Any Fish Jorim
Updated June 29, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound trimmed whole red radishes (from about 1 bunch)
- ¼cup soy sauce
- 2tablespoons toasted sesame oil
- 2large garlic cloves, crushed and minced
- 1(1-inch) piece fresh ginger, peeled, crushed and minced
- 1tablespoon granulated sugar
- 1teaspoon gochugaru
- 1½pounds bone-in, skin-on pieces of fatty fish, such as black cod, mackerel or salmon steaks
- 2scallions, trimmed and thinly sliced on the diagonal
- 1very small red onion, halved and thinly sliced
- 1jalapeño, very thinly sliced into rings
- Steamed white rice, for serving
Nutritional analysis per serving (4 servings)
295 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 33 grams protein; 992 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large, wide pot or Dutch oven, place the radishes, soy sauce, sesame oil, garlic, ginger, sugar and gochugaru. Add 1½ cups cold tap water and bring to a boil over high, stirring once or twice, then lower the heat to maintain a gentle boil. Cover the pot and cook until the radishes start to get tender but are still slightly firm in the center, 5 to 7 minutes.
- Step 2
Gently nestle the fish pieces into the pot, using a spoon to baste the tops with some of the braising liquid. Bring the mixture back to a boil, then reduce the heat to maintain a simmer and cook, uncovered, until the radishes are meltingly tender and the fish is just cooked through or opaque in the center, 9 to 12 minutes.
- Step 3
Evenly top the fish with the scallions, red onion and jalapeño. Turn off the heat, cover and let the vegetables steam until slightly less raw but still fresh and crunchy, 1 to 2 minutes. Serve the pot in the center of the table, family-style, with a ladle and bowls of fresh white rice.
Private Notes
Comments
I made the mistake of using the same amount of red chile pepper flakes as the gochugaru in the recipe. Use 1/4. Next time I'll use low sodium soy, as the broth came out too salty. Radishes needed more time to become tender. Another 5 minutes at least in the first boil. Overall, an excellent dish.
Very tasty and easy, added oyster & woodear mushrooms, will make again
I made this tonight and it was excellent! Thank you Eric for taking us all on this little tour of Korean cooking. My local Asian market was out of gochugaru, so I used a teaspoon of gochujang. It tasted great!
Excellent dish - so flavorful and easy. I made two small changes: I cut my radishes in half so that they'd cook faster and, without gochugaru on hand, I used half a teaspoon each of ssamjang and gochujang. The broth was sweet, salty, and spicy. Relatively thin black cod filets took about ten minutes to cook.
Seriously delicious! I loved this and will make this as often as I can! I used Korean radish, upped the garlic and added zucchini otherwise I followed the recipe faithfully. Served it with rice, lettuce and radish kimchi. It was not too salty especially when paired w the lettuce like a wrap. It was so satisfying and tasty! Thank you, Eric Kim!!!
I made this exactly as described and was very pleased with the result. The texture of the fish was wonderful and the flavors well balanced. I have now made many of Eric Kim's recipes and they never disappoint.
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