Braised Mackerel

….This is the first recipe I learned from my mother-in-law after marriage. The braised mackerel was one of the my father-in-law’s favorite dishes, also he ate it everyday. He liked it so much that there was a special pot for this dish on the stove. Spicy dried red pepper and ginger enhance the flavor and remove the fishy taste. Mackerel is a popular nutrient-dense fish. It has great commercial value throughout the world. You can find them on the menu of most restaurants worldwide. Most fish lovers consider them a good choice for their incredible flavor and various health benefits. Koreans love mackerel so much. The price of mackerel wasn’t expensive when I lived in Korea. Anyone could put it on their table without hesitation. I don’t know if it is still inexpensive. It’s a pity now that ingredients that can be easily obtained everywhere are changing over the years. By the way, my husband and my daughter LACEY still like this dish. My husband always misses his father and mother when he eats this dish. This is my husband’s soul food.

Servings: 4

Time: 50 minutes

Ingredients:

1. 1 lb fresh mackerel, cut into half
2. 5 cups water
3. 6 tbsp soy sauce
4. 2 tbsp Mat-Gan-Jang
5. 3 tbsp muscovado
6. 4 tbsp rice syrup
7. 3 tbsp Mirin
8. 2 tbsp sake
9. 4 dried chili pepper
10. 1 1/2 green onion, cut into 2–3 inches
11. 1 onion, cut into 4 pieces
12. 6 garlic cloves, sliced
13. 1 tbsp tuna sauce
14. 2 tbsp plum extract
15. fresh ginger to taste

Cooking Instructions:

1. Heat a pot with medium high heat and add the water, soy sauce, Mat-Gan-Jang, muscovado, rice syrup, Mirin, sake, dried chili pepper, green onion, garlic, tuna sauce, fresh ginger, and plum extract into the pot to boil them for 5 minutes.

2. After boiling, add the mackerel into the pot to boil them 25–30 minutes with a lid.

3. After 25–30 minutes, keep simmering them for 5–10 minutes without the lid.

4. Serve it with a bowl of streamed rice.

You can also view this recipe on instagram.

https://www.instagram.com/p/CouivxepxZH/