SERVES 2-3
1 large mackerel,filleted
1 1 oz chinese white radish,peeled
1/2 cup light soy sauce
2 tbsp sake or rice wine
2 tbsp maple syrup
3 garlic cloves, crushed
2 tsp Korean chili powder
1/2 onion,chopped
1 red chili,seeded and sliced
1 green chile,seeded and sliced
1.1. Slice the mackerel into medium size pieces with a very sharp knife. Cut the radish into 1 in cubes, and then arrange evenly across the base of a large pan. Cover the layer of radish cubes with a layer of mackerel.
2.Pour the soy sauce over the fish and add 1 cup water, the sake or rice wine, add the maple syrup. Sprinkle on the crushed garlic and chilli powder and gently stir, trying not to disturb the fish and radish. Add the onion and sliced chillies and cover.
3. Place over high a heat and bring the liquid to the boil. Reduce the heat and simmer for 8-10 minutes, or until the fish is tender, spooning the soy liquid over the fish as it cooks. ladle into bowls and serve immediately.
VARIATION
If Chinese white radish is not available potatoes make a good alternative,and give a sweeter, more delicate flavour.
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This post was written by admin on January 27, 2011
