Mackerel and Radish Stew: A Delicious ‘Rice Thief’ Recipe
Mackerel and Radish Stew: A Flavorful Dish to Stimulate Your Appetite
Experience the perfect harmony of savory sauce, tender mackerel, and sweet radish! This ‘Mackerel and Radish Stew’ is a magical dish that will have you finishing your rice bowl in no time. Create a wonderful meal that your whole family will rave about.
Main Ingredients- 2 fresh mackerel fillets
- 1/5 section of Korean radish (about 200g)
- 3 Cheongyang peppers (or other mild green chilies)
- 1 stalk of green onion
- 1 onion
- Rice water (water used to rinse rice)
- 1 Tbsp cooking oil
- Water
Spicy and Sweet Braising Sauce- 1 Tbsp gochujang (Korean chili paste)
- 4 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp tuna extract (or soup soy sauce)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp rice wine (or mirin)
- 2 Tbsp cooking syrup (or corn syrup)
- 1 Tbsp perilla oil (or sesame oil)
- A pinch of black pepper
- Salt (to adjust seasoning at the end)
- MSG/Dashida (optional, for added umami)
- 1 Tbsp gochujang (Korean chili paste)
- 4 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp tuna extract (or soup soy sauce)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp rice wine (or mirin)
- 2 Tbsp cooking syrup (or corn syrup)
- 1 Tbsp perilla oil (or sesame oil)
- A pinch of black pepper
- Salt (to adjust seasoning at the end)
- MSG/Dashida (optional, for added umami)
Cooking Instructions
Step 1
First, to remove any fishiness, soak the fresh mackerel in rice water for about 10-15 minutes. If you don’t have rice water, you can use cold water with a little dissolved salt.
Step 2
Now, let’s prepare the delicious braising sauce. In a bowl, combine 1 Tbsp gochujang, 4 Tbsp gochugaru, 2 Tbsp tuna extract, 1 Tbsp minced garlic, 2 Tbsp soy sauce, 1 Tbsp rice wine, 2 Tbsp cooking syrup, 1 Tbsp perilla oil, and a pinch of black pepper. Mix well until all ingredients are thoroughly combined to create the sauce.
Step 3
Prepare the accompanying vegetables. Slice the green onion diagonally, thinly slice the onion, and finely chop the Cheongyang peppers after removing the seeds for a milder heat.
Step 4
Peel the Korean radish and prepare about 1/5 of a section, which is approximately 200g.
Step 5
Cut the prepared radish into thick pieces, about 3-5 cm long and about 1 cm thick. This thickness helps prevent them from breaking apart too easily during cooking.
Step 6
In a wide pot or deep pan, arrange the thick radish pieces at the bottom. Spoon about 1 tablespoon of the prepared braising sauce evenly over the radish. This initial layer of sauce helps the radish absorb flavor as it cooks.
Step 7
Now, let’s cook the radish. Add 1 Tbsp of cooking oil to the pot, then pour in enough water to cover the radish (about 1.5 cups). Bring to a boil over medium-high heat, then reduce to medium-low heat and simmer for about 10-15 minutes until the radish becomes translucent and tender. If the water evaporates too much during cooking, add a little more water.
Step 8
To check if the radish is cooked, gently pierce it with a chopstick. If it slides in easily without resistance, the radish is perfectly tender.
Step 9
Once the radish is tender, carefully place the drained mackerel fillets on top of the radish. Arrange them nicely in the pot.
Step 10
Add the prepared onion slices, green onion pieces, and chopped Cheongyang peppers over the mackerel. Arrange them aesthetically.
Step 11
Pour the remaining braising sauce evenly over the fish and vegetables. Ample sauce is key to a deeply flavorful dish.
Step 12
At this point, add about 1/2 cup more water to ensure there’s enough liquid for braising without it becoming too dry. This will help create a moist stew. Now, get ready to simmer.
Step 13
Once the liquid comes to a boil, use a spoon to ladle the sauce over the mackerel and vegetables repeatedly. This ensures the sauce evenly coats everything. Reduce the heat to medium-low and let it simmer.
Step 14
This is a crucial step. Maintain medium-low heat and simmer for about 20 minutes, partially covering the pot, allowing the sauce to thicken and flavors to meld. Gently shake the pot or ladle more sauce over the fish occasionally to prevent sticking and ensure even cooking. Be mindful not to let it burn.
Step 15
As the stew nears completion, taste the sauce and adjust the seasoning. If it’s not salty enough, add a little salt or Dashida to your preference. If the sauce is already well-seasoned, you can skip this step.
Step 16
Finally, when the sauce has thickened to a desirable consistency and the mackerel and radish are well-infused with flavor, your delicious Mackerel and Radish Stew is ready! Serve hot over a bowl of rice and enjoy.
