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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. To cook mother's stewed mackerel and daikon radish with gochujiang chilli paste you only need 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste:
- Provide Mackerel
- You need Daikon radish
- Use knob Ginger
- Take Japanese leek (or green onion)
- Take Garlic
- Provide Sake
- Get Gochujang
- Use Soy sauce
- You need Water
- Provide 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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