Spicy and Sweet Braised Mackerel with Potatoes
Recipe for Delicious Braised Mackerel with Potatoes
Introducing a recipe for delicious braised mackerel with potatoes, where flaky mackerel and tender potatoes meld perfectly in a spicy and sweet sauce. This dish is a true rice-lover’s delight! Follow along for tips on how to make it incredibly flavorful without any fishy smell.
Main Ingredients- 1 mackerel
- 2 medium potatoes
- 1/2 medium onion
- 1 Korean chili pepper (cheongyang)
- 20cm green onion
Seasoning Ingredients- 1.5 Tbsp gochujang (Korean chili paste)
- 3 Tbsp spicy gochugaru (Korean chili powder)
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp corn syrup (or oligodang)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 2 Tbsp soju (or mirin)
- Pinch of black pepper
- 500ml water
- 1.5 Tbsp gochujang (Korean chili paste)
- 3 Tbsp spicy gochugaru (Korean chili powder)
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp corn syrup (or oligodang)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 2 Tbsp soju (or mirin)
- Pinch of black pepper
- 500ml water
Cooking Instructions
Step 1
First, peel the potatoes and cut them into thick slices, about 1.5cm thick. Cutting them too thin might cause them to break apart while cooking, so aim for a substantial thickness.
Step 2
Peel the onion and slice it thickly into strips, about 1.5cm thick. Slicing it to a similar thickness as the potatoes will help them cook evenly together.
Step 3
Slice the green onion diagonally and finely chop the Korean chili pepper to add a spicy kick. If you prefer it spicier, you can increase the amount of chili pepper or leave the seeds in.
Step 4
In a wide, flat-bottomed pot, place the sliced potatoes at the bottom. This prevents the potatoes from burning in the sauce and ensures they cook tenderly alongside the mackerel.
Step 5
Next, place the whole mackerel (1) attractively on top of the potatoes in the pot. It’s best to use a mackerel that has been cleaned thoroughly, with fins and innards removed.
Step 6
Now, let’s make the delicious sauce. In a bowl, combine 1.5 Tbsp gochujang, 3 Tbsp spicy gochugaru, 3 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp corn syrup, 1 Tbsp minced garlic, 1 Tbsp sesame oil, 2 Tbsp soju (or mirin), and a pinch of black pepper. Mix well until there are no lumps.
Step 7
Spread the prepared sauce evenly over the mackerel and potatoes, ensuring it covers them completely. Next, carefully pour 500ml of water around the edges of the pot. You can adjust the amount of water as needed.
Step 8
Cover the pot and bring it to a boil over medium heat. Once boiling, reduce the heat to low and simmer for about 15-20 minutes, or until the potatoes and mackerel are fully cooked and the sauce has reduced to a thick consistency. Basting occasionally with the sauce will enhance the flavor. Finally, add the sliced green onion and Korean chili pepper, and simmer for another minute or two. Your delicious braised mackerel with potatoes is ready to be enjoyed with a bowl of hot rice!
