Making delicious braised yellow corvina without fishy taste
I really want to eat braised mackerel while watching TV, but there is no mackerel at home right now.. So instead of braised mackerel, I cooked it with the corvina that was in the corner of the freezer.I highly recommend braised yellow corvina, which is more delicious because of the seasoned radish and yellow corvina. It's a recipe that shows how moist and delicious early flesh is. :)
2 serving
Within 30 minutes
레레의신혼밥상
Ingredients
  • dried yellow corvina
    2ea
  • leek
    1ea
  • Cheongyang red pepper
    1ea
  • Radish
    2cm
  • thick soy sauce
    1T
  • cooking wine
    1T
  • Red pepper powder
    2T
  • crushed garlic
    1T
  • ginger powder
    little
  • Bottled water
    1/2cup
  • the liquid of tuna
    1T
Cooking Steps
STEP 1/11
Please defrost the frozen corvina by soaking it in rice water.
*If it's not frozen, it'll taste better.
STEP 2/11
Please prepare vegetables while the corvina is thawed.
I cut 1 green onion and 1 cheongyang pepper and cut the radish into 1cm thick pieces and cut it into 4 pieces.
STEP 3/11
Make the sauce with 1T of dark soy sauce, 1T of minced garlic, 1T of cooking wine, 2T of red pepper powder, a little bit of ginger powder + half cup of water.
Cut off the fins and tails of the melted corvina with scissors, and remove scales by scratching them from the tail to the head using a knife.
STEP 4/11
Bring to a boil first with enough water to cover radishes and radishes.
You have to boil the radish first so that it doesn't burn later, and the radish cooks well.
STEP 5/11
Add 1T of tuna liquid when boiling radish.
Radish is better seasoned, and the flavor doubles.
STEP 6/11
When the radish boils,
STEP 7/11
Put the corvina on top,
STEP 8/11
Put the sauce on top of it.
STEP 9/11
Make sure to boil it down over low heat.
STEP 10/11
When it boils a little, add the prepared green onions and cheongyang peppers.
STEP 11/11
If the water is too watery to burn, add water little by little, and if the top of the corvina is not cooked, close the lid for a very short time and boil it down.
If the radish is well cooked and cut into the sauce early, the braised yellow corvina is complete!
When you rummage, be careful because premature flesh can be crushed. Also, you have to open the lid on low heat and boil it down to get rid of the fishy taste.
Cooking review
5.00
score
  • 508*****
    score
    It's easy to make.I haven't eaten yet I tasted it, but it was okay^^
    2021-08-29 20:53
  • 903*****
    score
    Thank you for the food!
    2021-07-04 11:32
  • 464*****
    score
    I followed the recipe and it became so delicious!! ^^ It wasn't difficult and I could follow it easily
    2021-01-30 20:50
  • 107*****
    score
    It absorbs quickly and saves time. Thank you
    2021-01-27 15:50
  • 446*****
    score
    It's so good. It's so good that I cook it often Thank you
    2021-01-13 02:49
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