Braised Black Cod with Korean Radish

A rich Korean stew that harmonizes tender sablefish with daikon slices infused with the vibrant nuances of a piquant sauce. The delicate interplay between subtle sweetness and the heat of gochugaru flakes creates a comforting, exquisitely balanced dish, ideal for a celebratory Asian-style feast showcasing premium seafood.

Prep: 10 min
Servings: 4
Difficulty: Medium

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Instructions

Servings:4

1In a bowl, mix soy sauce, chopped garlic, gochu-garo and sugar (if using). Mix well and set aside.
2Arrange the redaction circles at the bottom of a large pot or pan.
3Add 480 ml of water, cover and cook on medium-high heat for 15 minutes.
4Uncover and turn the redaction circles with a spatula for even cooking.
5Add the sliced onion, de-pe and green peppers on top of the reduction.
6Place the fish fillets one after the other, leaving a space between each piece of fish.
7Pour the sauce you made on top and cover.
8Reduce the heat to medium and cook for 10 minutes.
9Open and gently move the reduction with a spoon to avoid burning.
10Pour a little soup over the fish and the seasoning for uniform seasoning.
11Cover and cook over medium heat for another 5 to 7 minutes until the redaction and fish have absorbed the sauce well, and some of the broth has evaporated.
12The reduction should look slightly brown and translucent when properly cooked.
13Remove from the heat and serve the dish with rice and some additional toppings.

Ingredients

1 lb sablefish fillets, cut into 3-inch pieces
1 lb Korean radish, peeled and sliced into 1/2-inch rounds
1 large onion, sliced
1 leek (or 4 green onions), cut diagonally into 1-inch pieces
1 or 2 green chili peppers, roughly chopped
1/3 cup soy sauce (check label for gluten-free)
6 cloves garlic, minced
1 tbsp gochugaru (Korean chili flakes)
1 tsp sugar (optional)

Nutrition

Calories: 126
Protein: 5.1g
Carbs: 20.2g

Chef tips

Substitute black cod with halibut for a different texture. Add a touch of grated ginger to the sauce for extra depth.

Culinary reasoning

A rich Korean stew that harmonizes tender sablefish with daikon slices infused with the vibrant nuances of a piquant sauce. The delicate interplay between subtle sweetness and the heat of gochugaru flakes creates a comforting, exquisitely balanced dish, ideal for a celebratory Asian-style feast showcasing premium seafood.

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Calories: 126
Protein: 5.1g
Carbs: 20.2g

Chef tips

Substitute black cod with halibut for a different texture. Add a touch of grated ginger to the sauce for extra depth.