Spicy and Flavorful Braised Mackerel Pike with Radish: The Ultimate Recipe
Spicy and Flavorful Braised Mackerel Pike with Radish: The Ultimate Recipe
Quick & Delicious Braised Mackerel Pike with Radish: A Must-Try Dish
This recipe features Mackerel Pike, a fish that’s in season and incredibly flavorful, especially when bought fresh from the market. While it might look similar to mackerel, Mackerel Pike is known for its mild fishy smell and tender flesh, making it a great option even for those who are usually hesitant about fishy flavors. Rich in DHA, it’s excellent for brain health, potentially aiding in dementia prevention, memory enhancement, and cancer prevention. A key tip for preparing Mackerel Pike is to salt it for about 30 minutes to an hour before cooking. This firms up the flesh and helps it absorb seasonings more effectively. However, be careful not to salt it for too long, as it can become overly salty. The result is a perfectly braised fish with a tender texture, coated in a savory, slightly sweet, and spicy sauce. The braised radish and onions also soak up the delicious flavors, becoming incredibly tender and tasty. Served over hot rice, this dish is a true comfort food that you’ll find yourself devouring in no time. Let’s get cooking!
Main Ingredients- 2 Mackerel Pike (preferably plump and fresh)
- 1 Onion
- 1/3 piece Daikon Radish (about 150g)
- 2 Tbsp Minced Garlic (about 20g)
- 1/2 stalk Green Onion
- 1 Cheongyang chili pepper (optional, for extra spice)
Braising Sauce- 3 Tbsp Soy Sauce (about 30ml)
- 2 Tbsp Gochugaru (Korean chili flakes) (about 20g)
- 1 Tbsp Hongge Soy Sauce or regular soy sauce (about 10ml)
- 1 Tbsp Anchovy or Pollack Roe Sauce (about 10ml)
- 1 cup Water (about 200ml)
- 1 Tbsp Sugar (about 10g)
- 1 Tbsp Plum Extract (about 10ml)
- 2 Tbsp Soju or Rice Wine (about 20ml, to reduce fishiness)
- 3 Tbsp Soy Sauce (about 30ml)
- 2 Tbsp Gochugaru (Korean chili flakes) (about 20g)
- 1 Tbsp Hongge Soy Sauce or regular soy sauce (about 10ml)
- 1 Tbsp Anchovy or Pollack Roe Sauce (about 10ml)
- 1 cup Water (about 200ml)
- 1 Tbsp Sugar (about 10g)
- 1 Tbsp Plum Extract (about 10ml)
- 2 Tbsp Soju or Rice Wine (about 20ml, to reduce fishiness)
Cooking Instructions
Step 1
Gently rinse the Mackerel Pike under cold running water. Sprinkle coarse salt evenly over the fish and let it sit for about 30 minutes to 1 hour. This process helps to firm up the flesh, reduce moisture, and ensure the fish absorbs seasonings well. After salting, cut the fish into manageable portions, about 3 pieces per fish.
Step 2
Peel the daikon radish and slice it into about 0.5cm thick half-moon or round shapes. Thinly slice the onion into strips. Chop the green onion diagonally. If using, finely chop the Cheongyang chili pepper. Feel free to add other vegetables you have on hand, such as carrots or mushrooms.
Step 3
Choose a wide pot or deep pan for braising. Arrange the sliced daikon radish in a single layer on the bottom of the pot, making sure not to overlap them. The radish acts as a base, preventing the fish from sticking and absorbing the delicious flavors as it cooks.
Step 4
Place the prepared Mackerel Pike pieces on top of the radish. Pour the mixed braising sauce evenly over the fish. Scatter the sliced onions, minced garlic, chopped green onions, and optional chili peppers over and around the fish.
Step 5
Begin by bringing the pot to a boil over high heat. Once the sauce starts to simmer, reduce the heat to medium-low. Cover the pot with a lid and let it braise gently for about 20 minutes. Periodically, lift the lid and spoon some of the simmering sauce over the fish, radish, and vegetables. This ensures even flavoring and a wonderfully moist result.
