Flounder stew with no fishy smell.
Braising⏱ 15min👥 2 servings
Ingredients
- Spanish mackerel (300g).
- Water (400ml - equivalent to 2 cups of 200ml each).
- Korean radish (approximately 7-8 mm thick).
- Salt (a pinch).
- Sugar (a pinch/small amount).
Instructions
1
Using chopsticks, carefully scrape away the black membrane from inside the fish and remove the scales. Then, wash the fish thoroughly.
2
Pour 400ml of water into a pot and bring it to a boil.
3
First, add the Korean radish and cook it for 10 minutes.
4
Add the prepared cutlassfish and season with a pinch of salt and sugar.
5
Cover the pot and continue simmering for another 5 minutes.
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