Flavorful Boneless Mackerel Simmered in Savory Sauce
Flavorful Boneless Mackerel Simmered in Savory Sauce
The Ultimate Boneless Mackerel Stew Recipe: No Fishy Smell!
Mackerel stew served with fresh lettuce wraps is a summer delight and a true rice thief! Imagine a spoonful of perfectly steamed rice topped with tender flakes of mackerel, infused with a rich, savory sauce, all wrapped in a fragrant lettuce leaf. It’s a staple in our household, especially during summer, partly thanks to our abundant garden lettuce. Alongside other summer favorites like stir-fried pork and ssamjang, this mackerel stew wrap is a recurring hit on our dinner table. The freshness of the mackerel combined with the well-balanced sauce makes it incredibly appetizing, even on days when you don’t have much of an appetite. Give it a try – it’s a recipe you’ll want to make again and again!
Main Ingredients- 1 Boneless Mackerel Fillet (cut in half)
- 1/2 Onion (thickly sliced)
- 1 Green Onion (white part diagonally sliced, green part diagonally sliced)
Cooking Instructions
Step 1
Begin by lining the bottom of your stew pot with the thickly sliced half onion. This not only prevents the mackerel from sticking but also adds a subtle sweetness to the stew. Next, add the diagonally sliced white parts of the green onion.
Step 2
Prepare the boneless mackerel fillet by cutting it in half. Arrange the mackerel pieces in the pot without overlapping. If using mackerel with bones, make sure to remove them thoroughly before proceeding.
Step 3
Now, let’s make the flavorful sauce. In a separate bowl, combine 2 Tbsp soy sauce, 1 Tbsp gochujang, 1/2 Tbsp doenjang, 2 Tbsp gochugaru, 2 Tbsp cheongju, 1 Tbsp minced garlic, 1 Tbsp sesame oil, 1 Tbsp plum extract, 1 Tbsp oligodang, 1/2 tsp black pepper, and 2 cups of water. Stir well until the sauce is evenly mixed. Pour this prepared sauce evenly over the mackerel and vegetables in the pot.
Step 4
Place the pot over high heat and bring it to a boil. Cover the pot with a lid and let it boil vigorously over high heat. This initial high heat helps to quickly infuse the flavors and effectively eliminate any fishy odors.
Step 5
Once the stew reaches a rolling boil, reduce the heat to medium-low. Allow it to simmer and reduce, being careful not to let the sauce burn. Simmering gently over medium-low heat is crucial for allowing the flavors to meld and the mackerel to absorb the sauce. Basting the mackerel with the simmering sauce periodically will keep it moist and flavorful.
Step 6
Continue to simmer until the mackerel is well-infused with the sauce and the liquid has reduced to your desired consistency, creating a rich, savory stew. This slow simmering process ensures a deeply flavorful dish perfect for serving with rice.
Step 7
Finally, add the diagonally sliced green parts of the green onion and the 2 sliced Cheongyang peppers for a touch of freshness and a hint of spice. The Cheongyang peppers will add a pleasant kick, cutting through any richness and enhancing the overall aroma. Cover the pot and let it simmer for another minute or two before serving this delicious mackerel stew.
