Boneless Mackerel Braised with Potatoes
Boneless Mackerel Braised with Potatoes
Hearty Braised Mackerel with Fresh Potatoes! Enjoy the deliciousness without bones.
My acquaintance kindly shared some boneless mackerel, pre-portioned and ready to cook. I decided to make a hearty braised dish with it, layering fresh potatoes and radish at the bottom of the pot. Because it was boneless mackerel, there was no fishy smell, and the bones were already separated, making it incredibly easy to eat. This dish is a perfect side for rice, offering a delightful combination of tender fish and soft potatoes coated in a savory and slightly sweet sauce.
Main Ingredients- Boneless mackerel (salted) 1 whole fish
- Fresh potatoes 2-3 medium
- Radish 1/3 medium
- Scallion 1 stalk
- Onion 1/2 medium
- Korean green chili peppers 2-3
Braising Sauce- All-purpose soy sauce 3 Tbsp
- Korean soup soy sauce 1.5 Tbsp
- Minced garlic 1.5 Tbsp
- Gochugaru (Korean chili flakes) 2-3 Tbsp (adjust to taste)
- Sake or Mirin 2 Tbsp
- Oligodang (corn syrup) 3 Tbsp
- Sugar 2 Tbsp
- Black pepper, a pinch
- All-purpose soy sauce 3 Tbsp
- Korean soup soy sauce 1.5 Tbsp
- Minced garlic 1.5 Tbsp
- Gochugaru (Korean chili flakes) 2-3 Tbsp (adjust to taste)
- Sake or Mirin 2 Tbsp
- Oligodang (corn syrup) 3 Tbsp
- Sugar 2 Tbsp
- Black pepper, a pinch
Cooking Instructions
Step 1
Begin by preparing the radish and fresh potatoes, which form the base of this braised dish. Slice the radish into 1cm thick pieces (nabak-style). Wash the potatoes thoroughly and cut them into large chunks. In a pot with a good non-stick coating, place the sliced radish at the bottom, followed by the prepared potato chunks. This layering prevents the bottom ingredients from burning and ensures even flavor distribution.
Step 2
Next, prepare the aromatic vegetables. Slice the scallion diagonally to add a fresh aroma. Cut the onion into thick slices to provide natural sweetness. If you enjoy a bit of heat, finely chop the Korean green chili peppers. Cutting these ingredients in larger pieces will help them maintain their texture during cooking.
Step 3
Now, let’s make the flavorful braising sauce. In a bowl, combine 3 Tbsp of all-purpose soy sauce, 1.5 Tbsp of Korean soup soy sauce, 1.5 Tbsp of minced garlic, 2-3 Tbsp of gochugaru, 2 Tbsp of sake (or mirin), 3 Tbsp of oligodang, 2 Tbsp of sugar, and a pinch of black pepper. Mix everything well until you have a smooth, homogenous sauce. Feel free to adjust the sweetness by modifying the amounts of oligodang and sugar according to your preference. Your delicious sauce is ready to bring out the best in the ingredients!
Step 4
Prepare the star of the dish: the boneless mackerel. If your mackerel is frozen, make sure to thaw it completely beforehand. If it’s still quite firm, you can often skip the thawing and cut it in half directly. Arrange the mackerel pieces on top of the radish and potatoes in the pot. Since this is boneless mackerel, it’s incredibly easy to eat, making it a favorite for both children and adults.
Step 5
Pour about two-thirds of the prepared braising sauce evenly over the mackerel. Add 2 cups of water around the edges of the pot. Bring the mixture to a boil over high heat to kickstart the braising process. Cooking at high heat initially helps the ingredients cook quickly and absorb the flavors.
Step 6
Once the stew begins to boil, use a ladle to scoop up the flavorful broth from the bottom of the pot and continuously spoon it over the mackerel and vegetables. Repeating this basting process allows the flavors to penetrate deeply into every piece of fish and vegetable, resulting in a richer taste.
Step 7
Check if the potatoes at the bottom are nearly tender. Once they are, reduce the heat to medium-low. Now, arrange the sliced onion, scallion, and chili peppers on top of the mackerel. Pour the remaining sauce over these vegetables. To make sure no flavor is wasted, add about half a cup of water to the bowl used for mixing the sauce, swirl it around to rinse out any residue, and pour this into the pot. Taste the broth and adjust the seasoning if needed by adding a bit more soy sauce or salt.
Step 8
Finally, continue to simmer over medium-low heat for about 5 more minutes, occasionally ladling the broth over the top. This gentle simmering allows the flavors to meld beautifully, creating a deeply satisfying and aromatic braised mackerel dish. Enjoy this glossy, delicious meal!
