How to Prepare Spicy Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste

Healthy meals is food that's loose from dangerous constituents and includes nutrients that are favourable to our bodies. But generally we find it difficult to acknowledge that our own cooking includes natural and organic food? When you are seeking Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste recipe or are about to prepare dinner this Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste recipe, then you've come to the right place. You'll additionally discover quite a few other natural recipes here. We current only the best of those Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste recipes.

Here too you'll get suggestions for organic dwelling by means of examining the article about Deadly Chance Due To Regular Eating Junk Food below. Finish reading the article less than then we move to the recipe Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste.

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Now that you've finished studying the above article, let's jump to the mother's stewed mackerel and daikon radish with gochujiang chilli paste recipe. To cook mother's stewed mackerel and daikon radish with gochujiang chilli paste you need 10 ingredients and 6 steps. Here are the stairs on the way to cook dinner it.

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

1. Take of Mackerel.
2. You need of Daikon radish.
3. Use of knob Ginger.
4. You need of Japanese leek (or green onion).
5. Prepare of Garlic.
6. Provide of Sake.
7. Prepare of Gochujang.
8. Prepare of Soy sauce.
9. Prepare of Water.
10. Take of Sesame seeds.

Instructions 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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