Doyd’s Spicy Mackerel Stew

 

2 Medium size fresh Mackerel (cleaned and cut into 2-3 inch pieces, remove head)

1 Medium size Korean Radish cut into 2×1 inch cubes

1 whole medium Onion

3 stalks of Green Onion

2 Korean Hot Pepper

7-10 Dried Anchovies

2-3 cups of water (depending on how much sauce you want)

For the Spicy Sauce, mix the following into a bowl:

2 Tablespoons of  Red Pepper Paste

2 Tablespoons of Light soy sauce

2 Tablespoons of  Cooking Wine (I use Japanese cooking wine)

1 Tablespoon Red Pepper Powder (same one used to make kimchi)

2 Teaspoons of Sugar

5-7 cloves of minced Garlic

1/2 Teaspoon minced Ginger

In a ceramic pot, let the water boil with the dried anchovies and wait 5 minutes then remove the anchovies.  While the stock is boiling, add the radish.  On top of the radish, arrange the mackerel pieces.

Pour the sauce on top of the mackerel.  DO NOT MIX.  Let it boil until the soup is reduced.   Occasionally pour the stew’s broth over the fish and radish.

Add the onion, green onions and korean chili on top of the stew.  Continue to pour the broth of the stew on top of everything until the mackerel is well-cooked and the flavor has sipped into all the vegetables.

My husband and I love this dish a lot.  I do not cook mackerel before but now, I do.  I learned this recipe from a restaurant where I first tasted this stew.

Hope you all enjoy cooking your own version.  It’s really easy 🙂

Tasty, yummy and rich Spicy Mackerel Stew.