Easy Mackerel Simmer with Canned Mackerel and Spring Greens
Easy Mackerel Simmer with Canned Mackerel and Spring Greens
Enjoy Canned Mackerel Bones-and-All with Aromatic Spring Greens!
Fish stews are delicious, but sometimes they can be tricky to eat due to bones, especially when they include ingredients like radish greens or other vegetables. This recipe, however, uses canned mackerel, making it incredibly convenient as you can eat the fish flesh without worrying about bones! We’ll lay blanched and frozen spring greens at the bottom of the pot, add the canned mackerel, and simmer it until it’s tender and infused with a savory sauce. The aromatic greens and flaky mackerel, perfectly coated in the seasoning, create a dish that’s incredibly satisfying and perfect with rice. Enjoy this special mackerel stew that anyone can savor without the hassle of bones!
Main Ingredients- 1 handful of blanched spring greens (e.g., chives, wild garlic, thistle)
- 1 can (400g) canned mackerel
Cooking Instructions
Step 1
Arrange the frozen blanched spring greens at the bottom of the pot. Their natural aroma will add depth to the stew.
Step 2
In a bowl, combine all the ingredients for the seasoning paste: 2.5 Tbsp gochugaru, 1 Tbsp doenjang, 1 Tbsp minced garlic, 3 Tbsp guk-ganjang, 2 Tbsp cheongju, 1 Tbsp maesilcheong, and 1 Tbsp sesame oil. Mix well. The doenjang adds a savory and umami depth to the sauce.
Step 3
Drain the liquid from the canned mackerel. Carefully remove the mackerel chunks from the can and place them on top of the spring greens. Since it’s canned, the fish is boneless and easy to eat.
Step 4
Add the sliced onion and the white parts of the green onion (cut diagonally) over the mackerel. Pour in the 3 cups of kelp and anchovy broth. The broth helps the ingredients absorb the seasoning evenly and ensures a moist simmer.
Step 5
Bring the stew to a boil over high heat, then reduce the heat to medium-low. Simmer for about 15-20 minutes, or until the greens are tender and the sauce has thickened slightly. Once the flavors have melded, stir in the green parts of the green onion and the sliced Korean green chilies, and simmer for another minute to finish. The slight spiciness of the chilies cuts through any richness and adds a fresh aroma.
