Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste Recipe

Name: Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fillets Mackerel; 1/2 Daikon radish; 1 knob Ginger; 200 ml Japanese leek (or green onion); 1 clove Garlic; 1 tbsp Sake; 3 tbsp Gochujang; 1 tbsp Soy sauce; 133 ml Water; 1 Sesame seeds

Servings: persons

1
Cut each fillet into 3 even pieces.
2
Sprinkle lightly with salt and chill in the fridge for about 1 hour to firm up the flesh.
3
Peel the daikon radish and cut into 1-cm thick half rounds.
4
Thinly slice the ginger.
5
Cut the Japanese leek into 3-cm lengths.
6
Grate or crush the garlic.
7
Put the daikon radish in a sauce pan.
8
(It will break apart while cooking if you add the fish first).
9
Add the mackerel, Japanese leek.
10
ginger, grated garlic, and sake.
11
Add the gochujiang, soy sauce, and water.
12
Bring to a boil, then reduce the heat to low and simmer.
13
Ladle the sauce over the fish occasionally to allow the mackerel to absorb the flavour.
14
It's done when the daikon becomes tender.
15
Sprinkle with plenty of sesame seeds.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 fillets Mackerel, 1/2 Daikon radish, 1 knob Ginger, 200 ml Japanese leek (or green onion), and more.

Yes, Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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