Mackerel and Mushroom Rice Bowl
Healthy and Flavorful Jeju Mackerel and Mushroom Rice Bowl: A Seasonal Delight
Winter mackerels are known to melt in your mouth, and this Mackerel and Mushroom Rice Bowl is packed with rich, tender, and healthy goodness! Using pre-filleted Jeju Mackerel from Changhae Fisheries makes it even easier to create a variety of delicious dishes. Enjoy a satisfying and nutritious meal.
Main Ingredients- 1/4 fillet Jeju mackerel (pre-boned)
- 1 handful of oyster mushrooms (approx. 50g)
- 1/4 onion (approx. 50g)
- 1/2 stalk green onion (approx. 30g)
- A few slices of lemon (optional)
- 1 bowl of warm rice
- 1 Tbsp cooking wine (mirin)
- Pinch of salt
- Pinch of black pepper
Sauce Ingredients- 3 Tbsp soy sauce
- 3 Tbsp water
- 1 Tbsp oligosaccharide (or honey)
- 2 Tbsp cooking wine (mirin)
- Pinch of black pepper
- 1/4 tsp minced garlic
- 3 Tbsp soy sauce
- 3 Tbsp water
- 1 Tbsp oligosaccharide (or honey)
- 2 Tbsp cooking wine (mirin)
- Pinch of black pepper
- 1/4 tsp minced garlic
Cooking Instructions
Step 1
First, season the pre-boned Jeju mackerel with 1 Tbsp cooking wine, a pinch of salt, and a pinch of black pepper, ensuring it’s evenly coated. This helps to remove any fishy odor and makes the mackerel wonderfully tender.
Step 2
Prepare the oyster mushrooms by removing the tough ends and tearing or slicing them into bite-sized pieces. Peel and thinly slice the onion. Cut the green onion into long, thin strips, about 3-4 cm in length, focusing on the white parts.
Step 3
Soak the julienned green onions in cold water for about 10 minutes. This step removes their strong pungent flavor and enhances their crispiness. Drain them thoroughly before use.
Step 4
Heat a pan over medium heat and add a little cooking oil. Sauté the sliced onions and oyster mushrooms. Season them lightly with salt and pepper as they cook to bring out their flavors. Continue stir-frying until the onions become translucent and the mushrooms soften.
Step 5
Set the sautéed vegetables aside in the same pan. Add a little more oil and place the seasoned mackerel fillets in the pan. Pan-fry over medium heat until golden brown and cooked through on both sides, ensuring the fish is flaky and moist inside. (If desired, you can place lemon slices alongside the mackerel while frying for an aromatic touch.)
Step 6
In a small pot or pan, combine all the sauce ingredients: 3 Tbsp soy sauce, 3 Tbsp water, 1 Tbsp oligosaccharide, 2 Tbsp cooking wine, a pinch of black pepper, and 1/4 tsp minced garlic. Stir well to combine. Simmer over low heat until the sauce bubbles and the minced garlic is fragrant and cooked, slightly thickening. Be careful not to let it burn.
Step 7
Assemble the bowl by placing a generous portion of warm rice in a serving bowl. Arrange the pan-fried mackerel and sautéed vegetables (onions and oyster mushrooms) on top of the rice. Drizzle with the prepared sauce, and garnish with the crisp julienned green onions and optional lemon slices for a beautiful and delicious finish. Enjoy your meal!
