Recipe of Thomas Keller Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, mother's stewed mackerel and daikon radish with gochujiang chilli paste. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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To get started with this recipe, we must prepare a few ingredients. You can have mother's stewed mackerel and daikon radish with gochujiang chilli paste using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste:

1. Make ready 2 fillets Mackerel
2. Make ready 1/2 Daikon radish
3. Prepare 1 knob Ginger
4. Prepare 200 ml Japanese leek (or green onion)
5. Get 1 clove Garlic
6. Make ready 1 tbsp Sake
7. Prepare 3 tbsp Gochujang
8. Take 1 tbsp Soy sauce
9. Get 133 ml Water
10. Take 1 Sesame seeds

Steps to make Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste:

1. Cut each fillet into 3 even pieces. Sprinkle lightly with salt and chill in the fridge for about 1 hour to firm up the flesh.
2. Peel the daikon radish and cut into 1-cm thick half rounds. Thinly slice the ginger. Cut the Japanese leek into 3-cm lengths. Grate or crush the garlic.
3. Put the daikon radish in a sauce pan. (It will break apart while cooking if you add the fish first).
4. Add the mackerel, Japanese leek. ginger, grated garlic, and sake.
5. Add the gochujiang, soy sauce, and water. Bring to a boil, then reduce the heat to low and simmer.
6. Ladle the sauce over the fish occasionally to allow the mackerel to absorb the flavour. It's done when the daikon becomes tender. Sprinkle with plenty of sesame seeds.

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