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We hope you got benefit 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 cook it.
The ingredients needed to make Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste:
- Get Mackerel
- Take Daikon radish
- Take knob Ginger
- Use Japanese leek (or green onion)
- Provide Garlic
- Use Sake
- Prepare Gochujang
- Take Soy sauce
- You need Water
- You need Sesame seeds
Instructions to make Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste:
- 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.
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