Braised Mackerel with Kimchi — Perilla Oil Eliminates the Fishy Smell

Steps

1. 1

   Rinse the kimchi, cut into long pieces, and layer on the bottom of the pot.

2. 2

   Mix 4 tablespoons soy sauce, 4 tablespoons cooking wine, 2 tablespoons red pepper powder, 2/3 tablespoon oyster sauce, and 2/3 tablespoon sugar to make the sauce.

3. 3

   Pour half the sauce over the kimchi, add 250ml water, and boil on high heat for 10 minutes.

4. 4

   After 10 minutes, drizzle 4 tablespoons of perilla oil and place half the onion and green onion on top.

5. 5

   Lay the mackerel pieces on top and cover with the remaining vegetables.

6. 6

   Pour the remaining sauce and add another 250ml water, cover, and boil on medium heat for 10 minutes.

7. 7

   Reduce to low heat and steam with the lid on for 5 more minutes to finish.