Spicy and Delicious Braised Mackerel with Radish
How to Make Delicious Braised Mackerel with Radish (Fish Simmering Sauce Recipe)
When contemplating the main dish and lacking fresh ingredients, I decided to make braised mackerel with radish using frozen, pre-prepped mackerel and a little leftover radish. The mackerel sauce is made very similarly to a general fish simmering sauce. This dish is sure to become a rice-eating champion! (Tablespoons are measured with a Korean rice spoon)
Main Ingredients for Braised Mackerel with Radish- 2 packs (approx. 300g) prepped mackerel
- 600ml water
- 1 coin broth cube (or anchovy-kelp broth)
- 165g radish
- 95g onion
- 1 chili pepper (approx. 8g)
- 1 red chili pepper (approx. 6g)
- 36g green onion
Braised Mackerel with Radish Sauce- 3.5 Tbsp regular soy sauce
- 1.5 Tbsp red pepper flakes (gochugaru)
- 1.3 Tbsp minced garlic
- 0.4 Tbsp ginger powder (approx. 0.3 Tbsp if using fresh ginger)
- 0.7 Tbsp brown sugar
- 2 Tbsp cooking wine (mirin)
- A pinch of black pepper
For Removing Mackerel’s Fishy Smell- Rice water (enough to submerge the mackerel)
- 3.5 Tbsp regular soy sauce
- 1.5 Tbsp red pepper flakes (gochugaru)
- 1.3 Tbsp minced garlic
- 0.4 Tbsp ginger powder (approx. 0.3 Tbsp if using fresh ginger)
- 0.7 Tbsp brown sugar
- 2 Tbsp cooking wine (mirin)
- A pinch of black pepper
For Removing Mackerel’s Fishy Smell- Rice water (enough to submerge the mackerel)
Cooking Instructions
Step 1
▶ To effectively remove the fishy smell from the thawed mackerel, place the fish in a bowl and cover it with enough rice water to submerge completely. Let it soak for about 10 to 15 minutes. The rice water helps neutralize any gamey flavors.
Step 2
▶ Remove the mackerel from the rice water and rinse it under cold running water, gently rubbing the skin to clean it. Pat it dry lightly and then cut it into 3 equal pieces for easier cooking and serving.
Step 3
▶ Slice the radish into approximately 5mm thick pieces, either in half-moon shapes or slightly thicker cuts. Prepare 1 coin broth cube to line the bottom of the pot. (If you don’t have broth cubes, anchovy-kelp broth or plain water can be used.)
Step 4
▶ Slice the onion into approximately 4mm thick strips. Cut the chili peppers and red chili peppers diagonally to add color, and slice the green onion diagonally as well. Have your minced garlic (1.3 Tbsp) and ginger powder (0.4 Tbsp) ready. (If using fresh ginger, mince about 1/3 Tbsp.)
Step 5
▶ To make the delicious sauce, combine 3.5 Tbsp regular soy sauce, 1.5 Tbsp red pepper flakes, 1.3 Tbsp minced garlic, 0.4 Tbsp ginger powder, 0.7 Tbsp brown sugar, 2 Tbsp cooking wine, and a pinch of black pepper in a bowl. Whisk everything together until well combined.
Step 6
▶ Arrange the sliced radish at the bottom of a deep pot. Add 600ml of water and the coin broth cube. Place the pot over high heat and bring it to a boil.
Step 7
▶ Once the water is boiling vigorously, reduce the heat to medium. Let it simmer until the radish becomes tender when pierced with a fork. Soft radish absorbs the sauce better, resulting in a more flavorful braise.
Step 8
▶ When the radish is tender, carefully place the prepared mackerel pieces and the sliced onions into the pot. Spoon the prepared simmering sauce evenly over the mackerel.
Step 9
▶ Arrange the diagonally sliced chili peppers and red chili peppers attractively over the sauce. Return the pot to high heat and bring it to a boil.
Step 10
▶ As soon as the sauce starts to boil again, reduce the heat slightly to medium-low. Let it simmer for about 1 minute, basting the fish and radish with the sauce to help the flavors meld.
Step 11
▶ Partially cover the pot, leaving a gap for steam to escape. Continue to simmer over medium-low heat for about 10 minutes. Cooking time may vary depending on your stove’s heat, so keep an eye on the sauce level to prevent burning.
Step 12
▶ Halfway through the simmering process, lift the lid and spoon some of the sauce over the mackerel. Check the sauce consistency and continue to simmer uncovered for another 10 minutes, or until the desired thickness is achieved, allowing the flavors to deepen.
Step 13
▶ Taste the braise and adjust the seasoning if necessary. If it’s not salty enough, add a little more soy sauce. If the sauce has reduced too much, add a splash of water and simmer briefly to reach your preferred consistency.
Step 14
▶ Finally, add the sliced green onions and simmer for another moment. Your delicious and hearty braised mackerel with radish is now complete! Enjoy this wonderful dish with a bowl of hot steamed rice.
