Mackerel and radish that has been braised in a spicy, savory sauce makes up this recipe. It also goes well with steamed rice or it can be eaten as a filling for a lettuce vegetable wrap. Give it a try!
Ingredients You Will Need:
- 2 PCS. of Large Mackerel: gutted, cleaned and filleted
- 1 large Korean Radish: peeled and sliced thinly
- 2 Cups of Water
- 2 TBSP. of Gochugaru, Korean Chili Powder (This is available in most Asian groceries)
- 2 TBSP. of Gochurang, Korean Chili Paste (This is available in most Asian groceries)
- 2 TBSP. of Soju, Korean Rice Wine (This is available in most Asian groceries)
- 2 TBSP. of Light Soy Sauce
- 1 TBSP. of Sugar
- 4 Cloves of Garlic: minced
- 1 Thumb-sized Ginger: minced
- 2 PCS. of Red Chili Pepper: seeded and chopped
- 2 Stalks of Green Onions: chopped
Instructions:
-1- Place the water into a pot. Now add the radish and bring it to a boil. Cook on low heat for 10 minutes.
-2- Prepare the Sauce
In a large bowl, combine the following ingredients: Gochugaru, Gochurang, Soju, Soy sauce, sugar, garlic, ginger and red chilli pepper. Mix these ingredients well and set it aside.
-3- Now add the sliced Mackerel to the radish. Pour the prepared sauce on top of the fish. Now simmer until the sauce has been reduced to half. Do not stir but spoon some of the sauce on top of the fish. Turn up the heat and continue cooking the fish for about 7 more minutes.
Put the lid on but allow a small space in order to allow the sauce to evaporate.
Lower the heat and now simmer for a further 12 minutes.
-4- Remove from the heat and transfer to a serving dish. Garnish with the chopped green onions.
-5- Serve Immediately
-6- Enjoy!
((Images were Provided by Google Images Search))
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