Spicy and Deep Flavored Braised Mackerel with Dried Radish Greens Recipe
Recipe for Braised Mackerel with Dried Radish Greens and a Flavorful Seasoning Sauce
We’re harvesting radish greens, drying them on a clothesline under the sun, and in the meantime, using some to make delicious dishes. Today, my husband wanted braised mackerel with dried radish greens, so I quickly made a simple version using half a mackerel fillet from the freezer. Since it wasn’t a whole mackerel but a fillet with the center bone removed, it cooked up very fast. This recipe offers a delightful balance of savory mackerel and the unique, slightly chewy texture of sun-dried radish greens, all brought together by a rich, spicy sauce. It’s a perfect dish to warm you up and satisfy your hunger!
Ingredients
- 1 handful cooked dried radish greens (about 100g)
- 1/2 mackerel fillet (approx. 100g), trimmed
- 1/4 onion
- 2 Korean green chilies (cheongyang peppers)
- 1/2 green part of a scallion
Braised Mackerel Seasoning
- 2 Tbsp soy sauce
- 2 Tbsp Korean red pepper flakes (gochugaru)
- 1 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp minced garlic
- 2 Tbsp rice wine (cheongju)
- 1 Tbsp sesame oil
- 2 Tbsp plum extract (maesilcheong)
- 1/2 tsp black pepper
- 2 cups anchovy-kelp broth
- 2 Tbsp soy sauce
- 2 Tbsp Korean red pepper flakes (gochugaru)
- 1 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp minced garlic
- 2 Tbsp rice wine (cheongju)
- 1 Tbsp sesame oil
- 2 Tbsp plum extract (maesilcheong)
- 1/2 tsp black pepper
- 2 cups anchovy-kelp broth
Cooking Instructions
Step 1
Start by lining the bottom of your pot with the cooked dried radish greens. This layer will infuse the mackerel with its earthy flavor and provide a tender base.
Step 2
Thaw the half mackerel fillet (about 100g) that was stored in the freezer. Once thawed, pat it dry with paper towels to remove excess moisture and any potential fishy odor.
Step 3
Cut the thawed mackerel into two portions and arrange them on top of the dried radish greens. Handle the fish gently to prevent it from breaking apart.
Step 4
Now, let’s prepare the flavorful seasoning sauce. In a bowl, combine 2 Tbsp soy sauce, 2 Tbsp Korean red pepper flakes (gochugaru), 1 Tbsp doenjang, 1 Tbsp minced garlic, 2 Tbsp rice wine (cheongju), 1 Tbsp sesame oil, 2 Tbsp plum extract (maesilcheong), and 1/2 tsp black pepper. Pour in 1 cup (about 200ml) of the anchovy-kelp broth and mix thoroughly until well combined and smooth. The doenjang adds a wonderful depth and umami.
Step 5
Evenly pour the prepared seasoning sauce over the mackerel and radish greens. Ensure that the sauce coats the ingredients generously, allowing the flavors to penetrate.
Step 6
Next, carefully pour the remaining 1 cup (about 200ml) of anchovy-kelp broth around the edges of the pot. Pouring it along the sides helps to prevent the sauce from washing off the ingredients.
Step 7
Thinly slice the 1/4 onion and arrange the slices on top of the mackerel. Place the pot over high heat and bring it to a boil.
Step 8
Once the sauce starts boiling, use a spoon to ladle some of the simmering liquid over the mackerel several times. This basting technique ensures the fish absorbs the sauce evenly and becomes more flavorful. Initially, let it boil vigorously over high heat to cook the ingredients.
Step 9
When the sauce has reduced slightly and the ingredients are partially cooked, cover the pot with a lid, reduce the heat to medium-low, and simmer for another 5-10 minutes. This simmering period allows the flavors to meld beautifully, resulting in tender mackerel and well-infused radish greens.
Step 10
Finally, add the thinly sliced green part of 1/2 scallion and the diagonally sliced 2 Korean green chilies to the pot. These additions bring freshness, a hint of heat, and visual appeal, completing this delicious braised mackerel dish. Serve immediately and enjoy!
