Savory and Tender Mackerel and Radish Braise
Savory and Tender Mackerel and Radish Braise
A Delicious Side Dish: Braised Mackerel with Daikon Radish, Minimizing Fishiness
A delightful braised fish dish featuring mackerel, which has a relatively mild fishy odor, simmered with daikon radish. This recipe enhances the natural flavors and creates a comforting meal.
Main Ingredients- Daikon radish, a moderate amount (approx. 300g)
- 2 packs of cleaned mackerel (approx. 400g)
- 1/2 onion
Seasoning- 1 tsp Korean soup soy sauce
- 1 Tbsp soy sauce
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1 tsp ginger syrup
- 1/2 Tbsp plum syrup (Maesil syrup)
- 1 Tbsp cooking wine (or Cheongju)
- 1 tsp Korean soup soy sauce
- 1 Tbsp soy sauce
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1 tsp ginger syrup
- 1/2 Tbsp plum syrup (Maesil syrup)
- 1 Tbsp cooking wine (or Cheongju)
Cooking Instructions
Step 1
First, prepare the daikon radish. Peel the radish and cut it into thick half-moon shapes or bite-sized pieces, about 1 cm thick. Place the cut radish at the bottom of a pot, add a little water (about 50ml), cover with a lid, and simmer over medium-low heat for about 5 minutes until the radish is slightly tender. This step helps the radish absorb the seasoning better and makes it softer.
Step 2
Once the radish is tender-crisp, lightly rinse the cleaned mackerel under running water and pat dry. Cut the mackerel into bite-sized pieces (about 3-4 sections per piece) and arrange them neatly on top of the radish in the pot. Make sure to remove any remaining head parts or entrails from the mackerel.
Step 3
Now, let’s make the seasoning sauce. In a bowl, combine the Korean soup soy sauce, soy sauce, Gochugaru, minced garlic, ginger syrup, plum syrup, and cooking wine. Mix well until the sauce is evenly combined. Pour the prepared seasoning sauce evenly over the mackerel and radish. Cover the pot with a lid and bring to a simmer over medium heat. Wait until the sauce comes to a rolling boil.
Step 4
When the braising liquid starts to boil, add the thinly sliced or roughly chopped onion on top of the mackerel. The sweetness and aroma of the onion will add depth to the dish. Cover the pot again and reduce the heat to low, simmering for another 10 minutes. To ensure the flavors are well distributed, open the lid occasionally and spoon some of the braising liquid over the fish and radish.
Step 5
Finally, remove the lid and increase the heat to medium. Continue to simmer for another 2-3 minutes until the sauce has reduced to your desired consistency, spooning the sauce over the fish and radish as it cooks. Basting the fish and radish with the sauce as it thickens creates a beautiful glaze. Serve this delicious braised mackerel and radish hot with steamed rice!
