Savory Braised Mackerel with a Flavorful Broth
Savory Braised Mackerel with a Flavorful Broth
Control Mackerel’s Fishiness with Rice Water for a Deliciously Soupy Braised Fish Dish
Mackerel, a staple fish for many, can be enjoyed in various ways: grilled, braised, fried, and more. Today, we’re sharing a recipe for ‘Savory Braised Mackerel with a Flavorful Broth,’ using rice water to eliminate any fishy odors and enhance its deep, savory flavor. This affordable fish is perfect year-round for a satisfying and delicious meal. It’s a true rice-lover’s delight!
Main Ingredients- 1 portion of prepared mackerel
- 100g radish (about 1.5cm thick slices)
- 1/2 onion (thickly sliced)
- 1 stalk green onion (sliced diagonally)
- 2 Korean green chilies (sliced diagonally)
- 5 cups rice water (approx. 900ml)
Seasoning Sauce- 2 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp regular soy sauce (jin-ganjang)
- A pinch of ginger powder (or 1/2 tsp minced ginger)
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp plum extract
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp regular soy sauce (jin-ganjang)
- A pinch of ginger powder (or 1/2 tsp minced ginger)
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp plum extract
- 1 Tbsp sugar
Cooking Instructions
Step 1
The mackerel we’re using today is lightly salted, making it almost free of fishy odor and perfect for children. (Recommended by ‘Ttolbang Mom’ from Cheongjungwon)
Step 2
Slice the radish into thick pieces, about 1.5 to 2cm thick. This ensures they don’t break apart during cooking and maintain a pleasant texture.
Step 3
Slice the onion thickly, similar to the radish. The sweetness from the onion will add depth to the braising liquid.
Step 4
Slice the green onions and Korean green chilies diagonally. You can adjust the amount of green chilies based on your preference for spiciness.
Step 5
In a bowl, combine all the seasoning sauce ingredients: 2 Tbsp gochugaru, 1 Tbsp soup soy sauce, 1 Tbsp regular soy sauce, a pinch of ginger powder, 1 Tbsp minced garlic, 2 Tbsp cooking wine, 1 Tbsp plum extract, and 1 Tbsp sugar. Mix well to create the sauce. If you’re using fresh mackerel with no prior seasoning, consider adding an extra 2 Tbsp of regular soy sauce.
Step 6
Lay the sliced radish at the bottom of your braising pot. Since radish takes time to cook, par-boiling it beforehand ensures it cooks at the same rate as the mackerel. Pour in 5 cups (approx. 900ml) of rice water. Rice water is excellent for neutralizing fishy smells and, combined with the radish’s natural sweetness, creates a harmonious umami flavor. If your radish isn’t very sweet, adding an extra tablespoon of sugar to the water will help sweeten it.
Step 7
The radish is ready when it becomes slightly translucent (about 10 minutes of simmering). Now, place the prepared mackerel pieces in the pot and spoon about 2/3 of the prepared seasoning sauce over them. Reserve the remaining sauce for later.
Step 8
Arrange the sliced onions on top of the mackerel, then pour the remaining seasoning sauce over everything. Turn the heat to high and bring to a boil, uncovered, for about 10 minutes. Boiling uncovered helps to dissipate any fishy odors.
Step 9
Once the sauce has coated the ingredients and the liquid has reduced slightly, lower the heat to low, cover the pot, and let it simmer gently for about 15 minutes. This slow cooking process allows the flavors to meld and penetrate the radish and mackerel deeply.
Step 10
I accidentally forgot to add the Korean green chilies and added them at the end, but it’s best to add them with the other vegetables from the start. And there you have it – delicious braised mackerel with a flavorful broth! My family loves to mix rice with this delicious broth, making it a favorite dish.
Step 11
Behold, the rice-stealing braised mackerel is ready! The tender mackerel is delicious, but the radish soaked in the savory sauce is a true delicacy. It’s so sweet and tasty, many might even prefer the radish over the fish!
Step 12
One bite brings a wave of sweetness followed by the pleasant heat from the chili powder – a perfect harmony. If you’ve lost your appetite, this dish will bring it right back, and you’ll find yourself eating two bowls of rice! The crisp texture of the radish with the savory sauce is simply exquisite.
Step 13
The mackerel is incredibly fresh, with absolutely no fishy taste. The tender fish flesh has absorbed the spicy, savory sauce, creating a rich and satisfying flavor. Using plum extract instead of sugar for sweetness results in a cleaner, more refreshing taste.
Step 14
Placing a piece of well-seasoned mackerel and a slice of sweet radish onto a warm bowl of rice is pure bliss. It feels like a feast fit for royalty! Serving this at dinner will bring joy to the whole family. All the day’s fatigue seems to melt away with this comforting dish of mackerel and radish. Food truly has this power.
Step 15
No matter how tough, sad, or painful life gets, eating a favorite or craved food can instantly lift your spirits and bring back a smile. A mother’s food, made with love and care, is more than just a meal; it’s a source of energy and vitality, infused with her spirit.
Step 16
This freshly braised mackerel, served with hot rice, is so satisfying that you won’t need any other side dishes. The fish, the radish infused with sauce, and the delicious broth are all exceptional. My husband likes to pair it with a drink, seeing every meal as an opportunity for a snack. This braised mackerel, made with fresh ingredients and radish, offers great taste and value!
