Braised mackerel with white radish

Name: Braised mackerel with white radish
Yield: Serves 2–4
Cuisine: Korean
Ingredients: 30 ml/2 tbsp sake or rice wine; 120 ml/4 fl oz/½ cup light soy sauce; 300 g/11 oz Chinese white radish, peeled; 1 large mackerel, filleted; 1 red chilli, seeded and sliced; 1 green chilli, seeded and sliced; 10 ml/2 tsp Korean chilli powder; ½ onion, chopped; 30 ml/2 tbsp maple syrup; 3 garlic cloves, crushed

Preparation info

Serves
2–4

Difficulty
Easy

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.

Ingredients

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

Asia
Korea
Fish course
Pescatarian
Street Food

Method

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.
Pour the soy sauce over the fish and add 200ml/7

Ingredients

Method

Photos