Braised Mackerel Pike with Potatoes: A Savory and Spicy Delight
Mackerel Pike and Potato Stew: A Flavorful Dish to Spice Up Your Meal
A delightfully savory and subtly spicy braised mackerel pike with potatoes! This dish is so satisfying, you’ll finish a whole bowl of rice in no time. It’s a perfect side dish for any meal that tantalizes the taste buds. Follow our easy step-by-step recipe to create a delicious and comforting meal.
Main Ingredients- 5 Mackerel Pike (cleaned)
- 6 Medium Potatoes
- 2.5 cups Anchovy Broth (approx. 500ml)
- 1/2 stalk Scallion (Green Onion)
- 1 Red Chili Pepper
Braising Sauce- 4 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean Red Pepper Flakes)
- 1 Tbsp Oyster Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 1 Tbsp Cheongju (Rice Wine) or Mirin
- 1 tsp Ginger Juice
- 1/4 tsp Black Pepper
- 1 chopped Green Chili Pepper (optional, for extra spice)
- 4 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean Red Pepper Flakes)
- 1 Tbsp Oyster Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 1 Tbsp Cheongju (Rice Wine) or Mirin
- 1 tsp Ginger Juice
- 1/4 tsp Black Pepper
- 1 chopped Green Chili Pepper (optional, for extra spice)
Cooking Instructions
Step 1
First, prepare the mackerel pike by cutting them in half. If the innards haven’t been removed, clean them thoroughly. Rinse under cold running water and pat dry with paper towels to remove excess moisture. This helps the fish hold its shape during cooking.
Step 2
Peel the potatoes and cut them into bite-sized chunks, slightly larger than usual. Soak the cut potatoes in cold water for about 10 minutes to remove excess starch; this prevents them from breaking apart too easily while braising and results in a cleaner texture. Slice the scallion diagonally and the red chili pepper diagonally after removing the seeds.
Step 3
In a wide pot or pan, pour in the anchovy broth. Arrange the prepared potatoes and mackerel pike attractively in the pot. Placing the potatoes at the bottom and the fish on top can make the braising process smoother and ensures even cooking.
Step 4
Now, add all the prepared braising sauce ingredients to the pot and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently, allowing the flavors to meld and the potatoes and mackerel pike to absorb the sauce. Periodically spoon the simmering broth over the fish and potatoes. This basting technique ensures even seasoning and keeps the ingredients moist.
Step 5
When the mackerel pike and potatoes are tender and the sauce has reduced slightly, add the sliced scallions and red chili peppers. Increase the heat to high and stir-fry briefly for about 1-2 minutes. This quick stir-fry helps to retain the crispness of the vegetables and their fresh aroma. Serve hot, ideally over a bowl of steamed rice!
