Braised Fish with Yeolmu(Young summer radish)

….I used some Yeolmu for this recipe instead of Siraegi(dried radish leaves). It isn’t easy to get some Siraegi around here. Radish is also delicious in autumn, so it’s delicious even if you add radish. JOHN eats fish first, I eat Yeolmu first. LACEY loves radish with fish, ANNE likes radish and Yeolmu. Even one family has different preferences in taste. So, all mothers prefer to make food with a variety of ingredients. When I went grocery shopping to buy Atlantic Spanish mackerel, it was very fresh. Spanish mackerel is one of the fish that my daughter LACEY really liked to eat when she was a toddler. Thinking about it now….How grateful I was for Lacey liking the fish, which is good for children’s brain at that time. My daughter LACEY tries to make SIWOO experience a lot of ingredients. It’s great for him to get some memories with different ingredients…. I feel a bit sad for my daughter LACEY who still is a bit of a picky eater.

Servings: 4

Time: 1 hr

Ingredients:

1. 1.5 pound Yeolmu(after trimming), clean several times with cold water
2. 2 pounds Atlantic Spanish mackerel, cut into 3–4 pieces
3. 2 jalapeños, sliced
4. 2 red pepper, sliced
5. 1 onion, sliced
6. 1 1/2 cup water(or anchovy broth)

For braised sauce:

1. 2 tbsp gochujang
2. 2 tbsp korean bean paste
3. 2 tbsp Mat-Gan-Jang
4. 2 tbsp garlic, minced
5. 2 tsp ginger juice
6. 2 tbsp chili pepper powder
7. 1 tbsp toasted sesame seeds
8. 2 tbsp sesame oil
9. 2 tbsp Mirin
10. 1 tbsp plum extract

Cooking Instructions:

1. Heat a big pot with high heat. Pour 10 cups of water into the pot and boil it. Parboil the Yeolmu into the pot for 7 minutes.

2. After 7 minutes, turn off the heat and soak the parboiled Yeolmu into some cold water for 10 minutes. Drain the water and sift the Yeolmu with a strainer. Set aside.

3. Mix the gochujang, Korean bean paste, Mat-Gan-Jang, garlic, ginger juice, chili powder, sesame seeds, sesame oil, Mirin, and plum extract into a bowl well.

4. Heat a pot with medium heat and add the parboiled Yeolmu into bottom of the pot. Add half of the spicy sauce, onion, red pepper, green onion, and jalapeño on top of the Yeolmu.

5. Put the fish fillet onto the top of the vegetables.

6. Spread the remaining sauce onto the fish and add the remaining vegetables on top of the fish.

7. Pour the water into the pot and boil them for 20–30 minutes with a lid.

8. Serve it with rice.

You can also view this recipe on instagram.

https://www.instagram.com/p/CjneB_Srzc-/