Tender and Moist Braised Mackerel Recipe
Make it tender and moist at home, just like in a restaurant!
This braised mackerel dish was inspired by fresh mackerel I found at a Korean grocery store during my trip to the US. I adjusted it to suit my younger daughter’s palate, making it not too spicy but rich in flavor. She loved how moist, tender, and non-fishy it was, so I’m sharing this recipe. Try making this delicious braised mackerel yourself!
Main Ingredients- 2 medium-sized fresh mackerel
- 1 large potato
- 2 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp chopped green onion
Braising Sauce- 8 Tbsp water
- 2 Tbsp oligo-dang (oligosaccharide syrup)
- 2 Tbsp soy sauce
- 2 Tbsp mirin (rice wine)
- 1/2 Tbsp shredded fresh ginger
- 1 Tbsp minced garlic
- 8 Tbsp water
- 2 Tbsp oligo-dang (oligosaccharide syrup)
- 2 Tbsp soy sauce
- 2 Tbsp mirin (rice wine)
- 1/2 Tbsp shredded fresh ginger
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, combine all the braising sauce ingredients in a bowl according to the measured ratios and mix well. Let the sauce sit for about 10 minutes to allow the flavors to meld and deepen. This step is crucial for enhancing the sauce’s aroma and taste.
Step 2
Next, slice the large potato into about 5mm thick rounds and arrange them evenly at the bottom of a pot. You can substitute potatoes with radish or onions if you prefer. Place the prepared mackerel on top of the potatoes. Then, generously sprinkle 2 tablespoons of gochugaru evenly over the top of the mackerel, ensuring it’s well-coated.
Step 3
Now, pour the delicious braising sauce, which you prepared and let rest, evenly over the mackerel and potatoes.
Step 4
Begin by simmering over high heat. Once the sauce starts to boil, reduce the heat to a setting slightly lower than medium. Cover the pot and let it braise gently for about 25 to 30 minutes. Heat control is a vital factor in the success of braised dishes, so be sure to cook it slowly over low heat. Occasionally, lift the lid and use a spoon to ladle some of the sauce over the mackerel as it cooks; this will make it even more moist and flavorful.
Step 5
When there’s a little bit of sauce remaining at the bottom, turn off the heat. Add a generous amount of chopped green onions, then immediately cover the pot and let it steam for about 10 minutes. During this resting period, the fragrant aroma of the green onions will subtly infuse into the fish, enhancing its taste.
Step 6
Finally, artfully arrange the finished braised mackerel on a serving dish. If you like, sprinkle a little more chopped green onion on top for an appealing presentation and an added burst of flavor. Enjoy this delicious dish with a warm bowl of rice!
