Braising recipe

Quick braising is underrated and this Jorim fish proves it

What’s better than a good recipe? When something is so easy to do, you don’t even need it. welcome to It’s so simplea section where we explain the process of making dishes and drinks that we can make with our eyes closed.

A quick braise is often overlooked and underestimated. Dinner in less than 30 minutes? I’m sold. A meal where you throw a bunch of ingredients into a pot and let it bubble up? Absolutely yes. When it’s the middle of the week and I’m craving a quick dinner with minimal effort, I go for this soy braised fish over rice.

This recipe is inspired by jorim, a traditional Korean dish: meat, fish, tofu or vegetables are simmered in a soy-based broth with herbs and spices such as gochugaru. Comforting and wonderfully umami, it’s not only a simple but versatile cooking method. You can jorinate a variety of foods, like potatoes, firm tofu and chicken – the world is yours. For this dish, I chose skinless, boneless cod, knowing that this braising method is gentle enough for a delicate, flaky fish.

It’s truly a joy to cook something so tasty with so little effort, so the next time you’re wondering what’s for dinner, try this quick pot roast.

Here’s how to make soy-braised cod:

Slice 3 cloves of garlic, 1 jalapeno, ½ onionand one a few fine pieces of fresh ginger and add to a medium skillet. Top up with 1½ cups of water, ¼ cup soy sauce, 3 tbsp. mirine, 2 tbsp. gochugaru, 2 tbsp. brown sugarand a drizzle of sesame oil.

Simmer over medium heat until bubbly, this should take about 2 minutes. Add to a few fillets (about 1 lb) of skinless, boneless cod, or other white fish such as halibut, snapper or sole. Cook for 2-3 minutes, then flip the fillets and cook for another 2-3 minutes until cooked through. Serve over rice with a few spoonfuls of braising liquid. Garnish with a shower of chopped green onionssit down and enjoy the easiest dinner you’ve made in a while.