Hot & Spicy Simmered Mackerel & Kimchi

A wonderful summer dish, the kimchi will give you stamina and strength!

Recipe By: rie-i (https://cookbuzz.com/kitchen/185)
Serves 4 Prep: 10 min Cook: 10 min

Ingredients

Mackerel fillet 1
Ginger 1 thumb
Spring onions 5
Soy sauce 2 tbsp
Sake 2 tbsp
Sugar 1 tbsp
Kimchi 400g
Water 1 cup
Salt as required

Method

1
Lightly sprinkle salt on the mackerel and keep aside for 2-3 minutes. Cut into 6 or 8 pieces.
2
Finely slice the ginger and cut the spring onions into 3cm pieces.
3
Put the sake in a pan on medium heat and allow the alchol to evaporate. Add the sugar, soy sauce and water and bring to the boil. Add the ginger, mackerel and kimchi.
4
Turn down to medium heat and simmer for 10 minutes. Add the spring onions just before transferring to a serving dish.

Tips & Note

I used shop bought kimchi which you can get from a Korean or Japanese supermarket in London.
When you add the mackerel, put it in skin side up, this will stop the fish from flaking.

Hot & Spicy Simmered Mackerel & Kimchi

A wonderful summer dish, the kimchi will give you stamina and strength!

Recipe By: rie-i (https://cookbuzz.com/kitchen/185)

Serves 4

Prep: 10 min

Cook: 10 min

Ingredients

Mackerel fillet 1
Ginger 1 thumb
Spring onions 5
Soy sauce 2 tbsp
Sake 2 tbsp
Sugar 1 tbsp
Kimchi 400g
Water 1 cup
Salt as required

Hot & Spicy Simmered Mackerel & Kimchi

Recipe ID :843 Posted on 03 JUL 2015

Serves 4

Prep 10min
Cook 10min
views 2,328
printed 170

saved 0

A wonderful summer dish, the kimchi will give you stamina and strength!

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Ingredients

Method

Prep
10min
Cook
10min
1
Lightly sprinkle salt on the mackerel and keep aside for 2-3 minutes. Cut into 6 or 8 pieces.
2
Finely slice the ginger and cut the spring onions into 3cm pieces.
3
Put the sake in a pan on medium heat and allow the alchol to evaporate. Add the sugar, soy sauce and water and bring to the boil. Add the ginger, mackerel and kimchi.
4
Turn down to medium heat and simmer for 10 minutes. Add the spring onions just before transferring to a serving dish.

Tips & Note

I used shop bought kimchi which you can get from a Korean or Japanese supermarket in London.
When you add the mackerel, put it in skin side up, this will stop the fish from flaking.

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