Korean inspired · intermediate
Braised Spicy Mackerel With Daikon Radish
Tender mackerel fillets braised over soft, savory daikon radish slices in a punchy garlic and chili broth.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Mix gochujang, gochugaru, soy sauce, minced garlic, and 3 tablespoons of vegetable broth in a bowl until smooth.
- 02
Arrange daikon radish rounds evenly in the bottom of a wide skillet or pan.
- 03
Pour remaining vegetable broth over the radishes, cover, and cook over medium heat for 10 minutes until slightly tender.
- 04
Lay mackerel fillets skin-side up over the partially cooked radish layers.
- 05
Spoon prepared spicy chili paste mixture over each fish piece.
- 06
Reduce heat to medium-low, cover pan, and simmer gently for 15 minutes without stirring to protect fish shape.
- 07
Scatter green onion pieces on top, spoon remaining pan juices over fish, and simmer uncovered for 3 final minutes.
- 08
Serve hot with daikon radish and spoon braising juices over individual bowls.
A LITTLE KITCHEN KNOW-HOW
Fish Jorim Layering
Simmering fish atop root vegetables so juices meld while preserving delicate fish flesh structure.
Notes from the kitchen
- Placing radish beneath fish protects fish skin from sticking to hot pan bases while infusing radish with flavor.
- Use fresh mackerel for the best flavor and minimal fishiness.
- Original home-cooking adaptation inspired by Korean inspired; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
