Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste.
Hey everyone, hope you are having an amazing day today. Today, we're going to make a special dish, mother's stewed mackerel and daikon radish with gochujiang chilli paste. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mother's stewed mackerel and daikon radish with gochujiang chilli paste using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste:
- {Make ready 2 fillets of Mackerel.
- {Make ready 1/2 of Daikon radish.
- {Take 1 of knob Ginger.
- {Make ready 200 ml of Japanese leek (or green onion).
- {Get 1 clove of Garlic.
- {Prepare 1 tbsp of Sake.
- {Take 3 tbsp of Gochujang.
- {Prepare 1 tbsp of Soy sauce.
- {Make ready 133 ml of Water.
- {Take 1 of Sesame seeds.
Instructions to make Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste:
- 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..
- 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..
- Put the daikon radish in a sauce pan. (It will break apart while cooking if you add the fish first)..
- Add the mackerel, Japanese leek. ginger, grated garlic, and sake..
- Add the gochujiang, soy sauce, and water. Bring to a boil, then reduce the heat to low and simmer..
- 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..
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