braised mackerel

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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?


韓国風サバの煮物(甘辛)
ソースはこのブログから

韓国を冬に訪れた時、この煮物を海鮮レストランで食べました。口の中で溶けるぐらい魚がやわらかかった。韓国で食べた海鮮料理の中で一番美味しいかもしれない。作るのは難しいと思ってたが、ある日、彼が夜ご飯に食べたいと言われました。イヤイヤ調べた後、実は簡単なレシピでした。一番難しいポイントは煮る時間です。長く煮るほどやわらかくなるので、まだ口の中で溶けるぐらいまで成功してません。でも英語で言う、三度目の正直になるか?まだまだ挑戦中のレシピです。

 

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