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

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We hope you got insight from reading it, now let’s go back to mother's stewed mackerel and daikon radish with gochujiang chilli paste recipe. You can cook mother's stewed mackerel and daikon radish with gochujiang chilli paste using 10 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste:
  1. Take 2 fillets Mackerel
  2. Provide 1/2 Daikon radish
  3. You need 1 knob Ginger
  4. Provide 200 ml Japanese leek (or green onion)
  5. Take 1 clove Garlic
  6. Take 1 tbsp Sake
  7. Use 3 tbsp Gochujang
  8. You need 1 tbsp Soy sauce
  9. Get 133 ml Water
  10. Take 1 Sesame seeds
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.

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