Braised fish with radish in seasoned soy sauce
You can use striped bass, sea bass or halibut. Baste frequently to obtain the full flavor of the seasoning.
INGREDIENTS (serves 4)
2 teaspoons VEGETABLE OIL
3"/7.5cm large RADISH, sliced ½"/1.3cm thick
1¼ lbs/568g FISH with skin
3 SCALLIONS, green part only
1"/2.5cm piece GINGER, cut into fine strips
2½ cups WATER
4 tablespoons SOY SAUCE
2 teaspoons SESAME OIL
1½ teaspoons SUGAR
1 tablespoon "GOCHUGARU" (chili flakes)
1 GARLIC CLOVE, sliced thin
Combine all the sauce ingredients. In a large open pot, grease the bottom with oil and place the radish slices and then arrange the fish on top.
Add the sauce and bring to a boil. Baste frequently, and cook until the radish is cooked.
Add scallion and ginger and baste a few more times.
This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. ― ED.