Braised mackerel with white radish

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

Oily fish such as mackerel is a perfect match for the clean, dry taste of sake. Garlic and chilli mute the strong flavour of the fish, while the diced radish absorbs all the flavours of the cooking liquid for a unique and delicious taste.


  • 1 large mackerel, filleted
  • 300 g/11 oz Chinese white radish, peeled


  1. Slice the mackerel into medium-size pieces. Cut the radish into 2.5cm/1in cubes, and then arrange evenly across the base of a large pan. Cover with a layer of mackerel.
  2. Pour the soy sauce over the fish and add 200ml/7