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Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste

Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste

When the cold weather sets in, mackerel are plump and in season. For a rich flavor, simmer them with daikon and season with gochujiang. This dish is great in the autumn and winter.

Ingredients: 2 servings

Mackerel
2 fillets
Daikon radish
1/2
Ginger
1 knob
Japanese leek (or green onion)
1 cup
Garlic
1 clove
Sake
1 tablespoon
Gochujang
3 tablespoons
Soy sauce
1 tablespoon
Water
2/3 cup
Sesame seeds
as needed

Steps

1. Cut each fillet into 3 even pieces. Sprinkle lightly with salt and chill in the fridge for about 1 hour to firm up the flesh.
2. Peel the daikon radish and cut into 1-cm thick half rounds. Thinly slice the ginger. Cut the Japanese leek into 3-cm lengths. Grate or crush the garlic.
3. Put the daikon radish in a sauce pan. (It will break apart while cooking if you add the fish first).
4. Add the mackerel, Japanese leek. ginger, grated garlic, and sake.
5. Add the gochujiang, soy sauce, and water. Bring to a boil, then reduce the heat to low and simmer.
6. Ladle the sauce over the fish occasionally to allow the mackerel to absorb the flavour. It's done when the daikon becomes tender. Sprinkle with plenty of sesame seeds.

Story Behind this Recipe

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