Korean braised mackerel with daikon

Ingredients

For 1 serving

• Mackerel140 g
• Daikon radish150 g
• Onion40 g
• Tamari1 tablespoon
• Cayenne pepper1 teaspoon
• Brown sugar1 teaspoon
• Ginger5 g
• Garlic1 clove
• White rice65 g
• Spring onions1
• Saltto taste

Contains: soy, fish,

In season: October – March

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile peel the daikon and cut into 1.5 cm thick rounds; lay them in the bottom of a wide casserole, add a glass of water, bring to the boil and cook over medium heat for 10 minutes, until they start to turn translucent.
3. While it cooks, chop the peeled ginger and garlic and mix with the tamari, chilli powder and brown sugar. Slice the onion and spring onion and cut the mackerel into 5 cm pieces.
4. Lay the mackerel and onion on the daikon, pour over the sauce, cover and cook over medium-low heat for 12 minutes, basting the fish often, until the fish is cooked and the daikon tender and stained with sauce.
5. Serve with the spring onion and the rice.