Braised Canned Saury – Including the Canning Liquid Makes All the Difference

Steps

1. 1

   Open the canned saury, separate the fish from the liquid, and let sit at room temperature for 10 minutes.

2. 2

   Slice the potato and soak in cold water to remove starch. Cut the radish into large pieces.

3. 3

   In a bowl, mix 1T of gochujang, 3T of gochugaru, 1T of minced garlic, 1T of dark soy sauce, 1T of mirin, 1T of sugar, 0.5T of black pepper, and 0.5T of ground ginger to make the sauce.

4. 4

   Heat 2T of cooking oil in a pot, add the radish, potato, onion, canned liquid, and enough water to cover. Add 2/3 of the sauce and bring to a boil over high heat, then reduce to medium heat and cook for 10 minutes.

5. 5

   Once the broth reduces, add the saury and green onion, baste with the sauce, and cook for 2 more minutes.