Braised Hairtail with Sweet Potato Stems recipe - ingredients, nutrition and when to eat it
Tender hairtail and sweet potato stems simmered in a spicy sauce make a comforting summer dinner side dish.
Tender hairtail and sweet potato stems simmered in a spicy sauce make a comforting summer dinner side dish. The bright heat and savory flavor of the fish go perfectly with rice.
Vegetables · 35 minutes to cook
Nutrition (per 662g serving): 392.5 kcal · protein 34.3g · carbohydrate 27.9g · fat 15.9g · sodium 1186.1mg
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: Rather than washing the hairtail for a long time under running water, rinse it briefly and pat it dry so the sauce can soak in well.
Tips: If the sweet potato stems are tough, blanch them in boiling water for 3 minutes before using.
Tips: After adding the hairtail, avoid turning it often with chopsticks. Gently shake the pot to keep the pieces intact.
Tips: Leave plenty of sauce for spooning over rice, or simmer for another 2–3 minutes at the end for a richer flavor.
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Ingredients (1 serving)
- Cutlassfish — 150 g
- Sweet potato stems — 120 g
- Korean radish — 80 g
- Onion — 50 g
- Green onion — 20 g
- Cheongyang chili pepper — 1 pc
- Garlic — 2 pc
- Ginger — 5 g
- Korean chili flakes — 1 Tbsp
- Korean chili paste — 1 Tbsp
- Soy sauce — 2 tsp
- Cooking oil — 1 tsp
- Water — 180 ml