Korean Braised Mackerel
1.
White radish peeling hob cut into large pieces
2.
Clean the internal organs of the mackerel, remove the head and tail, wash and cut into sections, marinate in yellow wine for ten minutes and set aside
3.
Sliced old ginger, sliced pepper, green onion
4.
Heat in a wok, add a little oil, add ginger slices, and fry slowly on medium-low heat until slightly charred
5.
Put the mackerel on the side of the pot and gently shake the pot. Fry slowly over medium and low heat, shaking frequently, preventing sticking.
6.
Fry until slightly charred, put it in the radish pot and keep shaking, turn on high heat, add water and boil to remove floating particles
7.
Put in the braised sauce and boil over high heat
8.
Add half of the green onions, cover and simmer for about 20 minutes
9.
Transfer to a casserole until the radishes are soft and add green onions and chilies to cook for a while before serving
Tips:
It is common in the market that fishmongers sell frozen fish when they are thawed, and when they can’t be sold, they freeze again. The next day they are thawed, frozen, thawed, and then frozen. The fish is not fresh anymore. I like to go to the store and directly ask them to take them out of the freezer. I buy about ten fish. I take them home and freeze them directly. When I want to eat them, I take them out of the freezer and put them in the refrigerator. Thaw slowly in the room to maintain the best freshness of the fish
