Braised Mackerel with Soy Sauce and Radish
A Rice-Inducing Meal! Mild Soy Braised Mackerel with Radish for Kids
Your kids devour fish when you serve them grilled. If you’re tired of always using the air fryer, try this mild, soy-braised mackerel with radish! Just as expected, the children finished their rice bowls in no time. This recipe is perfect for a family meal, offering a delicious, non-spicy flavor that everyone will enjoy.
Ingredients- 1 pack prepared mackerel
- 1/3 daikon radish
- 1/3 onion
- 1 Tbsp perilla oil (or sesame oil)
- 1 anchovy stock cube (or 150ml fish stock)
Seasoning Ingredients- 3 Tbsp soy sauce
- 1 Tbsp fish sauce (or tuna extract)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp mirin (or cooking sake)
- A little chopped green onion
- 150ml water
- 3 Tbsp soy sauce
- 1 Tbsp fish sauce (or tuna extract)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp mirin (or cooking sake)
- A little chopped green onion
- 150ml water
Cooking Instructions
Step 1
First, wash the daikon radish and slice it thinly on the bias, about 0.5 cm thick. Arrange the sliced radish evenly at the bottom of your pot or wok. This layer prevents the fish from sticking and burning, and allows the radish to absorb the delicious flavors as it cooks.
Step 2
Peel and thinly slice the onion. Layer the sliced onions over the radish. The natural sweetness of the onion will enhance the overall flavor of the braised dish.
Step 3
Rinse the prepared mackerel briefly under running water and pat it dry. Cut the mackerel into serving-sized pieces (halve each fish). Place the cut mackerel pieces on top of the layered onions.
Step 4
Now, let’s make the flavorful braising sauce. In a bowl, combine 3 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of sugar, 1 tablespoon of minced garlic, and 1 tablespoon of mirin. Stir well until the sugar dissolves. Add the chopped green onion and 150ml of water, mixing everything thoroughly.
Step 5
Pour the prepared sauce evenly over the mackerel and vegetables in the pot, in a circular motion, ensuring it covers everything. Even distribution of the sauce is key for consistent flavor.
Step 6
Before you start cooking, drizzle 1 tablespoon of perilla oil over the mackerel. This adds a wonderful nutty aroma and helps to reduce any fishy odor.
Step 7
Finally, add the anchovy stock cube to the pot. This will boost the savory (umami) depth of the sauce. If you don’t have a stock cube, you can use 150ml of fish stock or even rice water for a similar effect.
Step 8
Cover the pot with a lid and bring it to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer gently for about 15-20 minutes, or until the ingredients are tender. This slow simmering allows the flavors to meld beautifully.
Step 9
Occasionally, lift the lid and spoon some of the simmering sauce from the pot over the mackerel and radish. Basting the fish and vegetables like this ensures they are fully infused with the delicious sauce.
Step 10
The dish is ready when the mackerel is well-seasoned, and the radish is tender enough to be easily pierced with a chopstick and breaks apart. Taste and adjust seasoning if needed, adding a touch more soy sauce if you prefer it saltier.
Step 11
Congratulations! Your delicious soy-braised mackerel with radish is complete. It’s savory, slightly sweet from the radish and onion, and wonderfully infused with the rich soy sauce marinade. This dish is a true ‘rice thief,’ perfect for both children and adults who prefer a non-spicy meal. Enjoy this delightful dish that brings a special touch to any mealtime!
