Spicy Braised Fish with Radish~ Saengseon Jorim 생선조림

Bought a Siakap (Barramundi) but don't feel like cook it in the same old way (Cantonese steamed), so I cook it in Korean way this time~ Saengseon Jorim. To cook this dish, I bought a pack of Gochugaru as I don't have it at home. I have not cook Korean dish for a long time, most of the basic Korean condiments at home is not restock after use up. Looks like I need to cook more Korean dish after this (because of the Gochugaru lol). Normally Korean use mackerel or hairtail for Saengseon Jorim however any fish can be use especially white fish. I am keeping a record of my cooking this time since it is my first time making it. 

Ingredients:

1 whole Fish (cut into 2 pieces) 

Half Radish (cut into moon shape - thickness 1.5cm)

Half Yellow onion (thinly slice)

1-2 stalk Spring onion or Leek (cut into finger length)

1-2 Chili Pepper (thinly slice)

2 cups of anchovy broth (can use rice water or plain water)

For the Braising sauce:

1 tablespoon Gochujang

2 tablespoon Gochugaru

3 tablespoon Soy Sauce

1 tablespoon Sugar

1 tablespoon Minced Garlic

2 tablespoon Rice wine

1 teaspoon dwenjang (optional) 

How to Cook:

Step 1

Place the cut radish as a base layer, follow by the fish pieces on top of radish. Spread half of the braised sauce all over the fish meat, then add in the chopped leek and onion slices.

Step 2

Pour in 2 cups of anchovy broth, it should be enough to cover the radish and at least half of the fish. Bring it to boil. 

Step 3

Once it is boil, use a spoon to scope the boiling broth and pour it on the seasoning sauce so it can blend in with the broth.

Step 4

Turn the fire to low, let it simmer with lid for 15 mins. 

Step 5

15 minutes later the broth should reduce and thickened. Spread the remaining braising sauce on the fish meat and let it continue to simmer for another 5 minutes without lid this time.

Step 6

While simmer, pull out one the radish cut from the base, it should be able to poke thru by the chopstick. Use a spoon to scoop some of the broth to dilute the remaining sauce until the broth become thick and it is done~

Step 7

Garnish with red chili pepper and chopped leaks, it is ready to serve. Braised fish goes well with rice~ and it's one of the "rice thief" dish that I like! It is easy to make than I expect, now I can make it whenever I feel like craving it.

Dinner Dashi Course with Sashimi~ Yoshinari Hanare, Plaza Damas

My favourite hidden neighbourhood Japanese restaurant Sai Sai has closed down the business quietly and the place was under renovation when friend spotted. Turns out the place is taken over by Yoshinari with another new branch called Hanare - both also in Plaza Damas. The lady owner of Sai Sai has return to Japan however her daughter is now working with Hanare as server just like what she did in Sai Sai. Soon after they open for business, we came here to try the dinner dashi course, top up additional cost for sashimi. Since it is a dashi course, all the 5 course is made with dashi (Japanese soup broth). It's the was the young Chinese chef who prepared the course and introduce the course to us when it is served. While the Japanese chef is preparing some ingredients while mingle around with the Japanese customers, occasionally he gave us some nods and smile when we make eye contact and assist clear the table for us when others were busy. Its a good move that we top up for sashimi, just the dashi courses is not enough to fill half of our tummy to be honest haha. We are not small or light eater like the Japanese. Well we could also order other ala carte dishes but we didn't as we think we had enough of Japanese food that night. Among all 5 course, I personally likes the no.3 homemade soft fish cake and no.4 homemade fish cake tofu with deep fried oyster inside while the rest is just normal and nothing special. Our course meal doesn't come in cheap price with top up and after tax for your information.  

String tied Bak Kut Teh~ Pao Xiang Bak Kut Teh, Pavilion KL

I recommend Bak Kut Teh as lunch to my Singapore branch GM and a senior (both Koreans) who never try Malaysian Bak Kut Teh before. Was hesitate a bit between Pao Xiang and Samy since both are good and I had tried both so far. Despite the google reviews kind of low compared to before, I choose to go Pao Xiang for the ambient and hospitality by the Chinese servers when I approached the place. Another reason is Pao Xiang's trademark~ string tied Bak Kut Teh which kept the meat texture firmer and absorb more flavour of the herb tea broth. I made a right choice. It gives them good impression on their very first "black" Bak Kut Teh from Malaysia which is different from the "white" Bak Kut Teh" in Singapore. Two of them goes for Tua kut (大骨 / big bone) as that's what attracts them when they sit down and saw the menu on the wall. I still prefer fat meat so I go for ka-wan (脚弯 / pork leg). 

Meat part is serves in individual bowl for 1 serving, but surprisingly a big eater like me and the two gentlemen find the portion is a little more than than what we expected for 1 pax. Luckily we did not order extra meat part to share. Besides that, we shared you-tiao, yao mak (not in picture) and braised eggs. Our order came out pretty fast even though the restaurant is nearly full house and it's lunch peak hours, servers are attentive too (that's what I am looking for when I am with guest). They even give us a nice table at the corner with decorative rack with tea cups and tea pots when I call up to reserve me a table just 15 mins before we walked in to the restaurant. I am glad they like Malaysian style Bak Kut Teh, next time will let them try Samy for a different taste of herb broth.