Leather carp is a freshwater fish. Radish is put at the bottom of the pot, topped with leather carp, onions, green onion, red chili paste, and the sauce. Next, a small amount of water is added and braised on low heat. Sometimes, potatoes and dried radish leaves are also added, while julienned ginger and perilla leaves are used as a garnish. Leather carp is most often made into a spicy fish stew or served sliced raw, but its firm flesh makes it ideal for braising as well. Its subtle flavor goes well with the bolder flavors of the red chili paste. This dish is traditionally served to valued guests and goes excellently with alcoholic beverages as well.
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