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

Name: Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste
Yield: 2 servings
Cuisine: American
Ingredients: 2 fillets Mackerel; 1/2 Daikon radish; 1 knob Ginger; 200 ml Japanese leek (or green onion); 1 clove Garlic; 1 tbsp Sake; 3 tbsp Gochujang; 1 tbsp Soy sauce; 133 ml Water; 1 Sesame seeds

cookpad.japan @cookpad_jp

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I heard that simmering daikon radish, mackerel, and red chilli is quite common in Korea, too.

If you put the daikon in the pan first the mackerel will not break apart while simmering.

I recommend adding garlic chives just before finishing. Recipe by catwoman

...

I heard that simmering daikon radish, mackerel, and red chilli is quite common in Korea, too.

If you put the daikon in the pan first the mackerel will not break apart while simmering.

I recommend adding garlic chives just before finishing. Recipe by catwoman

cookpad.japan @cookpad_jp

...

I heard that simmering daikon radish, mackerel, and red chilli is quite common in Korea, too.

If you put the daikon in the pan first the mackerel will not break apart while simmering.

I recommend adding garlic chives just before finishing. Recipe by catwoman

...

I heard that simmering daikon radish, mackerel, and red chilli is quite common in Korea, too.

If you put the daikon in the pan first the mackerel will not break apart while simmering.

I recommend adding garlic chives just before finishing. Recipe by catwoman

Saved

Ingredients

2 servings

2 filletsMackerel
1/2Daikon radish
1knob Ginger
200 mlJapanese leek (or green onion)
1 cloveGarlic
1 tbspSake
3 tbspGochujang
1 tbspSoy sauce
133 mlWater
1Sesame seeds

Saved

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.