Korean Spicy Pomfret and Potato Braise (2 Servings)

Slice potatoes to about 1cm, onion into thick strips and green onion diagonally.

Confirm the fish is cleaned of scales and guts, then score each side shallowly.

Combine soy sauce, chili flakes, gochujang, garlic, sugar, ginger and 350mL water.

Place potatoes and onion in a wide pot, add fish and sauce, and bring to a boil.

Cover and simmer over medium heat about 12 minutes, adding a little water if needed.

Baste and simmer another 6–10 minutes until potato is tender and the thickest fish part reaches at least 63°C.

Simmer green onion 1–2 minutes and serve while watching out for fish bones.