Korean Braised Butterfish
Silky butterfish braised in soy-gochugaru sauce on a bed of radish - a lean, protein-rich Korean main course at just 330 calories. The radish serves a dual purpose: it prevents the delicate fish from sticking to the bottom of the pot, and it absorbs the braising liquid as it cooks, turning into a side dish in its own right with a sweet, savory depth. Butterfish flesh is exceptionally soft, so the fillets should never be flipped during cooking; instead, the braising liquid is spooned over the top every few minutes to ensure even heat distribution. Ginger works from the start of cooking to neutralize any fishiness, while gochugaru introduces a mild heat that adds complexity without masking the clean taste of the fish. Scallion pieces dropped in during the final two minutes release their fragrance into the steam rising from the pot, tying the aromatics together. At 330 calories and 31 grams of protein, this is a lean yet nourishing main course that pairs naturally with steamed rice and a simple vegetable side.
Adjust Servings
Instructions
- 1
Clean butterfish, score the skin, and pat dry.
- 2
Place radish in a pot and boil with water, soy sauce, garlic, ginger, and gochugaru.
- 3
Add fish once boiling, then reduce to medium heat.
- 4
Braise for about 12 minutes, spooning sauce over fish.
- 5
Add scallion and cook 2 more minutes.
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Nutrition (per serving)
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