat your loved ones to a delectable and heartwarming meal.

One of the joys of this recipe lies in its versatility, allowing you to adapt the spice level according to your preferences. If you crave a bolder and spicier flavor, simply add gochujang to the sauce, elevating the dish to new heights of taste and satisfaction. The freedom to customize the sauce empowers you to create a tailored experience that caters to individual palates.

In summary, Braised Fish is a masterpiece of Korean cuisine, a true testament to the rich culinary heritage of the country. With its delightful blend of flavors, the dish embodies the essence of Korean gastronomy, where each ingredient plays a pivotal role in creating a truly memorable dining experience.

So why wait? Embrace the exquisite flavors of Braised Fish and savor each mouthful, as you embark on a culinary adventure that celebrates the finest traditions of Korean cooking and leaves you with an everlasting appreciation for the pleasures of the table.