Braised Beltfish recipe - ingredients, nutrition and when to eat it
Braised beltfish with thick radish cooked until tender in a spicy sauce—a comforting home-style dish.
Braised beltfish with thick radish cooked until tender in a spicy sauce—a comforting home-style dish. The sauce is delicious with rice, making it a hearty lunch or dinner.
Seafood · 35 minutes to cook
Nutrition (per 853g serving): 628.4 kcal · protein 38.3g · carbohydrate 88.8g · fat 12.1g · sodium 1221.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Turning the beltfish too often can break the flesh apart.
Tips: Cook the radish first so it becomes tender while the fish cooks.
Tips: Turn off the heat when the sauce has reduced to a shallow layer, just right for serving with rice.
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Ingredients (1 serving)
- Cutlassfish — 150 g
- Daikon radish — 150 g
- Onion — 40 g
- Green onion — 20 g
- Garlic — 2 pc
- Korean chili flakes — 1 Tbsp
- Soy sauce — 1 Tbsp
- Sugar — 0.5 Tbsp
- Water — 250 ml
- White rice — 210 g