This largehead hairtail, also known as a beltfish is popular in Korea~
We grill them, pan-fry them or eat raw if they are very very fresh~
Also I love to cook as "Jorim" which literally means cook down.
Jorim means usually cook something in soy sauce and/or water (with some seasoning).
I"d like to make my fish a little salty, sweet and spicy~ Yum~
If you like fish, you're gonna love it, too~^___^
2 beltfish, cut into 4 inches
3-4 inch piece mu (Korean radish), cut in half (half moon shape) and sliced 3/4 inch thick
1/2 onion, sliced
1 red or green chili, sliced
2 green onions, sliced
7 tablespoons soy sauce
1-2 tablespoons sugar
1 tablespoon minced garlic
2 tablespoons cheongju (Korean rice wine, sake)
1/3 cup water
1-2 tablespoons gochugaru (Korean chili powder)
Wash the fish.
(You can scale the thin silver surfice, or use just as it is.)
Cut head and tail off from the fish and trim off fins.
Cut into 4 inches slices.
Mix soy sauce, sugar, garlic, Korean rice wine and water in a bowl.
Place thinly sliced Korean radish and onion on the bottom of the pot.
Put the fish on top, add soy mixture, sprinckle chilli powder evenly to the fish.
Add sliced chili and green onion.
Put the pot on full flame with the lid on.
Once it starts to boil, uncover the lid and reduce to low heat.
Spoon the soy sauce occasionally.
When the radish is cooked, it's done in about 15 minutes.
Serve with rice.
This method works with almost any fish~
The best result could be with a beltfish, a mackerel, a croaker etc...^^