Mild Soy-Braised Dried Pollock and Radish (2 Servings)

Quickly moisten dried pollock under running water, rest 5–10 minutes, trim fins and hard bones and cut into pieces.

Slice 250g radish about 1cm thick and cut half a green onion diagonally. Separate fish and vegetable cutting tools.

Mix 2 tbsp soy sauce, 1 tbsp garlic, 1 tbsp syrup and 2 tbsp from the measured 220mL water for the glaze.

Arrange radish in a heavy pot, add remaining water, lay the pollock on top and coat with glaze.

Bring to a simmer; cover and braise over low heat 15–20 minutes. Add a little water if drying and cook until radish yields easily to a chopstick.

Check fish is opaque, hot throughout and flakes readily; if using a thermometer verify at least 63°C in the fish. Add onion for 1–2 more minutes.

Turn off heat, add 1 tsp sesame oil and optional sesame seeds. Check for fine bones. Chill within 2 hours below 4°C; reheat to 74°C.