Mackerel and Radish Braise: A Savory Autumn Delicacy
Mackerel and Radish Braise: A Savory Autumn Delicacy
Seasonal Autumn Special: The Perfect Harmony of Crispy Radish and Tender Mackerel!
Radish, a star ingredient of October, is packed with Vitamin C, making it incredibly beneficial for boosting immunity during the changing seasons. This recipe brings together the freshness of this seasonal radish with succulent mackerel, creating a deeply flavorful and satisfying dish that’s perfect for any meal. The balance of spicy and sweet flavors in the braising sauce, infused into both the radish and mackerel, is a delightful experience for all ages.
Main Ingredients- 1 whole fresh mackerel, cut into 3-4 portions
- 200g Korean radish (daikon), cut into thick pieces
- 1 red chili pepper, diagonally sliced
- 1/3 stalk of green onion, diagonally sliced
- 2 cups rice water (for soaking fish)
- 2 cups kelp stock
Braising Sauce- 3 Tbsp soy sauce
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp cheongju (rice wine) or mirin
- 1 Tbsp oligodang (corn syrup) or honey
- 2 Tbsp minced garlic
- 1/2 Tbsp sugar
- 1/2 Tbsp sesame oil
- 1 tsp grated ginger
- A pinch of black pepper
- 3 Tbsp soy sauce
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp cheongju (rice wine) or mirin
- 1 Tbsp oligodang (corn syrup) or honey
- 2 Tbsp minced garlic
- 1/2 Tbsp sugar
- 1/2 Tbsp sesame oil
- 1 tsp grated ginger
- A pinch of black pepper
Cooking Instructions
Step 1
Prepare the mackerel by cutting it into 3-4 equal pieces suitable for serving. Trim off any sharp fins with scissors for a cleaner presentation. Soak the cut mackerel in rice water for about 10 minutes; this crucial step helps to remove any residual fishy odor and blood, ensuring a cleaner taste. After soaking, gently pat the mackerel pieces dry with paper towels.
Step 2
Slice the radish into thick, substantial pieces, about 1.5-2cm thick. This thickness ensures the radish remains tender yet holds its shape during braising. Diagonally slice the green onion and red chili pepper. The green onion adds a lovely aroma, while the red chili pepper contributes a pleasant touch of heat and color.
Step 3
To make a flavorful kelp stock, rinse a piece of dried kelp under cold water to remove any dust. Make about 3 cuts along the kelp with scissors; this helps to release more of its umami flavor. Soak the prepared kelp in 2 cups of cold water for 30 minutes. Then, gently heat the water and bring it to a simmer. Remove the kelp as soon as it starts to simmer to prevent it from becoming tough, ensuring a clear and delicious stock. (Alternatively, you can use store-bought kelp stock).
Step 4
Let’s prepare the braising sauce, the heart of this dish! In a bowl, combine the soy sauce, gochugaru, gochujang, cheongju, oligodang, minced garlic, sugar, sesame oil, grated ginger, and a pinch of black pepper. Stir everything together until well combined to create a rich and flavorful sauce.
Step 5
Now, let’s begin braising. Arrange the thickly sliced radish at the bottom of your pot or deep pan. This allows the radish to absorb the flavors thoroughly. Spoon about 2 tablespoons of the prepared braising sauce over the radish. Pour in the kelp stock. Cover the pot and bring it to a simmer over medium heat. Let it braise for about 15 minutes, or until the radish becomes translucent and tender. This initial braising allows the radish to soak up the delicious sauce.
Step 6
Once the radish is nearly tender and looks translucent, carefully place the prepared mackerel pieces on top of the radish. Add the diagonally sliced green onion and red chili pepper. Spoon the remaining braising sauce over the fish and vegetables. Cover the pot again and reduce the heat to medium-low. Continue to braise for another 10-15 minutes, or until the mackerel is cooked through and flaky. The vegetables will also soften and release their flavors into the sauce.
Step 7
Finally, continue to simmer gently until the sauce has reduced to a rich, glaze-like consistency. You want enough sauce to moisten the rice without being too watery or too thick. Simmering it down further concentrates the flavors beautifully. As it simmers, the fishy aroma will dissipate, leaving behind a wonderfully savory and slightly sweet-spicy dish that pairs perfectly with rice. Enjoy your delicious homemade Mackerel and Radish Braise!
