Korean spicy fish braised with daikon だいこん

Korean spicy fish braised with daikon 
だいこん

In this traditional recipe the fish is braised until it practically falls apart, so you need to use a firm, fatty fish such as mackerel, sea bass or trout.

120 ml soy sauce

1-2 tbsp sake

2-3 tbsp palm sugar

2 tsp sesame oil

45 g root ginger, peeled and grated

4 spring onions, trimmed and finely sliced

4 cloves garlic, peeled and crushed

1 fresh red cilli, seeded and finely chopped 

450 g fresh daikon, peeled and thickly sliced

900 g mackerel fillets, halved or cut into large chunks

475 ml fish stock

small bunch fresh coriander, finely copped

In a bowl, mix together soy sauce, sake , palm sugar and sesame oil, until sugar has dissolved. Beat in root ginger, spring onions, garlic and chilli, and let stand for 30 minutes.

Place slices of daikon in a heavy-based pot. Place fish fillets or chunks, skin-side down,on top of daikon, then pour soy and ginger mixture over them. Add fish stock to pot and bring liquid to the boil. Reduce heat, cover pot and gently braise fish in liquid for about 20 minutes.

Lift fish and daikon out of pot and transfer to individual plates. Spoon a little cooking liquid over each portion and garnish with coriander. Spoon remaining cooking liquid over an accompanying bowl of steamed rice, or serve.

Thanks: www.ghilliebasan.com