Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Chilli-braised mackerel — Korea.
Equipment: Wide shallow pan with lid
Measures and names
Ingredients
- 2 mackerel fillets (or 4 small ones)
- 1 tbsp gochugaru (Korean chilli flakes)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 garlic cloves
- thumb of ginger
- 1 onion, sliced
- 150 ml water
- Spring onion (scallion), to serve
- Stir-fried greens, to serve
Method
- Lay the sliced onion over the base of a wide pan and sit the mackerel fillets on top, skin-side up.
- Whisk the gochugaru, soy sauce, vinegar, garlic, ginger and water, and pour over the fish.
- Bring to a gentle simmer, partly cover, and cook for 12–15 minutes, spooning the sauce over the fish now and then, until it flakes and the sauce has thickened.
- Taste the sauce — the soy sauce seasons it fully.
- Scatter with spring onion and serve with steamed greens.
Swaps and tips
Gochugaru gives the heat without the sugar found in gochujang. Oily mackerel stands up well to the bold, spicy sauce. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 21 g | 16 g | 4 g | 16 g | 316 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
