Braised mackerel with sugarcane and radish is a unique and delicious dish rich in nutrients. Do you want to know how to make these 2 braised dishes? Let’s get into the kitchen with TasteVN to explore right away!
1. Braised mackerel with radish and pumpkin
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Preparation
30 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Braised mackerel with radish and pumpkin For 2 people
Mackerel 500 grams White radish 1/4 piece Pumpkin 200 grams Onion 1 piece Green onion 1 sprig Sake 4 tablespoons (sold at convenience stores or you can use white wine instead of sake) Chili 2 pieces Chili powder 2 tablespoons Minced garlic 1 tablespoon Ginger 2 pieces Common spices 10 grams (salt/soy sauce/sugar/chili sauce)
Necessary tools: Pot, knife, cutting board, vegetable juicer, 2 bags of seaweed anchovy broth (available at cooking ingredient supply stores)
How to make Mackerel Braised with Radish and Pumpkin
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Prepare the ingredients
Soak 2 bags of dried seaweed in 1 liter of boiling water for 15 minutes to make the broth.
Wash the mackerel, cut it into bite-sized pieces. Rub 1 teaspoon of salt and 2 tablespoons of sake evenly over the fish and marinate for 10 minutes.
Peel the white radish and cut it into 2 cm thick pieces. Choose a small pumpkin, keep the skin on, and cut it into wedges.
Peel and slice the onion into wedges. Wash the chili and green onion, then slice. Put the ginger into a juicer to extract the juice.
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Prepare the sauce and cook the broth
Add the radish to 750ml of the seaweed broth and boil for 15 minutes.
Mix 3 tablespoons of soy sauce, 2 tablespoons of chili powder, 1 tablespoon of chili sauce, 2 tablespoons of rice wine, 1 tablespoon of sugar, 1 tablespoon of minced garlic, and 1/2 tablespoon of ginger juice to make the sauce.
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Cook the fish
Add the mackerel, pumpkin, onion, and the mixed sauce into the pot with radish. Cook for 8 minutes.
When the liquid reduces to 1/3 of the pot, add chili and green onion, stir gently, and cook for another 5 minutes before turning off the heat.
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Final product
The dish of braised mackerel with radish and pumpkin when cooked has the mackerel meat soft and tender, the pumpkin and radish are cooked until soft, blended with rich sweet and salty spices, thoroughly soaked in delicious spicy chili sauce.
2. Braised mackerel with sugarcane
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Preparation
30 minutes
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Cooking time
45 minutes
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Difficulty level
Easy
Ingredients for Braised mackerel with sugarcane For 4 people
Mackerel 300 grams Pork belly 150 grams Sugarcane 100 grams Sugarcane juice 100 ml Shallots 1 bulb Seasoning 2 tablespoons Caramel sauce 2 teaspoons Cooking oil 300 ml Common spices 10 grams (salt/pepper/sugar)
Tools: Pot, knife, cutting board,…
How to cook Braised Mackerel with Sugarcane
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Prepare the ingredients
Shallots are washed clean and sliced thinly. Sugarcane is cut to remove the hard parts and chopped into small pieces.
Mackerel and pork belly are washed clean and drained. Use a knife to cut the pork into bite-sized pieces and marinate together with shallots, 2 tablespoons of caramel sauce, 1/4 teaspoon of salt, 2 tablespoons of seasoning powder, and 1/4 teaspoon of pepper. The mackerel is sliced into 5 cm pieces and seasoned with a little salt.
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Cook the dish
Heat the oil in a pan and fry each slice of mackerel. Fry until golden brown on both sides and then remove. Note, do not fry too long as the mackerel can easily break apart when braising.
Place the sugarcane in a prepared pot. Sequentially add the pork, mackerel, and chili, and season to taste. Add about 500 ml of water to the pot, and braise the fish until there is little water left in the pot, then add the sugarcane juice.
If the fish is dry, drizzle a little cooking oil, cover for about 1 more minute, then turn off the heat.
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Final Product
Braised mackerel is very suitable for every family’s meal, the dish has a strong aroma, the sweet taste of sugarcane seeps into the flesh of the soft and flavorful fish and pork, which is what makes the Braised Mackerel with Sugarcane different from other braised dishes.
Tips for choosing fresh and delicious mackerel:
- When buying fish, it’s best to purchase whole fish; the eyes of fresh fish should not be cloudy, bright, and slightly bulging.
- The scales of fresh fish will have a shiny metallic color and should not be dull, arranged evenly like a tiled roof.
- If the fish does not have scales, choose wet fish with shiny skin and no dullness.
- Fresh fish has very firm flesh and high elasticity. When purchasing, gently press down; if the dent does not remain, it is fresh and delicious fish.
- The skin of good fish should not be torn or brittle.
- You should buy fish with bright cherry-red gills.
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Above are 2 ways to cook mackerel, delicious and nutritious for family meals. Wishing you success!
*Refer to images and recipes from cooky.vn.
