Spicy Braised Mackerel with Radish: A Rice-Thief Recipe
Spicy Braised Mackerel with Radish: A Rice-Thief Recipe
The Best Home-Cooked Meal! Delicious Braised Mackerel with Radish, No Fishy Smell
This dish is a true ‘rice thief’ that will make you overeat! We’re sharing the recipe for ‘Braised Mackerel with Radish’. The combination of spicy seasoning, tender mackerel, and sweet radish soaked in the flavorful sauce is simply irresistible. While pre-cleaned mackerel works well, using fresh mackerel adds an extra depth of flavor. You can also substitute radish with potatoes, dried greens, or aged kimchi for a delicious variation. #MackerelJorim #MackerelRadishJorim #SteamedMackerel #RadishMackerelJorim #MackerelRecipe #MackerelSauce #MackerelJorimSauce
Main Ingredients- 2 Mackerel fillets (cleaned)
- 200g Radish
- 1/2 Onion
- 1 stalk Green onion
- 2 Korean green chilies (Cheongyang)
- 1 Red chili
- 2 cups Water (400ml)
- 1 Dried kelp pack (Dashima pack)
Seasoning Ingredients- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- 2 Tbsp Mirin (rice wine)
- 0.1 tsp Ginger powder (or a little minced fresh ginger)
- Pinch of Black pepper
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- 2 Tbsp Mirin (rice wine)
- 0.1 tsp Ginger powder (or a little minced fresh ginger)
- Pinch of Black pepper
Cooking Instructions
Step 1
Perfectly remove the fishy smell! First, rinse the mackerel under running water a couple of times. Then, soak it in rice water for about 10 minutes. The starch in the rice water is excellent for eliminating the fishy odor and any gamey taste. After soaking, rinse the mackerel thoroughly and pat it dry.
Slice the radish into approximately 1cm thick pieces, then cut them into half-moon shapes. Feel free to substitute radish with potatoes, dried greens, or aged kimchi for equally delicious results.
Step 2
Thinly slice the onion. Chop the green onion into thick diagonal pieces. Slice the Korean green chilies and red chilies diagonally for color and a touch of spice.
Step 3
In a pot, arrange the sliced radish. Add the kelp pack and 2 cups (400ml) of water. Bring to a boil over high heat. Once boiling, remove the kelp pack and continue to simmer for about 5 more minutes to partially cook the radish. Pre-cooking the radish helps it absorb the flavors better.
Step 4
When the radish is more than half cooked, carefully place the prepared mackerel fillets on top. Distribute half of the sliced vegetables (onion, green onion, etc.) over the mackerel. Pour in 2 tablespoons of soy sauce to season.
Step 5
Next, add 2 tablespoons of mirin, 1 tablespoon of minced garlic, and 2 tablespoons of gochugaru to create the flavorful braising liquid. (Tip: You can mix the seasoning ingredients in a separate bowl before adding, or sprinkle them directly over the ingredients as done here.)
Step 6
Add 0.1 teaspoon of ginger powder (or a small amount of minced fresh ginger) for aroma, and finally, season with a pinch of black pepper. Ginger further helps to neutralize any remaining fishy smell.
Step 7
Now, arrange the remaining green onion and the sliced chilies aesthetically on top. Cover the pot and let it simmer gently over medium-low heat for about 10-15 minutes, or until the sauce has thickened slightly and the mackerel is cooked through. Your delicious braised mackerel with radish is ready!
Step 8
Transfer the freshly made, spicy braised mackerel and radish to a serving plate. The sight of the tender radish and flaky mackerel is truly appetizing.
Step 9
This dish is an absolute ‘rice thief’! You’ll find yourself finishing a bowl of rice in no time, especially when you top it with the flaky mackerel and soft radish. It’s a magical dish that requires few other side dishes.
