Half an Hour to Cooking Extraordinary Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste
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To cook an extraordinary Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste, below are the components needed:
- Prepare 2 fillets of Mackerel.
- Use 1/2 of Daikon radish.
- Use 1 of knob Ginger.
- Prepare 200 ml of Japanese leek (or green onion).
- Get 1 clove of Garlic.
- Use 1 tbsp of Sake.
- Use 3 tbsp of Gochujang.
- Provide 1 tbsp of Soy sauce.
- You need 133 ml of Water.
- Get 1 of Sesame seeds.
After readying the ingridients, next you are good to cook your tasty Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste by following the procedures below:
- 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..
Can I sub it for the Thai chili paste? Not and end up with a Thai Curry. The two are very different Animals the only ingredient they share is Red Chilies. Gochujang Is sweet and fermented neither of which a Thai Curry Paste is. The daikon radish tastes worlds apart from the red radish that is more popular in Western cuisine.
Recipe : Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste
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