Korean · Dinner
Grilled Salted Mackerel (Gluten-Free)
Whole mackerel fillet dry-salted and rested, then grilled skin-side down over high heat until crispy, flipped briefly to finish. Served Korean-style with steamed rice, a sesame-dressed scallion salad, and gluten-free tamari for dipping, this clean preparation highlights the fish's oceanic flavor and smoke.
$7
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
438Calories
40.1gProtein
22.4gFat
19.8gCarbs
1.6gSugar
1.3gFiber
2115mgSodium
115mgChol
4.9gSat Fat
720mgPotassium
55mgCalcium
2.4mgIron
8.5mcgVitamin B12
8mgVitamin C
gluten-free
high-omega-3
protein-rich
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Pat the mackerel fillet dry and score the skin twice with a sharp knife to help it crisp evenly.
2
Salt
Sprinkle salt evenly over both sides and rest the fillet uncovered at room temperature for 20 minutes until beads of moisture appear.
3
Grill
Place the fillet skin-side down on a hot grill over high heat for 4 minutes until the skin is crisp and golden, then flip and grill the flesh side over medium-high heat for 3 minutes until opaque and flaking.
4
Plate
Thinly slice the scallion and toss with sesame seeds, rice vinegar, and gochugaru if using. Spoon rice onto a plate, top with the scallion salad and grilled mackerel, pour tamari into a small dish for dipping, and add the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g mackerel fillet, skin on
- 1 tsp1 tsp salt
- 2 tsp2 tsp sesame oil
- 1/2 cup120ml white rice, cooked
- 22 scallion
- 1 tsp1 tsp sesame seeds
- 2 tbsp2 tbsp gluten-free tamari soy sauce
- 1 tsp1 tsp rice vinegar
- 1/2 tsp1/2 tsp gochugaru (optional)
- 22 lemon wedge
