I like fish, fish of all kind – white or pink, fat or skinny, long or short.
Growing up in a southern fishing town, seafood was abundant on our family table. They were all fresh, nothing from canned or frozen. I hardly ever had fish that has been dead for a few days, or came as frozen or kept in coffins (canned). But there is one fish dish that I actually prefer canned over fresh. It is the braised Mackerel with radish.
Two reasons… They are tastier, and they tend to be less fishy than fresh ones during cooking. Oh! add one more. They are quicker to make, too. Oh! another one – they are ultra cheap, cheaper than fresh.
If you allow me to add one last more, you can even eat their bones. Yes, bones! They are soft enough to enjoy and offers natural calcium.
So, I ended up giving you 5 reasons why you should try the canned mackerels. I also strongly suggest to eat with cabbage for this dish. You will know why I recommended that when you taste it.
Mackerels are rich in Omega-3 fatty acids, which is essential in brain growth, and help keep your blood fresh and thinner. So good for your heart. Of course, there is a worry about mercury intake, but as long as you avoid king mackerels, and you don’t eat them every single day, your body will take great benefit from these blue fatty fish of deep ocean.
Okay, let’s stop talking and start cooking.
You will need;
Canned mackerel, Korean radish, onion, garlic, Korean chili flakes, soy sauce, Korean soy sauce, rice wine, cabbage, green onion, and black pepper.
Take the mackerel out of his coffin. Strain and reserve the juice.
Cut up the radish, onion, green onion, and chop some garlic.
Put radish and onion in the pot and place the mackerel pieces on top.
I forgot to add my ginger in the list. In a bowl combine all the sauce ingredients with reserved canned juice and pureed ginger.
Ginger will help boost the flavor and cut down any fish smell it might have.
Sprinkle sauce all over them.
Let it boil. Reduce to heat to low and simmer, covered, until the radish gets soft, about 10 minutes.
“Holy Mackerel!” That was super fast!
They are done. Throw some green onion at the end.
This is an optional but your mackerel will like the partnership with cabbage.
Just tear or cut off each leaf from the base of cabbage.
Cook them in the boiling water with some salt, about 3-4 minutes, until soft. Drain and rinse.
Koreans never bite off anything that is wrapped.
You better believe!
- 1 can (14 oz) Mackerel, strained and the juice reserved
- 1/2 lb Korean radish, diced into 1/4" thick slices
- 1/2 onion, sliced
- 1 garlic clove, chopped
- 2 Tbsp low sodium soy sauce
- 2 tsp Korean soy sauce
- 1/2 tsp pureed ginger
- 1-2 Tbsp Korean chili flakes
- 1 Tbsp rice wine or Mirim
- 8-10 cabbage leaves for wrapping, optional
- Put radish and onion slices in the shallow pan, and place mackerels on top.
- In a small bowl, combine the reserved canned mackerel juice with garlic, soy sauces, ginger, rice wine, and chili flakes. Sprinkle the sauce all over the mackerels in the pan.
- Bring them to boil and reduce the heat to low. Simmer for 10 minutes, covered, until the radish gets tender. Serve hot with rice and steamed cabbage leaves.
- For the cabbage, Tear some leaves from the cabbage and cook them in the boiling water with some salt for 3-4 minutes until they get soft. Drain and rinse. Use these leaves to wrap around the mackerel, radish, and some rice.