This is a gently spicy braise that goes a long way with rice. The pleasure is in the radish and potato soaking up all the braising liquid. The hard part is turning the fish, which breaks easily, especially once the liquid runs low.
The radish lines the bottom of the pot, the potato sits in the middle, and the fish goes on top, so it never touches the base and stays whole. The pot braises covered over low heat until the liquid is nearly gone.
This batch weighs about 372g, at roughly 55 calories per 100g.
Method
Rinse the mackerel, pat it dry and cut it into bite sized pieces. Rinse the daikon radish and cut it into large pieces, peel the potato and cut it into rounds, and chop the chili and spring onion.
Line the bottom of the pot with the radish, then the potato, then lay the fish on top.
Mix 4 tablespoons soy sauce with 6 teaspoons chili powder, 2 tablespoons kOBE Monk Fruit Blend, 4 teaspoons minced garlic, 1/2 teaspoon ground ginger, 80ml onion juice and 150ml water.
Pour the mixture into the pot and scatter the chopped chili and spring onion over the top.
Set the pot on the stove, cover it, and braise over low heat until the fish is cooked and the liquid is nearly gone.
Serve on a plate, spoon over some of the braising liquid, and eat with hot rice.
Tips
Onion juice is made by blending onion and straining it through a sieve.
Ground ginger can be swapped for finely minced fresh ginger.
Mackerel can be swapped for round scad or tuna, both easy to find at Vietnamese markets.
Turn the fish gently during the braise so the pieces stay whole.
The layer of daikon radish on the base soaks up the salt and holds the fish off the bottom so it never scorches.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.