Masterfully Braised Mackerel in Soy Sauce (Samchi Gan-jang Jorim) with Chef Cheon Sang-hyun’s All-Purpose Braising Sauce
Masterfully Braised Mackerel in Soy Sauce (Samchi Gan-jang Jorim) with Chef Cheon Sang-hyun’s All-Purpose Braising Sauce
How to Make Delicious Braised Mackerel in Soy Sauce Using Chef Cheon Sang-hyun’s All-Purpose Fish Braising Sauce Recipe from Alto-ran: A Perfect Autumn Seasonal Dish
Elevate your home cooking with this exquisite, restaurant-quality Mackerel Braised in Soy Sauce, reminiscent of Japanese cuisine. We’re using Chef Cheon Sang-hyun’s ingenious all-purpose fish braising sauce recipe, featured on Alto-ran, to create a tender, flavorful dish free from any fishy odor. The combination of seasonal autumn mackerel and the deeply savory braising sauce is incredibly addictive and perfect with rice. Get ready to impress yourself and your family with this irresistible mackerel recipe!
Main Ingredients- Mackerel Fillets 680g (thawed)
- Radish 250g (sliced into 1.5cm thick rounds)
- Green Onion 25g (cut into large pieces)
- Shredded Green Onion 1/2 stalk (for garnish)
- Cheongyang Peppers 3 pcs (sliced diagonally)
- Dried Shiitake Mushrooms 3 pcs (soaked and sliced)
- Carrot 1/2 medium (sliced into 1.5cm thick rounds)
- Kelp (Dashima) 20g
- Whole Garlic Cloves 50g
- Ginger 2 slices (thinly sliced)
All-Purpose Braising Sauce- Water 400ml
- Soy Sauce 100ml
- Mirin (Rice Wine) 100ml
- Sake or Soju 100ml
- Sugar 100g
- Water 400ml
- Soy Sauce 100ml
- Mirin (Rice Wine) 100ml
- Sake or Soju 100ml
- Sugar 100g
Cooking Instructions
Step 1
Gently thaw the frozen mackerel fillets at room temperature. Do not rinse the fish; instead, pat dry any excess moisture with paper towels or a fish towel to minimize any fishy smell.
Step 2
To further reduce any potential fishy odor, carefully remove the skin from the mackerel fillets. The flesh is delicate, so use a sharp knife to make small incisions along the skin and gently peel it away without damaging the fish.
Step 3
After removing the skin, lightly rinse the mackerel fillets under cold water. Then, thoroughly pat them dry again with paper towels or a fish towel. Ensuring the fish is completely dry will help the braising liquid penetrate better.
Step 4
In a wide pot or pan, combine the water, soy sauce, mirin, sake (or soju), and sugar for the braising liquid. Stir well with a spatula until the sugar is completely dissolved.
Step 5
Add the thinly sliced ginger and the piece of kelp to the braising liquid base to infuse it with aromatic flavors.
Step 6
Arrange the sliced radish and carrots in the pot. Bring the braising liquid to a boil, allowing the flavors to meld before adding the fish.
Step 7
Once the braising liquid is at a rolling boil, remove and discard the kelp. Overcooking kelp can impart a bitter taste. The pot is now ready for the mackerel.
Step 8
Carefully place the prepared mackerel fillets into the simmering braising liquid. Depending on the size of the fish, cover the pot and simmer over medium heat for approximately 20 minutes. Gently flip the fish halfway through to ensure even cooking without breaking it.
Step 9
During the simmering process, skim off any foam or scum that rises to the surface using a spoon. Removing this will result in a cleaner, more refined flavor for your braising liquid.
Step 10
When the mackerel is almost cooked through, add the large pieces of green onion, whole garlic cloves, soaked and sliced dried shiitake mushrooms, and diagonally sliced Cheongyang peppers. Continue to simmer for another 10 minutes, allowing the vegetables to impart their delicious flavors into the fish.
Step 11
Continue to simmer until the braising liquid reaches your desired consistency. You can check for doneness by inserting a skewer or toothpick into the radish and carrot; they should be tender and easily pierced. Finally, garnish with the shredded green onion and turn off the heat. Your delicious Mackerel Braised in Soy Sauce is ready to be enjoyed with a side of warm rice!
