Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste

• 2 fillets Mackerel
• 1/2 Daikon radish
• 1 knob Ginger
• 200 ml Japanese leek (or green onion)
• 1 clove Garlic
• 1 tbsp Sake
• 3 tbsp Gochujang
• 1 tbsp Soy sauce
• 133 ml Water
• 1 Sesame seeds

1. Cut each fillet into 3 even pieces.
2. Sprinkle lightly with salt and chill in the fridge for about 1 hour to firm up the flesh.
3. Peel the daikon radish and cut into 1-cm thick half rounds.
4. Thinly slice the ginger.
5. Cut the Japanese leek into 3-cm lengths.
6. Grate or crush the garlic.
7. Put the daikon radish in a sauce pan.
8. (It will break apart while cooking if you add the fish first).
9. Add the mackerel, Japanese leek.
10. ginger, grated garlic, and sake.
11. Add the gochujiang, soy sauce, and water.
12. Bring to a boil, then reduce the heat to low and simmer.
13. Ladle the sauce over the fish occasionally to allow the mackerel to absorb the flavour.
14. It's done when the daikon becomes tender.
15. Sprinkle with plenty of sesame seeds.

mackerel, radish, knob ginger, clove garlic, sake, gochujang, soy sauce, water, sesame seeds

Taken from cookpad.com/us/recipes/140621-mothers-stewed-mackerel-and-daikon-radish-with-gochujiang-chilli-paste (may not work)