Savory Braised Mackerel with Radish: A Perfect Rice Companion
Savory Braised Mackerel with Radish: A Perfect Rice Companion
How to Make Delicious Braised Mackerel with Radish, a Dish That Calls for Rice!
This braised mackerel with radish is a must-have dish when the radishes become sweet and delicious. Served over rice, the sweet, tender radish and savory, rich mackerel are so good, you’ll finish a whole bowl in no time! It’s a heartwarming and satisfying meal perfect for any season.
Main Ingredients for Braised Mackerel- 3/4 cup rice water (water used to rinse rice)
- 150g radish, cut into 2cm thick pieces
- 1 sheet dried kelp (kombu)
- 1/2 stalk green onion, cut diagonally
- A splash of vinegar (for removing fishiness)
- 400g mackerel, cleaned and portioned
Sauce Ingredients- 3 Tbsp soy sauce
- 0.5 Tbsp soybean paste (doenjang)
- 1 Tbsp sugar
- 1 tsp mirin (rice wine for cooking)
- 1 Tbsp minced garlic
- 1/5 tsp minced ginger
- 1.5 Tbsp red pepper flakes (gochugaru)
- 3 Tbsp soy sauce
- 0.5 Tbsp soybean paste (doenjang)
- 1 Tbsp sugar
- 1 tsp mirin (rice wine for cooking)
- 1 Tbsp minced garlic
- 1/5 tsp minced ginger
- 1.5 Tbsp red pepper flakes (gochugaru)
Cooking Instructions
Step 1
The first step to a delicious braised mackerel with radish is preparing the fish. To remove any fishy odor, soak the mackerel in rice water or cold water for about 10 minutes to drain its blood. Use a small brush to thoroughly clean out the internal organs and dark membrane from the cavity. Trim off the fins and tail, then rinse the mackerel clean. Place the cleaned mackerel in a bowl and add a splash of vinegar; let it sit for about 5 minutes. This helps eliminate any remaining fishy smell. For an extra flavor boost, you can add a little minced garlic and ginger at this stage.
Step 2
Now, let’s prepare the flavor-packed sauce. If you have time, letting the sauce rest in the refrigerator for a day will allow the flavors to meld beautifully, resulting in an even more delicious dish. Start by measuring out 1.5 tablespoons of red pepper flakes (gochugaru). This sauce is so good, it’s guaranteed to make you want extra rice!
Step 3
Once the red pepper flakes are ready, add 3 tablespoons of soy sauce and mix them together. Combining the red pepper flakes and soy sauce first helps to prevent lumps and ensures a smoother sauce consistency. Now, we’ll add the remaining sauce ingredients in order.
Step 4
Add 0.5 tablespoon of soybean paste (doenjang), 1 tablespoon of sugar, and 1 teaspoon of mirin. Finally, stir in 1/5 teaspoon of minced ginger for a fresh aroma and 1 tablespoon of minced garlic for a rich flavor. Whisk all the ingredients together thoroughly to create the sauce. Letting it mature will enhance its depth of flavor.
Step 5
Let’s get the vegetables ready! Slice the radish into approximately 2cm thick pieces, either in half-moon shapes or bite-sized pieces. Since the radish will be placed at the bottom of the pot, it’s best not to slice it too thinly. Cut the green onion diagonally into large pieces; this will add a wonderful aroma towards the end of cooking.
Step 6
Prepare a deep pot or a wok. Arrange the sliced radish evenly at the bottom of the pot, ensuring there are no large gaps. This layering helps the radish absorb the sauce fully, becoming tender and flavorful. Place a sheet of dried kelp (kombu) on top of the radish. This will make the broth even more refreshing and deeply flavored.
Step 7
Pour 3/4 cup of rice water over the radish. Using rice water not only helps prevent the broth from becoming cloudy but also adds a subtle sweetness and tenderness. Cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer until the radish turns translucent and can be easily pierced with a chopstick. It’s important to cook the radish until it’s tender but still retains a slight bite.
Step 8
Once the radish is sufficiently cooked, arrange the prepared mackerel pieces on top of the radish. Add the diagonally sliced green onions. Finally, spoon the prepared sauce evenly over the mackerel and radish. It’s recommended to add about half of the sauce initially and adjust the amount as it cooks and you taste it.
Step 9
When adding the sauce, start with about half of it and let it simmer. Baste the mackerel and radish with the simmering liquid. Taste and adjust the seasoning as needed. If you prefer less saltiness, you can reduce the amount of soy sauce or adjust the overall quantity of the sauce. This method ensures the fishiness of the mackerel is eliminated, while the radish and fish absorb the rich, deep flavors of the sauce.
Step 10
Remove the lid and continue to simmer over medium-low heat until the sauce has reduced and thickened slightly. Ladle the sauce from the pot over the mackerel and radish repeatedly to create a beautiful sheen. This basting process allows the flavors to penetrate deeply into the ingredients and gives the dish an appealing gloss. Ensure everything is cooked thoroughly so the mackerel becomes tender and the radish is well-infused with flavor.
Step 11
Once all the ingredients are cooked through and the sauce has thickened to your liking, your delicious ‘Braised Mackerel with Radish’ is ready! It’s not overly sweet, but boasts a deep, savory umami flavor that will awaken your appetite. Served with hot steamed rice, it makes for an absolutely wonderful meal. Enjoy this delightful homemade dish made with seasonal radish and mackerel!
