Spicy & Savory Mackerel and Radish Stew with Mala Sauce
Spicy & Savory Mackerel and Radish Stew with Mala Sauce
Authentic Mala Mackerel and Radish Stew Recipe: Delicious and Fishy-Odor-Free!
Mackerel, often called the ‘national fish’ of Korea, is packed with nutrients and is always a delight to eat! π While we love fish dishes, cooking them at home often leads us to prepare stews due to ventilation concerns. Today, I’m introducing a unique twist on the classic mackerel stew: a flavorful Mala Mackerel and Radish Stew that offers a distinctive spicy and aromatic experience unlike the usual! You don’t need many ingredients; simply using a store-bought Mala sauce makes it easy to achieve a deep, rich mala flavor. Get ready to make this sensational stew, a perfect companion to rice!
Main Ingredients- 6 mackerel pieces
- 200g Korean radish (mu)
- 150g green onion (daepa)
- 150g onion
- 5 dried Vietnamese chili peppers
- 500ml water
- 1 packet (180g) Haohaochi Mala Sauce
Cooking Instructions
Step 1
Rinse the mackerel pieces thoroughly under cold running water. Remove any scales and trim the fins and tail. It’s crucial to wash them meticulously to remove any blood, which helps prevent a fishy odor later. Cut the mackerel into serving-sized pieces.
Step 2
Peel the Korean radish and cut it into four wedges. Slice the green onions into large, roughly 5cm pieces, and cut the onion similarly into large chunks. Cutting the vegetables into larger pieces helps them maintain their texture during cooking and prevents them from becoming too soft.
Step 3
In a deep pot, arrange the sliced radish at the bottom. Then, layer the prepared vegetables (green onions, onion) and the mackerel pieces on top. Placing the radish first acts as a buffer, preventing the mackerel from sticking to the bottom, and allows the radish to absorb the flavorful broth.
Step 4
Now, let’s prepare the braising liquid! Pour 500ml of water into the pot, followed by the entire packet (180g) of Haohaochi Mala Sauce. See how simple that is? With just one packet of store-bought Mala sauce, you can achieve a deep mala flavor comparable to restaurant-quality dishes, without complex seasonings. You won’t need extra soy sauce or chili powder; this sauce is flavorful enough on its own!
Step 5
Bring the stew to a boil over high heat. Once it starts boiling vigorously, reduce the heat to low. Cover the pot and let it simmer gently until the liquid has reduced and become slightly syrupy. Simmering on low heat is key; it allows the flavors to penetrate the mackerel and radish deeply, ensuring tender fish that doesn’t fall apart. Basting the ingredients with the sauce occasionally will enhance the flavor further.
Step 6
Once the stew is cooked, beautifully arrange the mackerel, radish, and vegetables in a serving dish. This dish makes an excellent side for hot steamed rice. Enjoy the wonderfully aromatic and delightfully spicy-sweet Mala Mackerel and Radish Stew!
