Spicy Braised Mackeral

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Christy Lee

Ingredients

  • 1
    Whole Mackeral
    Cleaned, Chopped into 4 pieces
  • 4
    cloves Garlic
    Coarsely minched
  • 1
    tablespoon Black Pepper
  • 3
    tablespoon Gochujang
  • 1
    whole Daikon
    You'll need a small size daikon, sliced into half moon pieces. Cut 1 inch thick.
  • 1
    tablespoon Plum Extract
  • 2
    pieces Scallions
    Cut into 3 inch pieces
  • 2
    tablespoon Gochugaru or Korean Red pepper powder

Instructions

1
1 Whole Mackeral (Cleaned, Chopped into 4 pieces )
2
1 whole Daikon (You'll need a small size daikon, sliced into half moon pieces. Cut 1 inch thick.) 2 pieces Scallions (Cut into 3 inch pieces )4 cloves Garlic (Coarsely minched ). 2 tablespoon Gochugaru or Korean Red pepper powder 1 tablespoon Plum Extract 3 tablespoon Gochujang 1 tablespoon Black Pepper
3
Add the daikon into the pot and top it with the mackeral pieces. Pour the sauce all over the fish and cover with the lid. Let this come to a boil on high heat. Lower the heat to medium low and continue cooking until the sauce has reduced to half.
4
Add into scallions and cook for another five minutes. Serve immediately.
5
Be careful of the fish bones. Serve with rice. Enjoy the fish and daikon together. For leftovers, reheat in microwave for 1 minute or on stovetop.
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