Mackerel Stew with Sweet Potato Stems: Zero Fishy Smell, Rich Flavor
Make Mackerel Stew with Sweet Potato Stems That Rivals Top TV Recipes!
Forget ordinary mackerel stew! This recipe, praised even on popular cooking shows, offers a taste beyond compare. Featuring savory sweet potato stems, it delivers a deep, satisfying flavor with absolutely no fishy smell. Experience this incredible dish, a true rice thief, conveniently in your own kitchen.
Main Ingredients- 2 mackerel, cleaned and cut into pieces
- 1/3 Korean radish (approx. 300g)
- 1/2 medium onion
- 1 red chili pepper
- 1 green chili pepper
- 2/3 stalk of green onion
- 150g processed sweet potato stems
Special Seasoning Sauce- 1/2 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp honey
- 6 Tbsp Ganjang (soy sauce)
- 2 Tbsp Maesilcheong (plum extract)
- 2 Tbsp Gochujang (red chili paste)
- 3 Tbsp fine Gochugaru (red chili powder)
- 1/3 tsp ginger powder (or 1/2 tsp minced ginger)
- 1/2 Tbsp minced garlic
- 3 Tbsp Mirin (rice wine)
- A pinch of black pepper
- Water (enough to cover the mackerel)
- 1/2 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp honey
- 6 Tbsp Ganjang (soy sauce)
- 2 Tbsp Maesilcheong (plum extract)
- 2 Tbsp Gochujang (red chili paste)
- 3 Tbsp fine Gochugaru (red chili powder)
- 1/3 tsp ginger powder (or 1/2 tsp minced ginger)
- 1/2 Tbsp minced garlic
- 3 Tbsp Mirin (rice wine)
- A pinch of black pepper
- Water (enough to cover the mackerel)
Cooking Instructions
Step 1
To ensure freshness, begin by soaking the sweet potato stems in lightly salted water (about 1/2 Tbsp salt) for 30 minutes. This step softens the stems and allows them to absorb flavor beautifully.
Step 2
After soaking, use a knife to gently scrape off the tough outer skin of the sweet potato stems. Removing the skin will significantly improve the texture of the dish.
Step 3
Blanch the peeled sweet potato stems in boiling water for just about 1 minute. Immediately rinse them under cold running water to cool them down. This quick blanching helps retain their crispness.
Step 4
Prepare all the vegetables for cooking. Slice the Korean radish into 0.5cm thick half-moon shapes. Cut the sweet potato stems in half if they are too long. Slice the red and green chili peppers and the green onion diagonally for color and aroma. Slice the onion into long, thin strips.
Step 5
Now, let’s make the crucial seasoning sauce! In a mixing bowl, combine the doenjang, honey, ganjang, maesilcheong, gochujang, gochugaru, ginger powder, minced garlic, mirin, and black pepper. Mix everything thoroughly (excluding the water) to create a delicious sauce. This golden ratio sauce is key to eliminating any fishy odor from the mackerel and adding a deep umami flavor.
Step 6
In your stew pot, start by layering the sliced Korean radish at the bottom. Make sure not to overlap them too much. The radish will release sweetness and absorb the sauce as it cooks, contributing to the overall deliciousness.
Step 7
Next, arrange the sliced onions on top of the radish layer. The sweetness and aroma of the onions will meld wonderfully with the mackerel, enhancing the overall flavor profile.
Step 8
Place the blanched sweet potato stems evenly over the onions. The savory notes of the sweet potato stems will create a perfect harmony with the mackerel.
Step 9
Carefully arrange the cut pieces of mackerel on top of the sweet potato stems. Be gentle to avoid breaking the fish pieces.
Step 10
Pour the prepared seasoning sauce evenly over the mackerel and vegetables. Ensure the sauce coats everything well to allow the flavors to penetrate.
Step 11
Finally, artfully arrange the sliced green onions, red chili peppers, and green chili peppers on top of the mackerel. This adds a vibrant touch and makes the dish visually appealing.
Step 12
Now it’s time to add liquid. Pour in enough water to mostly cover the mackerel, or about two-thirds of the way up the ingredients in the pot. This will form the braising liquid.
Step 13
Begin cooking with the lid OFF! Start on high heat until the liquid boils, then reduce to medium-low heat to simmer and braise. Gently flip the mackerel occasionally to ensure even cooking and prevent sticking. (Except for the radish), you can carefully push aside the sweet potato stems, chili peppers, and green onions towards the edges of the pot as the sauce reduces, to prevent them from becoming too salty or overcooked.
Step 14
Once the sauce has thickened and is nicely coating the ingredients, your delicious mackerel stew is ready! Transfer it to a serving dish. It’s absolutely perfect served over hot rice, making it a truly satisfying meal. Enjoy! ^^
