Easiest Way to Prepare Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, mother's stewed mackerel and daikon radish with gochujiang chilli paste. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste is something which I’ve loved my whole life. They’re fine and they look wonderful.

Simple Way to Prepare Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste

To begin with this recipe, we have to prepare a few ingredients. You can have mother's stewed mackerel and daikon radish with gochujiang chilli paste using 10 ingredients and 6 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste:

1. Get 2 fillets Mackerel
2. Get 1/2 Daikon radish
3. Take 1 knob Ginger
4. Get 200 ml Japanese leek (or green onion)
5. Take 1 clove Garlic
6. Get 1 tbsp Sake
7. Make ready 3 tbsp Gochujang
8. Get 1 tbsp Soy sauce
9. Get 133 ml Water
10. Make ready 1 Sesame seeds

Instructions

Instructions to make Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste:

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.

As simple as that Recipe of Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste

So that’s going to wrap it up with this special food mother's stewed mackerel and daikon radish with gochujiang chilli paste recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

Print this page