Tender Braised Mackerel for Kids
Tender Braised Mackerel for Kids
A Kid-Favorite Braised Mackerel Recipe: No Fishy Smell, Soft Texture (Perfect for 3-4 Year Olds)
This recipe effectively removes the fishy smell of mackerel using rice water, resulting in a tender and moist braised dish that even young children can enjoy without hesitation. Prepare for rice bowls to disappear in an instant!
Braised Mackerel- 2 mackerel fillets, cut for grilling
- Rice water (to remove fishy smell), enough to cover
- 100mL water
Braising Sauce- 2 Tbsp soy sauce
- 1 Tbsp rice wine (Mihyang)
- 1 Tbsp plum extract
- 0.5 Tbsp ginger syrup
- 2 Tbsp soy sauce
- 1 Tbsp rice wine (Mihyang)
- 1 Tbsp plum extract
- 0.5 Tbsp ginger syrup
Cooking Instructions
Step 1
Start with fresh mackerel, preferably cut for grilling. Using fillets prepared for grilling ensures the fish stays moist and absorbs the sauce beautifully, reducing cooking time. First, use kitchen scissors to carefully remove the gills. Then, soak the mackerel in rice water for about 10 minutes. This crucial step helps to neutralize any fishy odors, making the dish much more palatable for children.
Step 2
Now, let’s prepare the delicious braising sauce. Combine 2 tablespoons of soy sauce for a savory base, 1 tablespoon of Mihyang (rice wine) for added aroma and flavor, 1 tablespoon of plum extract for a touch of sweetness and tang, and 0.5 tablespoon of ginger syrup for a refreshing finish. (Tip: If you have ginger syrup, definitely use it! It significantly enhances the clean flavor and further reduces any fishiness.) Add 100mL of water to this mixture and stir until all ingredients are well combined. This balanced ratio serves as an excellent foundation for any fish braising recipe.
Step 3
Place the mackerel (drained from the rice water) into a pot. Pour the prepared braising sauce over the fish. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Be gentle when handling the mackerel; avoid flipping it too often as it can break apart easily. Instead, use a spoon to ladle the braising liquid over the fish as it cooks. This ensures the sauce evenly coats and flavors the mackerel. Simmer gently on low heat until the fish is tender and infused with the savory sauce.
