Spicy Braised Mackerel with Radish
How to Make Delicious Braised Mackerel with Radish, No Fishy Smell!
Autumn radishes are wonderfully sweet! Adding them to braised mackerel creates a truly satisfying dish that’s a perfect companion to rice. Simmered in a rich, savory sauce, a bite of the tender radish will have you finishing your rice in no time. Here’s how to make delicious braised mackerel with radish, ensuring no unpleasant fishy odor!
Key Ingredients for Braised Mackerel with Radish
- 1 whole mackerel (cleaned)
- 300g Korean radish (or daikon), peeled
- 2-3 Korean green chilies (or serrano peppers)
- 1 red chili pepper
- 1 large green onion (scallion)
- 1/2 medium onion
Sauce Ingredients for Flavorful Braising
- 2 Tbsp sugar
- 1 tsp doenjang (fermented soybean paste)
- 12 Tbsp soy sauce
- 2 Tbsp cheongju (rice wine)
- 1 Tbsp mirin (sweet rice wine)
- 2-3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 1/2 tsp minced ginger
- 3 cups water
- 2 Tbsp sugar
- 1 tsp doenjang (fermented soybean paste)
- 12 Tbsp soy sauce
- 2 Tbsp cheongju (rice wine)
- 1 Tbsp mirin (sweet rice wine)
- 2-3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 1/2 tsp minced ginger
- 3 cups water
Cooking Instructions
Step 1
The first secret to a delicious braised mackerel is eliminating any fishy smell. Rinse the mackerel thoroughly under cold running water. Then, soak it in rice water (the cloudy water from rinsing rice) for about 20 minutes. This will draw out any unpleasant odors. After 20 minutes, rinse it again under clean water and prepare it for cooking.
Step 2
Next, prepare your vegetables. Cut the radish into bite-sized pieces, about 2-3 cm thick, so it holds its shape while braising and absorbs the sauce well. Slice the green onion into 4cm lengths. Cut the onion into thick slices or strips. Thinly slice the green and red chilies on the diagonal for a decorative touch and a hint of spice.
Step 3
Now, let’s make the flavorful sauce. In a small bowl, combine the sugar, doenjang, soy sauce, cheongju, mirin, gochugaru, minced garlic, and minced ginger. Add about 1/4 cup of the water to the bowl and mix well until the paste is dissolved. The remaining water will be added directly to the pot.
Step 4
Choose a wide, deep pot for braising. Start by laying the cut radish at the bottom of the pot. Arrange the cleaned mackerel pieces on top of the radish. Pour in the remaining 3 cups of water. Add the sliced onions and green onions over the mackerel. (Tip: We prefer a saucier dish, so I used a generous amount of water. Feel free to adjust the water quantity based on your preference!)
Step 5
Pour the prepared sauce evenly over the mackerel and vegetables. Ensure the sauce coats everything well, as this is key to infusing flavor.
Step 6
Let’s start the braising process! Bring the pot to a boil over high heat, uncovered, for about 5 minutes. Boiling uncovered at high heat helps to remove any remaining fishy odors and allows the sauce to start penetrating the ingredients. After 5 minutes, reduce the heat to medium and cover the pot loosely, perhaps by propping the lid slightly ajar. This allows the dish to simmer gently while preventing too much liquid from evaporating.
Step 7
Continue to simmer over medium heat until the radish is tender and the flavors have melded, which typically takes about 15-20 minutes. During this time, periodically spoon some of the braising liquid from the bottom of the pot over the mackerel. This basting action ensures the fish is consistently coated in flavor and remains moist.
Step 8
Once the radish and mackerel are tender and the sauce has thickened slightly, add the sliced green and red chilies. Let it simmer for another minute or two until the chilies are tender-crisp and have released their aroma. This final addition brings a fresh kick of spice and color. Turn off the heat, and serve this comforting and delicious braised mackerel with radish, perfect for enjoying with a bowl of hot rice!
