How to make braised pollack / How to make fish stew / Braised po
Make spicy braised fish with the seasonal fish in summer to replenish your lost energy.
2 serving
Within 30 minutes
음식산책foodwalk
Ingredients
  • a sick word
    1ea
  • Radish
    220g
  • leek
    40g
  • Red pepper
    1ea
  • Cheongyang red pepper
    1ea
  • Broth
    2cup
  • Red pepper powder
    3TS
  • Cheongyang red pepper powder
    1/2TS
  • Soy sauce
    1TS
  • salted anchovies
    2TS
  • crushed garlic
    1TS
  • a green house
    1TS
  • Sugar
    1TS
  • ground pepper
    1/2ts
  • Ginger
    1/2ts
  • Broth
    1/2cup
  • Water
    800ml
  • Anchovy
    40g
Cooking Steps
STEP 1/11
Remove the scales of the fish, cut the stomach toward the gills, and remove the intestines. Then peel off the black membrane inside the stomach, make a cut, and cut off the fins.
STEP 2/11
Cut the radish in a circle and give it four pieces. Cut the bottom part of the enoki mushroom, wash it, and peel it off properly
STEP 3/11
Cut the green onions and cut the peppers diagonally.
STEP 4/11
make anchovy broth
STEP 5/11
Put the seasoning ingredients in a bowl to make the sauce.
STEP 6/11
Place radish in a pot and add 1/3 of the sauce.
STEP 7/11
Put the fish on top of the radish and put the sauce inside the cut, and then apply the rest of the sauce again
STEP 8/11
Pour the broth over the edges so that the seasoning doesn't spill.
STEP 9/11
Cover and boil until the radish is almost cooked
STEP 10/11
Add enoki mushrooms, cheongyang peppers, and green onions, boil them over high heat, and turn off the heat to make braised fish
STEP 11/11
Transfer the braised fish to a bowl
Before cooking, soak the fish in 800ml of water with 1 tablespoon of vinegar for about 3 minutes to remove foreign substances and make the flesh harder.
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