Delicious Braised Mackerel with Potatoes: A Rice-Stealing Side Dish
Easy and Quick Braised Mackerel and Potatoes Recipe using Canned Mackerel
Enjoy a more delicious braised mackerel with potatoes, generously adding summer’s seasonal potatoes. The starch from the potatoes dissolves into the sauce, creating a rich flavor that clings perfectly to the mackerel and potatoes. Complete a hearty meal with this recipe, which makes the perfect side dish for rice!
Main Ingredients- 1 can canned mackerel (with liquid)
- 2 medium potatoes
- 1/4 onion
- 1/2 stalk green onion
- 1 chili pepper (red or green, optional)
- 1 cup water (200ml)
Seasoning Sauce (measured with tablespoon)- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 4 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- A pinch of black pepper
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 4 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the seasoning sauce for a delicious braise. In a small bowl, combine 1 Tbsp sugar, 2 Tbsp gochugaru, 1 Tbsp minced garlic, 4 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp gochujang, and a pinch of black pepper. Mix well.
Step 2
When using canned mackerel, opening the can in advance can help maintain the freshness of the contents. (Note: Purine compounds can volatilize during the cooking process.)
Step 3
Now, let’s prepare the vegetables. Peel the potatoes and cut them into thick slices, about 1cm thick. Thinly slice the onion, and diagonally slice the green onion and chili pepper. (Tip: For one can of mackerel, this amount of vegetables is appropriate. If you are using two cans, you might want to increase the vegetable quantity slightly.)
Step 4
In a wide pot, place the sliced potatoes at the bottom. Pour half of the prepared seasoning sauce and 1 cup (200ml) of water over the potatoes. Cover with a lid and cook over medium heat for about 10 minutes until the potatoes are partially tender.
Step 5
After 10 minutes, remove the lid and add the entire can of mackerel, including the liquid. Pour in the remaining seasoning sauce and add the sliced onion. It’s important to cook with the lid off at this stage so the sauce reduces and concentrates the flavor.
Step 6
Since the potatoes are partially cooked and the mackerel is already cooked, you just need to simmer until the sauce thickens to your liking. Avoid stirring too often during cooking, as this can cause the potatoes or mackerel to break apart. Let it simmer gently. When the sauce has nearly reduced, add the diagonally sliced green onions and chili peppers, and simmer for a final moment to complete this delicious braised mackerel and potatoes.
Step 7
Adding sesame oil to the sauce not only enhances the flavor but also effectively removes any fishy smell from the mackerel. Be sure to add 1 tablespoon for an extra layer of aroma.
Step 8
The well-braised potatoes will absorb the seasoning and become wonderfully soft and flavorful. Mash the potatoes and sauce together over warm rice, and enjoy a piece of mackerel dipped generously in the sauce. You’ll finish a bowl of rice in no time! Enjoy your meal.
