Mackerel Simmered with Radish: A Flavorful Home-Style Recipe
How to Make Delicious Braised Mackerel with Radish and Potatoes
My husband requested mackerel simmered with radish, so I made this dish using frozen mackerel, daikon radish, and potatoes. The tender radish was delicious when mixed with rice, and the potatoes weren’t too salty, making them enjoyable on their own. ^^ (I usually cook with less salt, so taste and adjust seasoning as needed.)
Ingredients for Mackerel Braised with Radish- 295g frozen mackerel, thawed
- 180g daikon radish
- 1 potato
- 70g onion
- 30g green onion
- 2 red chilies
- 1 stock cube (e.g., anchovy or kelp stock)
- 650ml rice water (for simmering radish)
Seasoning Mix for Mackerel Braised with Radish- 1.5 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 0.8 Tbsp brown sugar
- 1.5 Tbsp rice wine (mirin or cooking wine)
- 1 Tbsp minced garlic
- Pinch of black pepper
Removing Fishiness from Mackerel- 1.2L rice water
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 0.8 Tbsp brown sugar
- 1.5 Tbsp rice wine (mirin or cooking wine)
- 1 Tbsp minced garlic
- Pinch of black pepper
Removing Fishiness from Mackerel- 1.2L rice water
Cooking Instructions
Step 1
▶ Thawing the Mackerel: If using frozen mackerel, thaw it beforehand by rinsing it under cold water and letting it sit until fully defrosted. Prepare it for cooking.
Step 2
▶ Soaking in Rice Water: Place the thawed mackerel in a bowl and pour enough rice water (about 1.2L) to cover the fish completely. Let it soak for 10-15 minutes. This step is crucial for removing any fishy odor.
Step 3
▶ Rinsing: After soaking, take the mackerel out and rinse it gently under running water. This further ensures a clean flavor.
Step 4
▶ Cutting: Lightly pat the mackerel dry with a paper towel. Then, cut the fish into 2-3 serving-sized pieces. Ensure you cut through the bones cleanly.
Step 5
▶ Preparing Vegetables (Radish & Potato): Peel the potato and slice it into half-moon shapes about 1cm thick. Slice the daikon radish into thin pieces, about 6-7mm thick. Try to keep the thickness consistent for even cooking.
Step 6
▶ Preparing Vegetables (Onion, Chilies, Green Onion): Slice the onion into thin strips. Cut the green onion diagonally. Slice the red chilies diagonally as well. These will add aroma and color to the dish.
Step 7
▶ Making the Seasoning Paste: In a small bowl, combine 1.5 Tbsp gochugaru, 3 Tbsp soy sauce, 0.8 Tbsp brown sugar, 1.5 Tbsp rice wine, 1 Tbsp minced garlic, and a pinch of black pepper. Mix well until thoroughly combined. (If your mackerel is already salted or seasoned, you might want to reduce the amount of soy sauce.)
Step 8
▶ Simmering the Radish: In a pot, add 650ml of rice water, the sliced radish, and 1 stock cube. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 7-8 minutes, or until the radish becomes tender.
Step 9
▶ Checking Radish Tenderness: Test the radish by piercing it with a chopstick. If it goes in easily, the radish is cooked. Cooking time may vary depending on the thickness of the radish slices, so continue simmering if needed until it’s tender.
Step 10
▶ Adding Mackerel and Potatoes: Once the radish is tender, carefully add the prepared potatoes and mackerel pieces to the pot.
Step 11
▶ Adding Seasoning: Turn the heat back up to medium-high. Pour the prepared seasoning paste over the mackerel and vegetables. Use a spoon or spatula to gently spread the seasoning evenly and prevent clumping.
Step 12
▶ Skimming Foam: Once the liquid starts to boil again, slightly reduce the heat. Skim off any foam that rises to the surface with a spoon for a clearer broth.
Step 13
▶ Braising (Stage 1): Cover the pot and let it simmer over medium-low heat (or medium heat if using an induction stove) for 20-25 minutes. This allows the flavors to meld and the mackerel and vegetables to cook through.
Step 14
▶ Braising (Stage 2 – Adding Aromatics): After about 20 minutes, when the sauce has reduced slightly, add the sliced onion, green onion, and red chilies. Continue to simmer uncovered for another 5 minutes. This allows the vegetables to soften and release their flavors into the sauce.
Step 15
▶ Finishing and Adjusting Flavor: After 5 minutes, when the sauce has thickened to your liking, your delicious braised mackerel is ready! Taste it and adjust the seasoning if necessary. Add more soy sauce if it’s too bland, a touch of sugar if you prefer it sweeter, or a little water if it’s too salty. Simmer briefly after adjusting. Serve hot with steamed rice!
