Korean Braised Yellow Croaker with Radish (2 servings)

Check fish are gutted, scaled and gilled. Separate utensils for fish and vegetables.

Slice radish 1 cm thick, onion into strips and green onion diagonally.

Mix 1.5 tbsp soy sauce, 1 tbsp each chili flakes and garlic, 1 tsp sugar and 1 tbsp cooking wine.

Cover radish and 350 mL water in a pan; simmer 7–10 minutes until radish edges become translucent.

Add fish, onion, ginger and sauce. Bring to a simmer, then braise 10–15 minutes over medium-low heat; add water if drying.

Spoon sauce over fish without flipping; check thickest flesh reaches at least 63°C/145°F.

Add green onion, simmer briefly and serve; caution diners about fine bones.