Flavored with aromatics and cooked with vegetables, this fish side dish comes with a broth that is satisfying and hearty. You can scoop the flesh from the fish with a spoon—it will come away from the bones easily. In Korea, this kind of dish is known as a “rice thief” ( bapdoduk)—it goes so well with rice that it makes the rice disappear as though it were stolen. So named because it resembles a long belt, beltfish is also known as hairtail. It is popular in Korea but less well known here. Fresh mackerel is a good substitute that’s widely available.

Serves 4

INGREDIENTS

• 8 to 10 garlic cloves, minced
• 1 teaspoon minced peeled ginger
• ¼ cup soy sauce
• 1 tablespoon Korean hot pepper flakes (gochu-garu)
• 1 teaspoon sugar
• 1 (1-pound) fresh beltfish (galchi) or mackerel, or 1 pound frozen beltfish, thawed in the refrigerator
• 8 ounces Korean radish (mu) or daikon, peeled and sliced into ¼-inch-thick disks
• 1 medium onion, sliced
• 1½ cups water
• 1 scallion, thinly sliced on the diagonal
• 1 green Korean chili pepper (cheong-gochu), stemmed and thinly sliced on the diagonal
• 1 red Korean chili pepper (hong-gochu), stemmed and thinly sliced on the diagonal

INSTRUCTIONS

1. Combine the garlic, ginger, soy sauce, hot pepper flakes, and sugar in a small bowl.
2. If using whole fresh fish, remove the head and guts and snip off the fins, or ask your fishmonger to do this. Cut the fish into 3-inch pieces (frozen fish will have already been cut). Rinse the fish under cold running water and pat dry.
3. Arrange the radish disks in the bottom of a large heavy skillet. Arrange the onion slices over the radish. Place the fish pieces on top and spoon the seasoning mixture over the fish. Add the water, cover, and cook over medium heat for 25 minutes.
4. Uncover the pan and turn the heat up to high. Scatter the scallion and chili peppers over and around the fish. Cook, uncovered to allow some of the broth to evaporate, for 7 to 10 minutes. Occasionally spoon some of the broth over the top of the fish to season it evenly.
5. Remove from the heat and serve.