Savory Mackerel and Cutlassfish Stew with Radish
Savory Mackerel and Cutlassfish Stew with Radish
Beat the Summer Slump! A Delicious Mackerel and Cutlassfish Stew with Radish to Finish Your Meal in a Flash!
You can also make this delicious stew with just mackerel or just cutlassfish! Other fish like Imelyong can also be used with the same seasoning sauce!
Savory Mackerel and Cutlassfish Stew with Radish- 1/2 hand of Mackerel (prepared)
- 4 pieces of Cutlassfish
- 1 piece of Daikon Radish (about 2cm thick)
- 3 stalks of Green Onion
- 1/2 Onion
- 400ml Rice Water (water from rinsing rice)
Spicy and Sweet Seasoning Sauce- 5 Tbsp Soy Sauce
- 1 Tbsp Anchovy Sauce
- 0.3 Tbsp Doenjang (about 1/3 Tbsp)
- 0.3 Tbsp Gochujang (about 1/3 Tbsp)
- 1 Tbsp Oligodang (corn syrup)
- 0.3 Tbsp Sugar (about 1/3 Tbsp)
- 3 Tbsp Mirin (rice wine)
- 1 Tbsp Minced Garlic
- 1 tsp Ginger Powder
- A pinch of Black Pepper Powder
- 3 Tbsp Gochugaru (red pepper flakes)
- 5 Tbsp Soy Sauce
- 1 Tbsp Anchovy Sauce
- 0.3 Tbsp Doenjang (about 1/3 Tbsp)
- 0.3 Tbsp Gochujang (about 1/3 Tbsp)
- 1 Tbsp Oligodang (corn syrup)
- 0.3 Tbsp Sugar (about 1/3 Tbsp)
- 3 Tbsp Mirin (rice wine)
- 1 Tbsp Minced Garlic
- 1 tsp Ginger Powder
- A pinch of Black Pepper Powder
- 3 Tbsp Gochugaru (red pepper flakes)
Cooking Instructions
Step 1
First, if the mackerel and cutlassfish are frozen, prepare them directly without thawing. If you are using fresh fish, you can proceed as is.
Step 2
Here’s a tip to effectively remove any fishy odor and firm up the fish flesh! Add one or two drops of vinegar to the rice water, then soak the fish for about 30 minutes. Just before cooking, rinse them lightly under running water and pat dry.
Step 3
Make sure to prepare plenty of rice water, which is the foundation for a delicious stew! It’s convenient to save the water from rinsing rice when cooking.
Step 4
Now, let’s make the seasoning sauce that will determine the stew’s flavor! In a bowl, combine the soy sauce, anchovy sauce, doenjang, gochujang, oligodang, sugar, mirin, minced garlic, ginger powder, black pepper, and gochugaru. Mix well to create a delicious seasoning sauce.
Step 5
Cut the daikon radish, which adds depth of flavor to the stew, into thick pieces about 1cm thick. You can cut them into half-moon or fan shapes – any shape works!
Step 6
Arrange the prepared radish slices evenly on the bottom of the pot. If you have any leftover radish pieces, feel free to add them too. Pour enough rice water to cover the radish about halfway.
Step 7
Spoon half of the prepared seasoning sauce evenly over the radish. Boiling over high heat will help the radish absorb the flavors, creating a richer taste.
Step 8
Once it starts boiling on high heat, reduce the heat to medium and let it simmer until the radish is well-seasoned. When the radish starts to turn translucent, move on to the next step.
Step 9
Arrange the rinsed and patted-dry mackerel and cutlassfish neatly on top of the seasoned radish. Cooking fish bone-in enhances the flavor significantly. Besides mackerel and cutlassfish, you can also use other fish like Imelyong prepared this way.
Step 10
Now, mix about 100ml of rice water with the remaining seasoning sauce and pour it evenly over the fish. If you prefer a brothier stew, you can increase the amount of rice water to 200ml. Adjust to your liking!
Step 11
Finally, arrange the cut green onions and onion slices attractively over the fish. I used half an onion and 3 stalks of green onion.
Step 12
Cover the pot and simmer over medium-low heat for about 20 minutes. Spooning some of the broth over the fish occasionally will help the flavors penetrate better. Continue cooking until the liquid has reduced to your desired consistency and the fish and radish are tender.
Step 13
Serve the delicious mackerel and cutlassfish stew with radish attractively in a bowl to complete the dish! The combination of savory and spicy broth, tender fish, and sweet radish is superb. Enjoy it with a warm bowl of rice!
