Main ingredients 🥩
black sea breamgingerburdock rootrice winecooking sakesoy bean pastegreen chili pepperscalliondried shiitake mushroomred pepper powder
Jung Ho-young's Black Sea Bream Soy Sauce Stew
Quickly simmering fresh fish with soy sauce glaze over high heat, continuously basting the fish to maximize tender flesh and rich umami flavor in a Japanese home-style style.
🙋 Recommended for
- ⭐ Those seeking a clean, refined fish dish without fishy odor
- ⭐ Cooking enthusiasts who want to learn authentic Japanese chef-level heat control and stewing techniques firsthand
- ⭐ Fans of rich, savory soy-based side dishes perfect as a hearty rice accompaniment
Ingredients needed 🛒2 servings
- 1 whole cleaned black sea bream
- 3 pieces ginger
- 1/2 burdock root
- 30g sugar
- 150ml rice wine
- 150ml cooking sake
- 2–3 tablespoons soy bean paste
- 2 dried shiitake mushrooms
- 1 scallion
- 5 green chili peppers
- a pinch of red pepper powder
Recipe 🍳
- Place the cleaned black sea bream in a frying pan and add 500ml of water just enough to barely cover the fish.
- Add thinly sliced ginger and julienned burdock root that has been rinsed under running water, keeping the skin intact.
- Turn on the heat and bring to a boil over high heat, adding all at once: 30g sugar, 150ml rice wine, and 150ml cooking sake.
- As the broth comes to a boil, skim off foam and impurities using a ladle or spoon to remove fishy odors.
- Once the fish has absorbed some sweetness, strain and gradually mix in the soy bean paste to ensure a smooth consistency.
- Add diced shiitake mushrooms and the white part of the scallion cut with diagonal slashes, then continue simmering over high heat.
- Tilt the pan or use a ladle to continuously pour the stewing liquid over the top of the fish to develop gloss and even seasoning.
- When the liquid has reduced to a thick, moist consistency, add the green chili peppers to preserve their vibrant color and fresh aroma.
- Turn off the heat when the sauce becomes thick and sticky, then arrange the dish with visual depth in a serving bowl.
- Garnish with finely chopped white scallion and a sprinkle of red pepper powder for a neat finish.
- In a pan, place black sea bream, water, ginger, and burdock root. Add sugar, rice wine, and cooking sake, then boil over high heat while skimming off foam.
- Strain and mix in the soy bean paste, then add shiitake mushrooms and scallion, continuing to baste the fish with the sauce.
- Just before finishing, add green chili peppers to thicken the sauce, then garnish with chopped white scallion and red pepper powder.
Cooking tips 💡
- When making fish stew, keep the lid off and maintain high heat throughout to effectively eliminate fishy odors.
- Never add salty soy bean paste at the beginning—this will block sweetness from penetrating the fish. Always add sugar and rice wine first and bring to a boil before incorporating the paste.
- Burdock root’s distinctive aroma is concentrated in the skin, so avoid peeling it completely; instead, rinse lightly and cut into a few pieces.
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