Koreans love fish and the art of braising, and this recipe brings the two together. This is an easy and adaptable recipe: you can use striped bass, cod, halibut, red snapper, and other firm-fleshed fish in this recipe. My recipe is light on the spice, but you can also add kochujang (red pepper paste) to the sauce for a thicker, spicier flavor. For morning and lunch, I like the simpler version of this braised fish dish with just radish, fish, and scallions. But it's also good with mushrooms and shredded cabbage and a variety of peppers (bell and jalepeno) for a colorful dinner dish.
Ingredients:
•2 lbs firm-fleshed fish (halibut, cod, red snapper, sea bass) cut into 2 inch pieces
•1 large Korean radish, sliced into 1” long rectangles (about ½ inch thick)
•½ onion, sliced
•5 scallions, green part only, sliced into 1” pieces
•Vegetable or olive oil for cooking
•For the sauce:•3 garlic cloves, thinly sliced
•1 small piece of ginger, thinly sliced
•1 hot red Korean pepper, cut diagonally into 1/2” pieces
•3 cups water
•1/4 cup soy sauce
•1 Tbsp sugar
•1 Tbsp rice wine
•2 tsp sesame oil
•2 Tbsp kochukaru (Korean chili pepper flakes)
Preparation:
2.In a large pot over medium-high heat, coat bottom with oil and put in radish and white onion.
3.Cover with sauce ingredients and bring up to a boil.
4.Add fish on top of vegetables, braise with sauce, and again bring up to a boil.
5.Reduce to simmer and cook for about 15 minutes, or until the radish is done.
6.Baste fish frequently, but try not to disturb the fish too much while cooking.
7.Add scallions about 1-2 minutes before end of cooking time.
(Serves 4)
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