Beltfish Braised with Pumpkin recipe - ingredients, nutrition and when to eat it
This is a fish side dish of beltfish and pumpkin simmered in a spicy Korean chili flake sauce.
This is a fish side dish of beltfish and pumpkin simmered in a spicy Korean chili flake sauce. The beltfish is tender and mild, while the pumpkin soaks up the sauce and turns sweet and gently spicy. It goes well with rice and hot soup for dinner.
Seafood · 30 minutes to cook
Tips: Beltfish flakes easily, so don't turn it while braising; spoon the broth over it as it cooks.
Tips: Kabocha cooks faster than mature pumpkin, so add it during the final 8 minutes of cooking.
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Ingredients (1 serving)
- Hairtail — 180 g
- Ripe pumpkin — 120 g
- Radish — 80 g
- Green onion — 0.3 pc
- Minced garlic — 0.5 Tbsp
- Korean chili flakes — 1 tsp
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Water — 180 ml