Spicy Braised Mackerel with Radish and Potato
A Rice-Stealing Dish: Spicy Braised Mackerel with Radish and Potato Recipe
Create a delicious and savory braised mackerel dish featuring seasonal mackerel, crisp radish, and tender potatoes. This recipe delivers a perfectly spicy and flavorful stew that’s guaranteed to make your rice disappear!
Main Ingredients- 1 whole Mackerel (cleaned and cut for braising)
- 200g Radish
- 1 medium Potato
- 1 medium Onion
Braising Sauce- 4 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Soy Sauce (Jin Ganjang)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Fish Sauce (anchovy or shrimp)
- 1/2 Tbsp Sugar
- 1 Tbsp Rice Wine (Mirin)
- 1 Tbsp Plum Extract (Maesil Extract)
- 1/3 Tbsp Ginger Powder (or 1/2 tsp grated fresh ginger)
- 2 Tbsp Cooking Wine (like Mirin)
- 300ml Rice Water (about 2 rice cooker cups)
Additional Ingredients- 1/2 Green Onion (scallion)
- 2 Green Chili Peppers
- 1 Tbsp Toasted Sesame Seeds
- 4 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Soy Sauce (Jin Ganjang)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Fish Sauce (anchovy or shrimp)
- 1/2 Tbsp Sugar
- 1 Tbsp Rice Wine (Mirin)
- 1 Tbsp Plum Extract (Maesil Extract)
- 1/3 Tbsp Ginger Powder (or 1/2 tsp grated fresh ginger)
- 2 Tbsp Cooking Wine (like Mirin)
- 300ml Rice Water (about 2 rice cooker cups)
Additional Ingredients- 1/2 Green Onion (scallion)
- 2 Green Chili Peppers
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare the mackerel. Ensure it’s thoroughly cleaned, with the innards removed. Rinse it under running water and pat it dry. Sprinkle 1 teaspoon of salt evenly over the fish to season it. This helps firm up the flesh and allows it to absorb flavors better. Place the seasoned mackerel on a plate.
Step 2
Peel and wash the radish, then slice it into 0.5 cm thick half-moon shapes. Peel and wash the potato, then cut it into bite-sized pieces, similar in thickness to the radish. Peel the onion, cut it in half, and then slice it into strips about 0.5 cm thick. Slice the green onion diagonally into large pieces. Finely mince the green chili peppers. Having your vegetables prepped will save you time during cooking.
Step 3
Let’s make the delicious braising sauce. In a bowl, combine 4 Tbsp Gochugaru, 4 Tbsp Soy Sauce, 1 Tbsp Minced Garlic, 1/2 Tbsp Doenjang, 1 Tbsp Fish Sauce, 1/2 Tbsp Sugar, 1 Tbsp Plum Extract, 1/3 Tbsp Ginger Powder, and 2 Tbsp Cooking Wine. Mix them thoroughly until well combined. A little doenjang adds a wonderful depth of flavor.
Step 4
Pour 300ml of rice water (approximately 2 rice cooker cups) into the mixed sauce. The rice water will help tenderize the ingredients and meld the flavors beautifully. Stir everything together with a spoon until the sauce is smooth.
Step 5
Now, let’s assemble the dish for braising. Start by laying the sliced radish and potatoes on the bottom of a pot. This prevents the fish from sticking to the bottom and allows the radish and potatoes to absorb the sauce and become tender. Arrange the seasoned mackerel pieces on top of the vegetables, and then evenly distribute the sliced onions over the fish.
Step 6
Pour the braising sauce mixture evenly over the ingredients in the pot, making sure to ladle it around the edges to cover everything. This step is crucial for ensuring all the fish and vegetables are coated in the flavorful sauce.
Step 7
Cover the pot with a lid and bring it to a simmer over medium heat for about 20 minutes. Cook until the radish and potatoes are tender and the sauce has begun to reduce. Be careful not to let the heat get too high, as this could cause the bottom to burn or stick.
Step 8
After 20 minutes, remove the lid. Ladle some of the braising liquid over the mackerel and vegetables. This helps to infuse more flavor into the top layers. Scatter the chopped green chilies and sliced green onions over the dish. Continue to simmer, uncovered, for another 5 to 10 minutes, allowing the sauce to thicken further and the flavors to intensify.
Step 9
Once the stew has reached your desired consistency and the flavors have melded, turn off the heat. Carefully transfer the braised mackerel, radish, and potatoes to a deep serving dish. Sprinkle with 1 tablespoon of toasted sesame seeds for a final touch. Your delicious and satisfying ‘rice-stealing’ braised mackerel with radish and potato is ready to be enjoyed with a hot bowl of rice!
