Spicy Braised Salted Mackerel: A True Rice Stealer!
Recipe for Spicy Braised Salted Mackerel
Salted mackerel is often enjoyed grilled, but today, let’s try it in a delicious, spicy braised dish for a delightful change! By adding plenty of refreshing radish and sweet onion to the savory salted mackerel, and simmering it into a flavorful, spicy stew, you’ll create the ultimate side dish for rice that everyone will love. Here’s a simple yet deeply flavorful recipe for braised salted mackerel!
Main Ingredients- Salted mackerel, 1 portion (cleaned)
- Radish, cut into large chunks (appropriate amount)
- Onions, 2 (sliced)
- Green onion, 1/2 stalk (sliced diagonally)
Seasoning Ingredients- Gochugaru (Korean chili powder), 3 Tbsp
- Anchovy sauce, 2 Tbsp (or sand lance sauce)
- Mirin (rice wine), 1 Tbsp
- Water, 200ml
- Cheongyang chili peppers, 3 (minced)
- Minced garlic, 1 Tbsp
- Gochugaru (Korean chili powder), 3 Tbsp
- Anchovy sauce, 2 Tbsp (or sand lance sauce)
- Mirin (rice wine), 1 Tbsp
- Water, 200ml
- Cheongyang chili peppers, 3 (minced)
- Minced garlic, 1 Tbsp
Cooking Instructions
Step 1
First, prepare the radish which will add depth of flavor to the stew. Cut the radish into large chunks, about 1 to 1.5 cm thick. Cutting it large prevents it from breaking apart during cooking and provides a better texture.
Step 2
Peel the onions and slice them into strips. Sliced onions will make the braising liquid sweeter and softer.
Step 3
Wash the green onions and slice them diagonally about 1 cm thick. They will be added at the end to add a fresh aroma.
Step 4
Mince the Cheongyang chili peppers to add spiciness. You can adjust the amount according to your preference for heat.
Step 5
In a bowl, combine gochugaru (3 Tbsp), anchovy sauce (2 Tbsp), mirin (1 Tbsp), water (200ml), and minced garlic (1 Tbsp). Mix well to create the delicious seasoning paste in advance. While you can use soy sauce, anchovy sauce is recommended for its umami flavor.
Step 6
Place the large chunks of radish at the bottom of a wide pot. This prevents the mackerel from sticking to the bottom and burning, and allows the radish to absorb the flavors, becoming tender as it cooks.
Step 7
Arrange the sliced onions attractively over the radish, and pour about half of the prepared seasoning mixture evenly over the onions and radish.
Step 8
Now, carefully place the prepared salted mackerel pieces into the pot, arranging them nicely. Salted mackerel is already salted, so you don’t need to add extra salt.
Step 9
Drizzle the remaining half of the seasoning mixture evenly over the mackerel. This will help the flavors penetrate the fish.
Step 10
Add the remaining sliced onions on top of the mackerel, and pour all the remaining seasoning mixture over them. Layering ensures the flavors are evenly distributed for a delicious braise.
Step 11
Finally, sprinkle the minced Cheongyang chili peppers on top. Cover the pot with a lid and simmer over medium heat for about 30 minutes, or until the salted mackerel is cooked through. If the liquid reduces too much, you can add a little more water.
Step 12
Once the mackerel and radish are sufficiently cooked, add the diagonally sliced green onions. Cover again (or leave slightly ajar) and let it steam for another 2-3 minutes. The fresh aroma of the green onions will complete your delicious braised salted mackerel!
