Korean · Lunch
Grilled Mackerel Salad
Grilled mackerel fillet with skin crisped over high heat, flaked over napa cabbage, cucumber, radish and scallion tossed in a gochujang-sesame dressing. Finished with sesame seeds, nori strips and lime, this Korean salad balances oily fish richness against sharp, spicy, tangy vegetables.
$8
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
432Calories
33.6gProtein
25.8gFat
20.1gCarbs
10.8gSugar
3.2gFiber
1380mgSodium
95mgChol
5.4gSat Fat
870mgPotassium
110mgCalcium
3.1mgIron
9.5mcgVitamin B12
28mgVitamin C
gluten-free
low-carb
low-calorie
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the mackerel fillet dry, brush skin with sesame oil, season both sides with salt. Mince the garlic, thinly slice the cucumber, radish, and scallion.
2
Whisk
In a small bowl, whisk together gochujang, rice vinegar, sesame oil, honey and minced garlic until smooth.
3
Grill
Place mackerel skin-side down on a hot grill pan over medium-high heat for 3 to 4 minutes until skin crisps and releases easily, then flip and cook 2 to 3 minutes until flesh flakes.
4
Plate
Toss napa cabbage, cucumber, radish, and half the scallion with half the dressing. Mound on a plate, flake mackerel over top, drizzle remaining dressing, scatter sesame seeds, nori strips, and remaining scallion. Serve with lime.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g mackerel fillet, skin on
- 2 tsp2 tsp sesame oil, for brushing the fish
- 1/2 tsp1/2 tsp salt
- 2 cup140g napa cabbage
- 2/3 cup80g cucumber
- 4 tbsp30g radish
- 22 scallion
- 2 tbsp36g gochujang
- 2 tbsp30ml rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp honey
- 2 clove2 clove garlic
- 2 tsp2 tsp toasted sesame seeds
- 22 small sheet (4g) nori
- 22 lime wedge, for serving
