Korean Steamed Pacific Saury

Name: Korean Steamed Pacific Saury
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Pacific saury 2 ea; Korean radish 250 g; onion 0.5 ea; green onion 0.5 ea; gochugaru 1.5 tbsp; soy sauce 1.5 tbsp; minced garlic 1 tsp; water 350 ml

Quick answer

Total time: 50 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Oily Pacific saury can braise for a good twenty minutes in a spicy soy broth and still come out moist.

Laying the fish in a single layer over thick radish slices, and pouring water in around the edge rather than over the top, keeps the soft flesh in whole pieces. Skimming the foam when it first boils keeps the sauce clean, and spooning the liquid over the fish midway seasons the exposed top. The liquid is cooked down until only a shallow layer remains, which coats both the fish and the radish. Whatever sauce is left gets spooned onto rice.

Ingredients

servings

IngredientAmount

Pacific saury2 ea

onion½ ea

green onion½ ea

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Clean 2 Pacific saury thoroughly, removing any innards and blood near the bones, then cut each fish into 2 to 3 pieces.

Slice 250 g Korean radish thickly, and cut the onion and green onion into easy eating pieces.
2

Spread the radish in a single layer across the bottom of the pot and pour in part of the 350 ml water.

Cook over medium heat for 6 to 8 minutes first, until the edges start turning slightly translucent.
3

Place the saury pieces and 1/2 onion over the radish.

Arrange the fish in one layer so the flesh does not break, then pour the remaining water around the edge of the pot instead of directly over the fish.
4

Mix in 1.5 tbsp gochugaru, 1.5 tbsp soy sauce, and 1 tsp minced garlic, loosening the seasoning into the broth.

Bring it to a boil over high heat, then skim off foam so the sauce tastes cleaner.
5

Cover the pot, lower the heat, and simmer for about 20 minutes.

Spoon the broth over the fish once or twice during cooking, and check that the radish is tender enough for a chopstick to slide in easily.
6

Add 1/2 green onion and cook uncovered for 5 more minutes.

Finish when the liquid has reduced to a shallow, glossy sauce and the seasoning clings to the saury, then serve hot with rice.