Mellow and Flavorful Mackerel Simmered in Soybean Paste
The Ultimate Mackerel Simmered in Soybean Paste Recipe (Beginner-Friendly)
This dish beautifully balances the savory depth of soybean paste with tender, flaky mackerel, completely eliminating any fishy odor. It’s a delightful and comforting dish perfect with rice!
Main Ingredients- Mackerel 600g (cut into bite-sized pieces)
- Daikon Radish 50g (sliced about 1cm thick)
- Green Onion 1/2 stalk (sliced diagonally)
Cooking Instructions
Step 1
Rinse the mackerel under running water. Cut it into diagonal, bite-sized pieces (about 3-4 cm). Cutting it this way helps the flavors penetrate better and prevents the fish from breaking apart when cooked.
Step 2
Prepare the daikon radish by slicing it into approximately 1cm thick rounds. The radish will absorb the delicious sauce, adding another layer of flavor to the dish. Slice the green onion diagonally into large pieces; this will add both color and aroma.
Step 3
Get a deep pot or wok ready. Start by placing the sliced daikon radish at the bottom of the pot. In a separate bowl, combine the soybean paste, mirin, sake, sugar, and ginger juice. Add a little water (about 100ml) and mix well to create the sauce. Place the pot over high heat and bring the sauce to a boil.
Step 4
Once the sauce is boiling and the sugar has dissolved, carefully arrange the cut mackerel pieces in the pot, making sure they don’t overlap too much. Scatter the sliced green onions on top. Reduce the heat to low, cover the pot (or leave the lid slightly ajar), and let it simmer gently for 15 to 20 minutes. During this time, periodically spoon the simmering sauce from the bottom of the pot over the mackerel. This ensures the fish is evenly coated and becomes wonderfully moist and flavorful.
Step 5
The dish is ready when the mackerel and radish are tender, and the sauce has reduced to a rich, coating consistency. Carefully transfer the delicious mackerel simmered in soybean paste to a serving dish. It’s absolutely divine served over a bowl of warm rice!
