Ingredients and Weight:
- 8 medium-sized mackerels (about 1.5-2 pounds)
- 1 pound Korean white radish (or daikon), peeled and cut into 1-inch chunks
- 1/2 cup soy sauce
- 1/4 cup sugar
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 3 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 teaspoon ground black pepper
- 5 cups water
- 1/2 cup green onions, cut into 1-inch pieces (for garnish)
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Difficulty Level: 2 out of 5
Preparation Method Steps:
- Clean and gut the mackerels. Remove the heads and tails.
- In a large bowl, combine the soy sauce, sugar, rice vinegar, sesame oil, garlic, ginger, black pepper, and water. Mix well to dissolve the sugar.
- Add the mackerel and radish chunks to the marinade. Turn to coat evenly.
- Cover and refrigerate for at least 30 minutes, or up to overnight.
- Transfer the mackerel and radish to a large pot. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the fish is cooked through and the radish is tender.
- Check the seasoning and adjust as needed.
- Garnish with green onions and serve over rice.
Nutritional Information:
Per serving (1 mackerel fillet and 1/2 cup radish):
- Calories: 250
- Fat: 10 grams
- Carbohydrates: 20 grams
- Protein: 30 grams
Dish Characteristics:
- Savory, sweet, and tangy flavors
- Tender fish and crisp-tender radish
- Aromatic with garlic and ginger
- Vibrant colors of the radish and green onions
User Comments:
- "This dish is absolutely delicious! The fish is so tender and flavorful, and the radish adds a nice crunch."
- "I love the Korean flavors in this dish. It's perfect for a special occasion."
- "I'm not usually a fan of mackerel, but this recipe changed my mind. It's so easy to make and incredibly tasty."
Special Precautions and Tips:
- Use fresh mackerel for best results.
- If you can't find Korean white radish, you can use regular daikon or even turnips.
- Don't overcook the fish, as it will become dry.
- To make sure the fish is cooked through, insert a toothpick into the thickest part. If it comes out clean, the fish is ready.