Hello! The dish I'm presenting today is none other than *'Rice Thief Part 2' Braised Flatfish* 🐟✨

Thanks to my "fisherman" at home, I rescued these flatfish fillets from a freezer that was packed to the brim!

It has more meat than braised cutlassfish, and because it's light and flavorful without any fishy smell, the whole family can truly enjoy it.

Think it looks difficult? NO! It's as easy and simple as boiling ramen.

I've packed it full of great tips for a versatile sauce that can be **100% adapted to any fish, such as rockfish, Spanish mackerel, or cutlassfish**, so don't miss the end of the video and be sure to give it a try! 😋

📌 [Timeline]

00:00 Highlights & Operation Freezer Defense with the Fisherman Husband

00:45 Preparing Ingredients (First tip for braising radish deliciously!)

01:30 Revealing the secret ingredient for deep flavor (Second tip)

02:15 The foolproof, invincible braising sauce ratio

03:10 Simmering & Delicious Braised Flounder Complete! 📖 [Ingredients]

Main Ingredients: 2 pieces of halibut fillet (can be substituted with other fish), Radish (sliced ​​into pieces less than 1cm)

Vegetable Ingredients: 1 onion, 1 green onion, 2-3 Cheongyang chili peppers, a little ginger (about the size of a finger joint)

🥣 [Invincible Braising Sauce Recipe]

2 tablespoons minced garlic (plenty!)

2 tablespoons red chili powder

5 tablespoons regular soy sauce

1 tablespoon Korean soy sauce (soup soy sauce)

1 tablespoon fish sauce

1 tablespoon tuna extract

2 tablespoons allulose (or oligosaccharide/corn syrup)

2 tablespoons soju

0.5 tablespoon black pepper (★Essential!)

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