Sauteed Mackerel Pike with Radish
< Perfect Side Dish for Rice > Braised Mackerel Pike with Radish Cooked in a Clay Pot
The sweet and tender radish and crispy onions are incredibly delicious. This dish is a flavorful accompaniment to rice.
Ingredients- 1 can of mackerel pike (drained)
- 1 piece of radish (about 150-200g)
- 1/2 onion
- 1 green onion (chopped)
Seasoning- 3 Tbsp soy sauce
- 2 Tbsp minced garlic
- 3 Tbsp red pepper flakes
- 1 Tbsp ginger juice
- 1 Tbsp perilla oil
- 3 Tbsp soy sauce
- 2 Tbsp minced garlic
- 3 Tbsp red pepper flakes
- 1 Tbsp ginger juice
- 1 Tbsp perilla oil
Cooking Instructions
Step 1
First, slice the radish into thick pieces, about 1.5 cm thick. Cutting them slightly thicker helps prevent them from breaking apart during cooking.
Step 2
Place the sliced radish in a pot or a clay pot. Add 2 cups of water (using a standard paper cup as a measure) and bring to a boil over high heat. This step will help soften the radish.
Step 3
While the radish is cooking, thickly slice the onion. Open the can of mackerel pike and completely drain the liquid. Preparing the fish this way helps reduce any fishy odor and allows the sauce to penetrate better.
Step 4
Check if the radish is tender. Once it’s softened, arrange the drained mackerel pike pieces on top of the radish.
Step 5
Cover the mackerel pike with the sliced onions. This method steams the onions, bringing out their natural sweetness, and allows them to braise deliciously with the fish.
Step 6
Now, let’s prepare the braising sauce. In a small bowl, combine 3 Tbsp soy sauce, 2 Tbsp minced garlic, 3 Tbsp red pepper flakes, and 1 Tbsp ginger juice. Mix well. Pour this sauce evenly over the mackerel pike and onions. Cover the pot and bring to a boil again over high heat.
Step 7
Once it starts boiling, reduce the heat to medium. As the mixture simmers in the clay pot, use a spoon or ladle to scoop up some of the simmering liquid and pour it over the top layer of ingredients and sauce. Repeating this a few times helps distribute the seasoning evenly and deepen the flavor.
Step 8
Continue to simmer over medium heat for about 10-15 minutes, tasting as you go. If it’s not salty enough, add a little more soy sauce. If it’s too salty, you can add a tiny bit of water. Finally, add the chopped green onions and stir gently before turning off the heat. The fresh aroma of the green onions enhances the overall flavor.
Step 9
Ladle the hot braised mackerel pike and radish into serving bowls. Drizzle 1 Tbsp of perilla oil over the top just before serving. The nutty aroma of the perilla oil adds another layer of richness to the dish. Enjoy this delicious meal with a bowl of hot rice!
