Mackerel Simmered to Perfection at Home
Make Delicious Simmered Mackerel That Rivals Restaurant Taste
Sometimes, when I cook, recipes turn out so delicious that I think it would be a waste to buy them at a restaurant. Among those, this simmered mackerel recipe is what I’m most confident about. If you love fish stews, I highly recommend trying this method. It’s a recipe that will elevate your everyday meals and impress your family and friends.
Main Ingredients- 3 pieces of radish, cut into large chunks (about 2 inches thick)
- 1 whole mackerel, cut into portions
- 1/2 onion
Seasoning Ingredients- 1 Tbsp soy sauce
- 1 Tbsp plum extract
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp red chili paste (gochujang)
- 1 Tbsp red chili flakes (gochugaru)
- A pinch of toasted sesame seeds
- 1 bowl of water (approx. 200-250ml)
- 1 Tbsp soy sauce
- 1 Tbsp plum extract
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp red chili paste (gochujang)
- 1 Tbsp red chili flakes (gochugaru)
- A pinch of toasted sesame seeds
- 1 bowl of water (approx. 200-250ml)
Cooking Instructions
Step 1
First, wash and peel the radish, then cut it into large pieces, about 2 inches thick. Arrange all the sliced radish at the bottom of your pot. The radish not only helps to remove any fishiness from the mackerel but also absorbs the sauce beautifully, adding depth to the flavor.
Step 2
Peel and slice the 1/2 onion into easy-to-eat pieces, and place them over the radish. You can julienne the onion or cut it into larger chunks based on your preference. If you like, you can add other vegetables like green onions or chili peppers here. Once the onion is in place, arrange the cut mackerel pieces on top, ensuring they don’t overlap too much.
Step 3
Now, let’s prepare the delicious seasoning sauce. In a small bowl, combine 2 tablespoons of sugar, 1 tablespoon of red chili flakes, and 1 tablespoon of plum extract for a sweet and savory flavor.
Step 4
Add 1 tablespoon of red chili paste, 1 tablespoon of soy sauce (for that essential umami), and 1 tablespoon of minced garlic for aroma. Mix all these ingredients thoroughly with a spoon until you have a well-combined sauce. Using chopsticks or a small whisk can make mixing even easier.
Step 5
Pour the well-prepared seasoning sauce evenly over the radish, onion, and mackerel arranged in the pot. Make sure to coat everything generously so the flavors can meld together.
Step 6
Finally, add 1 bowl of water (approximately 200-250ml) to the pot, pouring it along the sides. Be careful not to add too much water, as this can dilute the flavor of the stew. Your mackerel simmered stew is now ready to be cooked!
Step 7
It’s time to cook! Set your stove to medium heat. Once the simmering begins, make sure to keep the lid tightly closed. Cooking with the lid on traps moisture, preventing the ingredients from drying out and allowing the sauce to penetrate deeply, resulting in a much more tender and flavorful simmered mackerel.
Step 8
Periodically, lift the lid to check how much the sauce has reduced. After about 20 to 30 minutes of simmering, the sauce should be nicely thickened, and the radish and mackerel should be tender and cooked through. If the sauce reduces too quickly, lower the heat slightly. Conversely, if it’s not reducing enough, remove the lid and let it simmer uncovered for a bit longer. When the radish becomes translucent and the mackerel is fully cooked, as shown in the picture, your delicious simmered mackerel is ready! The wonderful aroma is an added bonus.
Step 9
Transfer the finished simmered mackerel to a serving dish. For an enhanced presentation and taste, you can garnish it with fresh vegetables like chopped green onions or chili peppers, according to your preference. I opted for a simple finish with a sprinkle of toasted sesame seeds. Enjoy this delightful dish with a bowl of warm rice!
