Savory Braised Mackerel with Radish & Potato
The Joy of Braised Mackerel with Radish and Potatoes
Should we add radish or potatoes to braised fish? Don’t argue! Add radish when it’s in season, or potatoes when they are abundant. But most importantly, remember that adding both together makes it even more delicious. Enjoy the delightful combination of tender radish and hearty potatoes with this flavorful mackerel stew.
Main Ingredients
- 1 fresh mackerel (or salted mackerel)
- 3cm thick piece of Korean radish (Daikon)
- 1 medium potato
- 1/4 onion
- 1 piece of dried kelp (5x5cm)
Seasoning Sauce
- 1 cup (200ml) water
- 1 Tbsp soy sauce for stir-frying
- 1 tsp soy sauce for soup
- 1.5 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp minced garlic
- 1 tsp ginger syrup (or a pinch of minced ginger)
- 1 Tbsp cooking wine (Mirin)
- A small amount of green onion (chopped)
- A pinch of black pepper
- A pinch of sesame seeds
- Sesame oil (optional)
- 1 cup (200ml) water
- 1 Tbsp soy sauce for stir-frying
- 1 tsp soy sauce for soup
- 1.5 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp minced garlic
- 1 tsp ginger syrup (or a pinch of minced ginger)
- 1 Tbsp cooking wine (Mirin)
- A small amount of green onion (chopped)
- A pinch of black pepper
- A pinch of sesame seeds
- Sesame oil (optional)
Cooking Instructions
Step 1
First, prepare the mackerel. If using fresh mackerel, remove the head, tail, and fins. Cut the fish into two pieces. To remove any fishiness, soak the pieces in rice water (water used to rinse rice) for about 10 minutes. (If using salted mackerel, simply rinse it under running water after thawing.)
Step 2
In an earthenware pot or a suitable stewing pot, arrange the sliced onion, radish, and diced potato at the bottom. Layering the vegetables first helps prevent the mackerel from sticking to the pot and allows their flavors to meld into the sauce, creating a richer taste.
Step 3
Place the piece of dried kelp on top of the vegetables. Pour in about two-thirds of the prepared seasoning sauce. Cover the pot with a lid and simmer over medium heat for about 15 minutes. This will allow the radish and potatoes to begin softening and absorb the flavors of the sauce.
Step 4
After 15 minutes, drain the mackerel from the rice water and arrange it attractively in the pot. Pour the remaining one-third of the seasoning sauce evenly over the mackerel. Add the chopped green onions generously. Cover again and continue to simmer over medium-low heat for another 10-15 minutes, or until the mackerel is fully cooked and the sauce has thickened slightly.
Step 5
Finally, freshly grind some black pepper to enhance the aroma. If desired, drizzle a little sesame oil for added gloss and nutty flavor. Sprinkle with sesame seeds to finish. Your delicious and visually appealing braised mackerel is now ready to be served with a bowl of hot rice!
