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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mother's stewed mackerel and daikon radish with gochujiang chilli paste. One of my favorites. 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 popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste is something which I have loved my entire life.

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

To begin with this particular recipe, we must first prepare a few components. You can cook mother's stewed mackerel and daikon radish with gochujiang chilli paste using 10 ingredients and 6 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste:

1. Take 2 fillets Mackerel
2. Take 1/2 Daikon radish
3. Make ready 1 knob Ginger
4. Make ready 200 ml Japanese leek (or green onion)
5. Prepare 1 clove Garlic
6. Make ready 1 tbsp Sake
7. Get 3 tbsp Gochujang
8. Prepare 1 tbsp Soy sauce
9. Prepare 133 ml Water
10. Take 1 Sesame seeds

Instructions

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.

As simple as that Simple Way to Prepare Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste

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