Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients: (serves 2)
1 mackerel, whole with head and tail removed
1 tbsp red pepper paste
1 tbsp dried red pepper powder ( kochukaru)
1/2 white radish, cut into big flat chunks
1/2 Onion, cut into long strips
1/2 green chilly pepper
2 tsp garlic, minced
1 scallion, chopped
3 tbsp soy sauce
1 tbsp starch syrup
1 tsp sesame oil
2 cups of water
Prepare white radish, green chilly pepper and scallion and onion.
(I forgot to take a picture of onion.)
Make season with 1 tbsp red pepper paste, 1 tbsp dried red pepper powder, 3 tbsp soy sauce, 1 tbsp starch syrup, 1 tsp sesame oil and 2 tsp minced garlic.
Put white radish into 2 cups of water and boil until it gets tender.
As you can see in the picture the above, white radish should be covered with water.
When white radish gets smooth, add mackerel.
Over it, put onion and then spread seasoning all around.
Boil it over medium heat.
When it begins boiling, add green chilly pepper.
It looks like it is almost done.
Before turning off the burner, add scallion on the top.
It is very important to keep spreading seasoning on the mackerel with using a spoon.
(It makes mackerel seasoned well.)
It is spicy mackerel boiled down.
When I want spicy fish, I eat it with cooked rice.
Thanks to its addictive spicy taste, it is not fishy.
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