Korean-Style Kimchi Braised Fish
Tender fish fillets pan-seared until golden, then simmered in a spicy, tangy kimchi sauce with aromatic vegetables.
Story
This dish combines the fermented kick of kimchi with delicate fish. The starch coating keeps the fish moist while absorbing the rich, savory flavors of the sauce.
Ingredients
fresh white fish fillets
500g
kimchi
1 cup, chopped
cornstarch
2 tbsp
cooking oil
2 tbsp
ginger
1 slice, minced
garlic
2 cloves, minced
green onion
1 stalk, cut into chunks
fresh chili
1, sliced (optional)
water or fish stock
100ml
Instructions
1
Prep the Ingredients
Rinse the fish and pat it dry, then cut into bite-sized pieces. Chop the kimchi into rough chunks. Slice the green onions and chili peppers on a diagonal. Lightly coat the fish pieces evenly with cornstarch.
2
Sear the Fish
Heat oil in a pan over medium heat. Add the fish pieces and fry until both sides are golden brown and crispy. Remove the fish from the pan and set aside on a plate.
3
Build the Sauce
Leave a little oil in the pan. Sauté the ginger, garlic, and chili peppers until fragrant. Add the chopped kimchi and stir-fry for a minute to release its flavors.
4
Braise Together
Pour in the water or stock and bring to a simmer. Return the seared fish to the pan, spooning the sauce over the top. Cook for 5-7 minutes until the fish is cooked through. Garnish with green onion and serve hot.
