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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mother's stewed mackerel and daikon radish with gochujiang chilli paste. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste is something which I have loved my entire life. They’re nice and they look fantastic.

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

To begin with this recipe, we have to first prepare a few components. 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. Prepare 2 fillets Mackerel
2. Prepare 1/2 Daikon radish
3. Prepare 1 knob Ginger
4. Make ready 200 ml Japanese leek (or green onion)
5. Get 1 clove Garlic
6. Take 1 tbsp Sake
7. Make ready 3 tbsp Gochujang
8. Get 1 tbsp Soy sauce
9. Make ready 133 ml Water
10. Get 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 Steps to Make Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste

So that is going to wrap this up for this special food mother's stewed mackerel and daikon radish with gochujiang chilli paste recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

Print this page