Savory Braised Mackerel: A Delicious and Easy Recipe
Sweet and Savory Braised Mackerel with Daikon Radish and Onion
Indulge in the delightful flavors of this braised mackerel, featuring tender fish, soft daikon radish, and sweet onions. This dish is so satisfying that you won’t need any other side dishes! If you’ve been hesitant to cook fish due to concerns about fishiness, this recipe offers a simple way to prepare delicious mackerel that’s both satisfying and a perfect accompaniment to rice. This homemade braised mackerel is a true ‘rice thief’!
Main Ingredients- 1 mackerel
- 1/3 daikon radish
- 1 green onion
- 1 onion
- 2 cups water
Sauce Ingredients- 5 Tbsp soy sauce
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin or sake)
- 1 tsp sugar
- 1 Tbsp ginger syrup (or 1/2 Tbsp minced ginger + 1 Tbsp sugar)
- Pinch of black pepper
- 5 Tbsp soy sauce
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin or sake)
- 1 tsp sugar
- 1 Tbsp ginger syrup (or 1/2 Tbsp minced ginger + 1 Tbsp sugar)
- Pinch of black pepper
Cooking Instructions
Step 1
Cut the daikon radish into approximately 2cm thick rounds. These will absorb the delicious sauce.
Step 2
Slice the onion into thick strips or roughly chop it. This allows its natural sweetness to infuse into the braising liquid.
Step 3
Slice the green onion diagonally. If you enjoy a bit of heat, you can also slice some chili peppers diagonally to add a spicy kick.
Step 4
If your mackerel is fresh, you can rinse it under cold running water and pat it dry with paper towels without any special preparation for fishiness. (If you are concerned about fish odor, you can soak it in rice water or marinate it with cooking wine for a few minutes.)
Step 5
Cut the mackerel into 2-3 serving-sized pieces. Be careful not to cut them too small, as they might break apart during cooking.
Step 6
Now, let’s prepare the flavorful sauce that will make this dish irresistible! Combine all the sauce ingredients in a bowl and mix well.
Step 7
In a bowl, combine 5 Tbsp soy sauce, 3 Tbsp gochugaru, 2 Tbsp minced garlic, 1 Tbsp cooking wine, 1 tsp sugar, 1 Tbsp ginger syrup (you can substitute this with 1/2 Tbsp minced ginger and 1 Tbsp sugar if ginger syrup is unavailable), and a pinch of black pepper. Stir everything together until well combined.
Step 8
In a deep pot or a braising pan, first arrange the sliced daikon radish at the bottom. Place the mackerel pieces on top of the radish. Spoon the prepared sauce evenly over the fish. To make sure you don’t waste any sauce, add 2 cups of water to the bowl you used for the sauce and swirl it around before pouring it into the pot. Bring to a boil over high heat, then reduce the heat to medium-low, cover with a lid, and let it simmer for about 15-20 minutes, allowing the ingredients to cook and the flavors to meld.
Step 9
While it’s simmering, periodically spoon some of the braising liquid over the mackerel and radish. This helps the flavors penetrate evenly. Also, gently stir the contents with a spatula occasionally to prevent the radish from sticking to the bottom of the pot.
Step 10
Finally, add the diagonally sliced green onion, onion slices, and chili peppers (if using). Cover the pot again and simmer for another 5 minutes. Your delicious braised mackerel is now ready!
Step 11
For a spicier taste, feel free to add more chili peppers. After cooking, taste the sauce and adjust the seasoning if necessary – add more soy sauce if it’s not salty enough, or a little sugar or water if it’s too salty. Enjoy your flavorful meal!
