Simple Canned Mackerel and Cabbage Rolls in Steamed Sauce
Canned Mackerel and Cabbage Rolls Recipe
Introducing an incredibly easy Canned Mackerel and Cabbage Rolls recipe that you can whip up in no time with just one can of mackerel! We’ve rolled tender mackerel into crisp cabbage leaves and simmered them in a savory, slightly tangy tomato-based sauce. This dish is perfect as a side for rice or even as a delicious appetizer. If you’re looking to enjoy a tasty homemade meal without any fuss, give this recipe a try!
Main Ingredients
- 1 can of canned mackerel (drain the liquid, use only the flesh)
- 1/2 head of cabbage
- 10 perilla leaves (shiso leaves)
- 3 Korean green chili peppers (optional, for extra spice)
- 20g scallions (or the white part of green onions)
Sauce
- 2 Tbsp tomato sauce
- 2 Tbsp ketchup
- 1 Tbsp gochujang (Korean chili paste)
- 2 cups water (approx. 400ml)
- 1 Tbsp minced garlic
- 1 tsp ginger wine (or mirin)
- 1 Tbsp cooking wine (or sake)
- 1 Tbsp curry powder (for extra flavor!)
- 1 chicken stock cube (or dashi stock)
- 1 tsp salt (adjust to taste)
- Pinch of black pepper
- 2 Tbsp tomato sauce
- 2 Tbsp ketchup
- 1 Tbsp gochujang (Korean chili paste)
- 2 cups water (approx. 400ml)
- 1 Tbsp minced garlic
- 1 tsp ginger wine (or mirin)
- 1 Tbsp cooking wine (or sake)
- 1 Tbsp curry powder (for extra flavor!)
- 1 chicken stock cube (or dashi stock)
- 1 tsp salt (adjust to taste)
- Pinch of black pepper
Cooking Instructions
Step 1
First, wash and prepare all the ingredients for the dish. Trim the vegetables and get the canned mackerel ready to open.
Step 2
Open the can of mackerel, drain all the liquid completely, and place the mackerel flesh in a sieve to drain any excess moisture. This helps to remove any fishy smell.
Step 3
Cut off the core of the cabbage and divide it into 3 large wedges. Place the cabbage wedges in a pot, add 1/2 cup (approx. 100ml) of water, cover with a lid, and steam over medium heat for about 10 minutes until the cabbage is tender and pliable. Softened cabbage will be easier to roll.
Step 4
Lay out a steamed cabbage leaf, place a perilla leaf on top, then add the prepared mackerel flesh, breaking it into bite-sized pieces. Carefully roll the cabbage leaf tightly around the mackerel. The perilla leaf adds an extra layer of flavor.
Step 5
Arrange the rolled mackerel and cabbage bundles neatly in a steamer or a wide pan. Try not to overcrowd them so they cook evenly.
Step 6
Now, let’s make the delicious sauce. In a bowl, combine the tomato sauce, ketchup, gochujang, water, minced garlic, ginger wine, cooking wine, curry powder, chicken stock, salt, and pepper. Whisk everything together thoroughly until well combined and smooth. The curry powder adds a wonderful depth of flavor!
Step 7
Pour the prepared sauce evenly over the mackerel and cabbage rolls. Add the chopped Korean green chili peppers in the center for a touch of heat and aroma. Cover the pan and simmer over medium heat for about 15 minutes, allowing the sauce to reduce and the flavors to meld beautifully with the ingredients.
Step 8
Taste the sauce and adjust the seasoning with more salt if needed. Towards the end of cooking, sprinkle the chopped scallions over the top as a garnish. This not only looks appealing but also adds a fresh flavor.
Step 9
The dish is ready when the sauce has reduced by about half and the flavors have penetrated the rolls. Serve hot with a side of rice for a satisfying meal!
