Braised Butterfish with Aged Kimchi recipe - ingredients, nutrition and when to eat it
Butterfish, aged kimchi, and radish are simmered together in one pot until the sauce reduces.
Butterfish, aged kimchi, and radish are simmered together in one pot until the sauce reduces. The mild fish absorbs the kimchi’s tangy, deep flavor and pairs well with rice. It’s lovely with a warm bowl of rice on a chilly evening.
Seafood · 35 minutes to cook
Tips: Butterfish flakes easily, so spoon the sauce over it as it cooks instead of turning it.
Tips: If the aged kimchi is salty or very sour, add a little more water and start with an extra half tablespoon of soy sauce.
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Ingredients (1 serving)
- Butterfish — 1 whole
- Aged kimchi — 1 cup
- Radish — 120 g
- Green onion — 0.5 stalk
- Garlic — 2 clove
- Ginger — 1 tsp
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Water — 1.5 cup
- Sesame oil — 0.5 tsp