Spicy and Flavorful Braised Mackerel: A Perfect Rice Accompaniment!
Spicy and Flavorful Braised Mackerel: A Perfect Rice Accompaniment!
September’s Seasonal Delight: How to Make Delicious Braised Mackerel
Experience the wonderful harmony of oily mackerel, refreshing radish, and sweet pumpkin in this braised mackerel dish! This recipe is packed with detailed steps and tips to help even beginners create a mouthwatering meal that’s perfect with a bowl of rice. Get ready for a flavorful adventure!
Main Ingredients- 2 small mackerel, cleaned
- 1/2 onion
- 1/4 kabocha squash (or pumpkin)
- 1/6 Korean radish
- 1/2 green onion
- 1 Korean green chili pepper
- 1 red chili pepper
Braising Sauce- 3 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp oligosaccharide (or corn syrup)
- 0.5 Tbsp sugar
- 2 Tbsp cheongju (rice wine) or mirin
- Pinch of ginger powder
- Pinch of black pepper
- 1 Tbsp sesame oil
- 3 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp oligosaccharide (or corn syrup)
- 0.5 Tbsp sugar
- 2 Tbsp cheongju (rice wine) or mirin
- Pinch of ginger powder
- Pinch of black pepper
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, gently rinse the cleaned mackerel under running water. Peel and cut the kabocha squash and Korean radish into bite-sized pieces (about 2-3 cm thick). Slice the onion thinly, and cut the green onion, green chili pepper, and red chili pepper diagonally. (Tip: If kabocha squash isn’t available, you can substitute it with potato!) In a medium bowl, combine soy sauce (3 Tbsp), gochugaru (2 Tbsp), minced garlic (1 Tbsp), oligosaccharide (1 Tbsp), sugar (0.5 Tbsp), cheongju or mirin (2 Tbsp), ginger powder (a pinch), black pepper (a pinch), and sesame oil (1 Tbsp). Mix well to create the delicious braising sauce. (Tip: Adding a little ‘Yeondu’ or fish sauce can enhance the umami flavor.)
Step 2
In a wide pot or Dutch oven, arrange the sliced Korean radish and kabocha squash evenly at the bottom. This prevents the fish from sticking and adds a refreshing sweetness to the braise as the vegetables cook.
Step 3
Place the prepared mackerel pieces on top of the radish and squash. Then, generously layer the sliced onion, green onion, green chili pepper, and red chili pepper over the fish. The vibrant colors will make the dish visually appealing and add a wonderful spicy and aromatic touch.
Step 4
Pour the prepared braising sauce evenly over the mackerel and vegetables. Gently spread the sauce with a spoon to ensure it coats everything nicely.
Step 5
Carefully pour about 1/2 cup of water (approximately 100ml) along the sides of the pot. It’s best to start with less water; you can always add more later if needed, as too much can make the dish too diluted.
Step 6
Place the pot over medium-high heat and bring it to a boil. Once it starts boiling vigorously, reduce the heat to medium.
Step 7
While the mackerel is braising, periodically spoon some of the sauce from the pot over the fish and vegetables. This basting technique helps the flavors penetrate evenly, resulting in a more succulent and delicious dish.
Step 8
Cover the pot and let it simmer over medium-low heat for about 15-20 minutes, or until the sauce has reduced to a thick glaze and all the ingredients are tender. The cooking time may vary depending on the heat level and the size of your ingredients. The dish is ready when the sauce is rich and coats the ingredients beautifully. Enjoy your delicious braised mackerel!
Step 9
This braised mackerel is a simple yet impressive dish that can be made with basic ingredients! Served over hot rice, it’s an absolute delight. Try this quick and easy braised mackerel recipe to satisfy everyone’s taste buds!
