Spicy and Sweet Braised Mackerel Pike with Radish
Spicy and Sweet Braised Mackerel Pike with Radish
How to Make Braised Mackerel Pike with Radish: A Seasonal Delicacy. A Flavorful Dish Based on a Mackerel and Radish Stew Recipe.
Using fresh mackerel caught in Anmyeondo, I prepared this braised mackerel pike with radish, inspired by Chef Shin Chang-ho’s mackerel and radish stew recipe from Naver Master Class. This dish was incredibly delicious and wonderfully spicy! ^^ It’s a perfect side dish that pairs exceptionally well with rice, highlighting the fresh, seasonal flavors.
Main Ingredients- 2 Mackerel Pike (cleaned and filleted)
- 474g Peeled Radish (cut into 2cm thick slices)
- 300ml Rice Water
- 62g Green Onion (sliced diagonally)
- 3 Cheongyang Peppers (sliced diagonally, seeds removed)
- 22g Onion (sliced)
- 2 sheets Dried Kelp (Kombu)
Seasoning Ingredients- 2 Tbsp Fine Gochugaru (Korean chili powder)
- 1 Tbsp Gochugaru (Korean chili powder)
- 6 Tbsp Soy Sauce
- 1 Tbsp Doenjang (fermented soybean paste)
- 2 tsp Mirin (rice wine)
- 2 Tbsp Sugar
- 1/2 tsp Grated Ginger
- 2 Tbsp Minced Garlic
- 2 Tbsp Fine Gochugaru (Korean chili powder)
- 1 Tbsp Gochugaru (Korean chili powder)
- 6 Tbsp Soy Sauce
- 1 Tbsp Doenjang (fermented soybean paste)
- 2 tsp Mirin (rice wine)
- 2 Tbsp Sugar
- 1/2 tsp Grated Ginger
- 2 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, prepare the seasoning sauce, which is the heart of this delicious braised dish. In a bowl, combine the fine gochugaru, gochugaru, soy sauce, doenjang, mirin, sugar, grated ginger, and plenty of minced garlic. Mix well with a spoon to create a flavorful sauce. Making it in advance allows the flavors to meld beautifully.
Step 2
Peel the radish and slice it into approximately 2cm thick rounds. Cutting the radish into substantial pieces will help retain its sweetness and texture after braising.
Step 3
Slice the onion into thick strips. The sweetness from the onion will infuse into the braising liquid, adding a wonderful depth of flavor.
Step 4
Slice the green onion diagonally. The aromatic quality of the green onion will enhance the overall flavor profile of the stew.
Step 5
Slice the Cheongyang peppers diagonally as well. If you enjoy a spicier dish, leave the seeds in. If you prefer a milder heat, remove the seeds before slicing.
Step 6
Prepare the fresh mackerel pike. After catching, immediately remove the guts and blood. Fillet the fish and freeze it. Thaw the frozen fillets naturally before cooking. Ensure the thawed fish is clean.
Step 7
When thawing frozen mackerel pike, you might find some scales remaining, especially along the belly. Gently scrape them off with the back of a knife or meticulously remove them for a cleaner dish.
Step 8
Rinse the descaled mackerel pike under running water. After rinsing, place it on a colander to drain. Pat the surface dry with paper towels to remove any excess moisture and reduce any fishy odor.
Step 9
The provided mackerel pike fillets may not have all bones completely removed. The belly area, in particular, can have small bones and a higher fat content, making it less pleasant to eat after cooking. It’s best to trim this section off entirely for a cleaner eating experience.
Step 10
Additionally, carefully remove any prominent remaining bone fragments from the mackerel pike fillets. This step ensures that the fish is much more enjoyable to eat once it’s cooked.
Step 11
Cut the prepared mackerel pike fillets into manageable pieces for the pot. Avoid cutting them too small, as they might break apart during cooking. Cutting them into 2-3 pieces is usually ideal.
Step 12
Now, let’s begin the braising process. Place the sliced radish at the bottom of a pot. Lay the two sheets of dried kelp on top of the radish. The radish layer prevents the fish from sticking to the bottom, and the kelp adds umami to the broth.
Step 13
Pour the 300ml of rice water over the radish and kelp. Rice water helps to neutralize any fishy odors and creates a smoother broth. Cover the pot with a lid and bring to a boil over medium-high heat.
Step 14
Once the radish becomes translucent and is about halfway cooked, carefully arrange the mackerel pike pieces on top of the radish. Since fish cooks quickly, it’s important to cook the radish first.
Step 15
After adding the fish, spoon the prepared seasoning sauce evenly over the mackerel pike and radish. Ladling the sauce over the ingredients helps the flavors to penetrate evenly, resulting in a more delicious dish.
Step 16
After spooning the sauce, arrange the sliced onion and Cheongyang peppers attractively over the fish. The onion will add sweetness as it cooks, and the peppers will contribute a pleasant spiciness.
Step 17
Finally, place the diagonally sliced green onions on top. Cover the pot, reduce the heat to low, and simmer for another 5-7 minutes. Once all the ingredients have melded and the sauce has thickened slightly, turn off the heat and enjoy this delectable meal!
