Spicy Braised Mackerel with Pre-Cooked Radish Greens (2 Servings)

Rinse packaged pre-cooked greens, check for tough stems, and cut into 5 cm pieces. If using dried greens, soak and boil fully according to package instructions before starting.

Use cleaned mackerel thawed in the refrigerator and pat dry. Do not reuse fish-contaminated utensils on vegetables.

Thickly slice the onion and diagonally cut the green onion. Mix soy sauce, chili flakes, garlic, sugar, and ginger.

Place greens and onion in a wide pot and arrange the mackerel in one layer. Add the sauce and 450 mL water; bring to a boil.

Lower to medium-low and simmer for about 25–30 minutes, spooning the sauce over the fish. Add a little water if the pan dries out.

Check the thickest part of the fish reaches at least 63°C and flakes readily. Add green onion, briefly simmer, and serve with rice. Remove bones before eating.