How to make braised mackerel (cooked fish sauce)
It is braised mackerel that was frozen in the freezer because there were no suitable ingredients while thinking about the main menu, and it is braised mackerel with some leftover radish. I made the mackerel sauce almost the same as the stewed fish sauce. (Big drink: rice spoon measurement)
2 serving
Within 60 minutes
써지니
Ingredients
  • Mackerel
    300g
  • Water
    600ml
  • Broth
    1ea
  • Radish
    165g
  • onion
    95g
  • Cheongyang red pepper
    8g
  • Red pepper
    6g
  • leek
    36g
  • thick soy sauce
    3.5TS
  • Red pepper powder
    1.5TS
  • crushed garlic
    1.3TS
  • ginger powder
    0.4TS
  • brown sugar
    0.7TS
  • cooking wine
    2TS
  • ground pepper
    suitably
  • Rice water
Cooking Steps
STEP 1/14
To remove the fishy smell of defrosted mackerel, pour enough rice water to soak the mackerel and soak it for about 10 to 15 minutes.
STEP 2/14
Take out the mackerel soaked in rice water for about 15 minutes, rub the mackerel skin in running water with your hands, rinse it, and cut it into three pieces.
STEP 3/14
Cut radish into about 5mm thick pieces and prepare 1 coin stock.
STEP 4/14
Slice onions about 4mm thick and cut Cheongyang red pepper, red pepper, and green onion diagonally.
Prepare 1.2 tablespoons of minced garlic and 0.4 tablespoons of ginger powder. (We prepared ginger powder because we don't have ginger.)
STEP 5/14
3.5 tablespoons of soy sauce, 0.7 tablespoons of brown sugar, 2 tablespoons of cooking wine, 1.2 tablespoons of minced garlic. Add 0.4 tablespoons of ginger powder, 1.5 tablespoons of red pepper powder, and pepper and mix well.
STEP 6/14
Put 600ml of water, radish, and coin broth in a pot and boil it over high heat.
STEP 7/14
When the water boils up, boil the radish over medium heat until it is cooked gently. (The radish needs to be cooked well to soak the sauce well and enjoy it more.)
STEP 8/14
When the radish is cooked smoothly, put the braised fish sauce made with mackerel and sliced onions on top.
STEP 9/14
Put the sliced cheongyang pepper and red pepper on top of the sauce and boil over high heat.
STEP 10/14
When the soup boils up, reduce the heat slightly and pour the braised fish sauce evenly for about a minute.
STEP 11/14
Boil the pot lid slightly open and simmer for about 10 minutes on medium or medium low heat. (The soup may decrease quickly depending on the strength of the gas stove, so make sure not to burn in the middle.)
STEP 12/14
Open the lid and pour the sauce with a spoon, check the amount of soup, and boil it down for about 10 minutes with the lid open.
STEP 13/14
If the seasoning is bland, add thick soy sauce, and if the soup is insufficient, add water little by little and boil it.
STEP 14/14
Lastly, add the sliced green onion and boil it for a while, and the mackerel dish is braised mackerel.
Melt the uncorrupted mackerel in running water without taking it out of the pack. If you don't have ginger, you can add ginger. It's delicious when the radish is cooked well so that the seasoning is soaked well. Make a little bit of soup and mix rice with the soup and eat it with a piece of mackerel.
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