Spicy Braised Mackerel: A Flavorful Recipe That Will Make You Crave Rice
Savory and Spicy Braised Mackerel
Here’s a recipe for braised mackerel, a dish loved by many and a guaranteed rice-thief! I tried making this dish, which my mom enjoys, for the first time and it turned out incredibly delicious. The spicy sauce is so flavorful that you’ll easily finish a bowl of rice with it. The tender mackerel, slowly braised with radish, creates a perfect harmony of savory and spicy notes. This detailed guide will help even beginners create this delightful dish.
Main Ingredients- 2 fillets of boneless mackerel
- 1 Korean radish (medium size, peeled)
Spicy Braising Sauce- 3 Tbsp soy sauce (regular)
- 1 Tbsp Korean soy sauce (soup soy sauce)
- 4 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 5 Tbsp minced garlic
- 1 handful green onions (chopped)
- 2g ginger powder (or 1 tsp ginger juice)
- 3g black pepper (a pinch)
- 100ml water
- 3 Tbsp soy sauce (regular)
- 1 Tbsp Korean soy sauce (soup soy sauce)
- 4 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 5 Tbsp minced garlic
- 1 handful green onions (chopped)
- 2g ginger powder (or 1 tsp ginger juice)
- 3g black pepper (a pinch)
- 100ml water
Cooking Instructions
Step 1
First, rinse the boneless mackerel fillets lightly under running water and pat them dry. Be gentle to avoid breaking the fish. Slice the Korean radish into approximately 1cm thick pieces and arrange them at the bottom of a pot. This prevents the radish from burning and allows the fish to absorb its flavor, making the dish more delicious. Place the prepared mackerel fillets attractively on top of the radish.
Step 2
Let’s make the flavorful sauce! In a bowl, combine 3 Tbsp soy sauce, 1 Tbsp Korean soy sauce, 4 Tbsp gochujang, 2 Tbsp gochugaru, a generous 5 Tbsp minced garlic, chopped green onions, ginger powder, and a pinch of black pepper. Add 100ml of water and mix thoroughly with a spoon or whisk until smooth and well combined. Preparing the sauce beforehand ensures even seasoning.
Step 3
Pour the prepared sauce evenly over the mackerel fillets. Make sure to distribute it so it seeps between the fish and the radish. Then, add enough water to the pot to almost cover the radish. Turn the heat to high and bring it to a boil. Once boiling, reduce the heat slightly and cook for about 15-20 minutes, or until the radish is tender. Periodically, spoon some of the broth over the mackerel to help the flavors penetrate and keep the fish moist.
Step 4
Check if the radish is tender and translucent. Then, reduce the heat to medium-low and simmer for another 5-10 minutes, allowing the sauce to thicken and reduce. Be careful not to let the sauce reduce too much. Taste the sauce and adjust seasoning if needed – add a little more soy sauce if it’s too bland, or a small amount of water if it’s too salty.
Step 5
Serve the perfectly braised mackerel immediately with a hot bowl of rice for the best experience! If you have leftovers, let them cool completely, store them in an airtight container, and refrigerate. The next day, you can reheat the braised mackerel in a pot over low heat and simmer gently. It will taste just as delicious as when it was freshly made. Don’t forget to try mixing some of the leftover sauce with rice – it’s incredibly tasty!
