Braised Mackerel with Mooli and Cavolo Nero
By OcadoLife
Published on 25 September 2023
Korean-born food writer Su Scott’s Braised Mackerel with Mooli and Cavolo Nero is her twist on a curry. “We don’t really use the term ‘curry’ in Korea, but we do have warmly spiced dishes with robust, fragrant flavours like this one.” Featuring a popular South Asian winter ingredient, mooli – also known as daikon radish – it works well served with a simple side of brown rice. Looking for more fish recipes? Look no further.Time and servings
40 minsTotal time
Serves 4596 kcal/serving
10 minsPrep time
30 minsCooking time
Ingredients
- 200g cavolo nero, roughly chopped
- 3 tbsp mirin
- 3 tbsp low-salt soy sauce
- 1½ tbsp aleppo pepper flakes
- 1 tbsp golden granulated sugar
- 1 heaped tbsp gochujang
- 1 tbsp doenjang
- 2 tsp cider vinegar
- 1 teaspoon ground white pepper
- 3 garlic cloves, finely chopped
- 1 tsp grated ginger
- ½ onion, finely sliced
- 1 mooli, cut into half-moons
- 2 mackerel fillets, patted dry, skin scored, cut into 2 or 4 pieces
- 2 salad onions, cut into 5 cm batons, some green tips sliced
- 1 jalapeño chilli, finely sliced
- 1 red chilli, sliced diagonally
- 300g brown short-grain rice
Method
Step 1
Blanch the cavolo nero in boiling water for 3 mins. Drain, refresh under cold water, then drain again. Squeeze to remove excess water and transfer to a mixing bowl.Step 2
For the sauce, combine 2 tbsp of the mirin in a bowl with the soy sauce, aleppo pepper, sugar, gochujang, doenjang, vinegar, white pepper, garlic and ginger. Pour two-thirds over the cavolo nero; toss well. Set the remaining sauce aside for later.Step 3
Layer the onion, mooli and cavolo nero in a large, shallow pan. Add 500ml just-boiled water, cover and bring to the boil. Reduce the heat to low and simmer for 15 mins until the vegetables are tender.Step 4
Meanwhile, rub the remaining 1 tbsp mirin over the mackerel pieces; season well.Step 5
Arrange the fish and salad onion batons over the veg, then spoon over the remaining sauce. Increase the heat to medium and simmer briskly for 8 mins. Scatter over the jalapeño and red chillies and salad onion greens; simmer for 1 min.Step 6
Meanwhile, cook the rice as per pack instructions; serve with the mackerel and veg. Chill leftovers in an airtight container for 2 days.