Aged Kimchi and Mackerel Braise (2)

Pat cleaned fish dry and check for remaining innards or large bones. Use separate fish utensils.

Slice radish 7 mm thick and scallion diagonally. Layer radish, fish and kimchi in a pot.

Combine brine, water, soy sauce and garlic; pour in and bring to a boil with the lid on.

Simmer at medium-low for roughly 25–30 minutes until radish softens, adding a splash of water if needed.

Add scallion. Check fish reaches 63°C or is opaque and flakes easily. Beware of small bones.