Spicy Braised Mackerel Pike Recipe
Spicy Braised Mackerel Pike Recipe
The Easiest Way to Make Flavorful Braised Mackerel Pike
Take a mackerel pike from your freezer and make this delicious, spicy braised dish! Seasonal mackerel pike has less of a fishy smell than mackerel and a wonderfully delicate flavor, making it a favorite for many. While it’s great grilled, I personally prefer it braised this way – it’s just so comforting! The tender fish is lovely, but honestly, the soft, flavorful radish and potatoes that soak up all that savory sauce are pure bliss. I often add extra vegetables because I love them so much, sometimes I think it should be called radish braise rather than fish braise! 😉
Main Ingredients- 1 frozen mackerel pike (cleaned)
- 300g Korean radish (about 1/4 of a medium radish)
- 400ml water
- 2-3 pieces dried kelp or shiitake mushrooms (for broth)
- 1 onion
- 1 green onion
- 2 Korean green chilies (adjust to your spice preference)
Spicy & Sweet Braising Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 5.5 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- A pinch of Ginger powder (or 1/2 tsp minced fresh ginger)
- 1 Tbsp Sugar
- 1 Tbsp Corn syrup (for shine and sweetness)
- 2 Tbsp Mirin (rice wine)
- A pinch of Black pepper
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 5.5 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- A pinch of Ginger powder (or 1/2 tsp minced fresh ginger)
- 1 Tbsp Sugar
- 1 Tbsp Corn syrup (for shine and sweetness)
- 2 Tbsp Mirin (rice wine)
- A pinch of Black pepper
Cooking Instructions
Step 1
First, prepare one frozen mackerel pike. If it’s already cleaned, you won’t need to do much. The best way to thaw frozen fish is to transfer it to the refrigerator the day before and let it thaw naturally. If you’re short on time, you can place the fish in a plastic bag and submerge it in cool water for a quick thaw.
Step 2
Once thawed, lightly rinse the mackerel pike under running water to remove any ice crystals and pat it dry. Then, cut it into manageable pieces, about in half. Be careful not to cut it too small, as it might break apart during cooking.
Step 3
The braising sauce is key to the flavor of this dish, so making it ahead of time can enhance its depth. In a mixing bowl, combine 1 Tbsp gochujang, 1/2 Tbsp doenjang, 2 Tbsp gochugaru, 5.5 Tbsp soy sauce, 1 Tbsp minced garlic, a pinch of ginger powder, 1 Tbsp sugar, 1 Tbsp corn syrup, 2 Tbsp mirin, and a pinch of black pepper. Stir everything together until well combined. Adding a little ginger is highly effective in removing any fishy odor, so don’t skip it!
Step 4
Taste the sauce and adjust the seasoning if needed. You can add a bit more soy sauce or sugar to suit your personal preference. Getting the balance right is important.
Step 5
Besides the delicious fish, the well-cooked radish is a highlight of this dish! Its sweetness and tender texture are wonderful served over rice – it’s a comforting combination. Prepare about 300g of Korean radish (roughly 1/4 of a medium radish), 1 onion, 2 Korean green chilies, and 1 green onion, all cut into substantial pieces. Feel free to adjust the amount of vegetables based on your liking.
Step 6
Slice the radish into large, half-moon shapes, about 1 cm thick. Since it will be placed at the bottom of the pot to cook thoroughly, avoid cutting it too thick to speed up the cooking process and ensure tenderness.
Step 7
Cut the green onion and Korean green chilies diagonally into large pieces. This helps maintain their shape and adds visual appeal when added towards the end of cooking.
Step 8
When making radish and fish braise, it’s best to use a wide-bottomed pot. This ensures the radish cooks evenly and prevents the fish from sticking. I’m using a large casserole pot. Start by arranging the sliced radish evenly on the bottom of the pot. This layer will help protect the fish from burning and allow it to cook gently.
Step 9
Add 2-3 pieces of dried kelp or shiitake mushrooms on top of the radish. These will act as a natural broth base, adding a deep umami flavor to the braise. While anchovy broth or rice water can also be used, dried kelp is a simple way to enhance the taste.
Step 10
Now, pour 400ml of water into the pot. This amount is sufficient to allow the sauce to simmer and meld with the ingredients as it reduces.
Step 11
Cover the pot and bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let it simmer for about 10-15 minutes, or until the radish is mostly tender. You can check by piercing the radish with a chopstick.
Step 12
Once the radish is tender, carefully add the prepared mackerel pike pieces to the pot. Handle the fish gently to prevent it from breaking apart.
Step 13
Spoon about two-thirds of the prepared braising sauce evenly over the fish. Gently use the back of a spoon to swirl the sauce into the water at the bottom of the pot. This helps distribute the flavor as it simmers. Initially, cook with the lid off over medium heat to allow the sauce to coat the ingredients. Once the fish and radish begin to cook, cover the pot and reduce the heat to medium-low to let it simmer gently.
Step 14
Midway through cooking, lift the lid slightly and add the sliced onion on top of the fish. Pour the remaining sauce over everything. Keep the heat on medium-low to prevent the bottom from scorching, and allow the flavors to meld deeply.
Step 15
When the sauce has reduced by about half and the ingredients have a glossy sheen, add half of the prepared green onion and Korean green chilies. Adding vegetables partway through cooking helps retain some of their texture.
Step 16
Mix the remaining braising sauce with a tablespoon or two of the cooking liquid from the pot, then pour it back in. This step ensures the sauce doesn’t stick to the bottom and evenly coats the ingredients.
Step 17
In the final stage, increase the heat to medium-high to reduce the sauce until it thickens and becomes richer. This concentrates the flavors for a truly delicious finish.
Step 18
Reduce the sauce until it’s slightly thickened but still has a little liquid remaining. This amount is perfect for spooning over rice.
Step 19
Garnish with the remaining green onion and Korean green chilies for a beautiful presentation. Your flavorful and spicy braised mackerel pike is now ready to be enjoyed with a bowl of hot rice!
