braised mackerel


braised mackerel
sauce adapted from this blog

I first tried this dish when I visited Korea in the winter at a seafood restaurant. The fish was so soft in melted in my mouth! It was one of the best seafood dishes I’ve eaten here. I thought it was difficult to make but my foodie partner asked me to make it for dinner one night. After reluctantly looking up the recipe, I realized it was quite easy to make. The only hard part is that, it needs to be simmered for a long time to achieve the melty softness. I still haven’t been able to simmer it long enough but third time’s the charm?





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