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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, mother's stewed mackerel and daikon radish with gochujiang chilli paste. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. 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 are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. 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.

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