Spicy Braised Mackerel with Zucchini
A Must-Try Recipe for Flavorful Braised Mackerel with Zucchini (Mackerel Preparation & Secret Sauce)
Enjoy the delightful combination of tender zucchini and plump mackerel infused with a savory, spicy sauce! The zucchini, slow-cooked until soft from skin to core, pairs perfectly with the flavorful mackerel. Alternating bites of both will have you finishing a bowl of rice in no time! A truly irresistible side dish for all ages.
Main Ingredients- 570g Mackerel, cleaned and trimmed
- 1 Round Zucchini
- 2 Korean Green Chilies (Cheongyang)
- 1 Red Chili
- 1 Large Green Onion (Scallion)
- 1 Onion
- 100ml Cooking Sake (or Mirin)
- 700ml Water
Broth Ingredients- 7 Dried Anchovies for soup
- 3 Dried Scads (or Dried Anchovies)
- 1 Sheet Dried Kelp (Kombu, approx. 5x5cm)
Spicy Sauce- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Fish Sauce (e.g., Kkanari or Myeolchi)
- 1 Tbsp Plum Extract (Maesilcheong)
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1.5 Tbsp Minced Garlic
- 1/2 Tsp Minced Ginger
- 2 Tbsp Water
- 7 Dried Anchovies for soup
- 3 Dried Scads (or Dried Anchovies)
- 1 Sheet Dried Kelp (Kombu, approx. 5x5cm)
Spicy Sauce- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Fish Sauce (e.g., Kkanari or Myeolchi)
- 1 Tbsp Plum Extract (Maesilcheong)
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1.5 Tbsp Minced Garlic
- 1/2 Tsp Minced Ginger
- 2 Tbsp Water
Cooking Instructions
Step 1
Using kitchen scissors, carefully trim off all the visible fins from the mackerel (dorsal, belly, and tail fins). This makes the fish easier to handle and eat.
Step 2
Inside the cavity of the mackerel, you might find residual blood or small bits of organs. Rinse the inside thoroughly under cold running water to remove any impurities and reduce any fishy smell.
Step 3
Lightly trim the mouth area of the fish. Then, cut the mackerel into about 5 diagonal pieces. Cutting them on a bias prevents them from breaking apart easily during cooking and ensures a tender texture.
Step 4
Place the cut mackerel pieces in a bowl and pour 100ml of cooking sake (or mirin) over them. Let it marinate for about 10 minutes. This step is crucial for removing any fishy odor and tenderizing the fish. After marinating, gently pat the fish dry.
Step 5
Slice the onion into thick pieces. Cut the green chilies, red chili, and green onion diagonally into bite-sized pieces. You can remove the seeds from the chilies if you prefer less heat.
Step 6
Cut the round zucchini into thick half-moon or quarter-round shapes, about 1.5 cm thick. Zucchini shrinks significantly during cooking, so don’t worry about cutting them too large. Trim off the tough ends of the zucchini.
Step 7
In a small bowl, combine all the sauce ingredients: gochugaru, fish sauce, plum extract, soy sauce for soup, minced garlic, minced ginger, and water. Mix well until you have a smooth, flavorful sauce.
Step 8
In a pot or deep pan, lightly toast the broth ingredients (dried anchovies, dried scads, kelp) over low heat for 1-2 minutes. This helps to release their umami flavors and remove any fishy smell. You can place them in a mesh bag or strain them later.
Step 9
Arrange the sliced onion, green onion, chilies, and zucchini over the toasted broth ingredients (or on top of the broth bag). Sprinkle about 2/3 of the prepared spicy sauce evenly over the vegetables. Gently toss to coat them with the sauce.
Step 10
Next, place the mackerel pieces amongst the vegetables. Drizzle the remaining 1/3 of the sauce over the top of the mackerel, ensuring good flavor coverage.
Step 11
Pour in 700ml of water. Cover the pot with a lid and bring to a boil over high heat for about 5 minutes. Once boiling, reduce the heat to medium and simmer for 30 minutes. Finally, lower the heat to low and continue to braise for another 30-40 minutes, or until the mackerel is tender and the sauce has thickened and absorbed into the ingredients. Basting the fish with the sauce periodically will enhance the flavor and prevent drying.
Step 12
About 10 minutes before the end of cooking, taste the sauce and adjust the seasoning if necessary. If it’s not salty enough for your preference, add a little more soy sauce for soup. Your delicious and tender braised mackerel with zucchini is now ready to serve!
