Korean · Dinner
Grilled Salted Mackerel (Keto)
Skin-on mackerel fillet is salted and rested briefly, then grilled over high heat until the skin crisps and flesh flakes easily. Served with sesame-dressed cucumber, perilla-style greens, and garlic-scallion dipping sauce, keeping carbs low while the fish stays moist and smoky.
$8
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
498Calories
33.9gProtein
36.4gFat
10.8gCarbs
3.4gSugar
2.9gFiber
2450mgSodium
99mgChol
6.9gSat Fat
780mgPotassium
140mgCalcium
3.1mgIron
9.2mcgVitamin B12
14mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
Pat mackerel fillet dry, score skin twice with sharp knife, rub salt evenly over both sides, and let rest uncovered on a rack in the fridge for 20 minutes until the surface looks slightly dry and glossy.
2
Toss
Thinly slice cucumber, then toss with rice vinegar, sesame seeds, and a pinch of salt; set aside to soften for a few minutes.
3
Grill
Brush mackerel skin with vegetable oil and grill skin-side down on a hot grill over high heat for 5 minutes until the skin is crisp and releases easily from the grate.
4
Grill
Flip fillet and grill flesh-side down over medium-high heat for 4 to 5 minutes until the thickest part flakes easily with a fork and turns opaque throughout.
5
Finish
Finely chop scallion and mince garlic, then stir together with soy sauce and gochugaru until fully dissolved into a deep red dipping sauce.
6
Plate
Drizzle sesame oil over the hot fish, tear lettuce and perilla-style leaves, arrange fish over greens, add cucumber salad alongside, and serve with garlic-scallion sauce for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g mackerel fillet, skin on
- 1 tsp1 tsp salt
- 2 tbsp2 tbsp sesame oil
- 11 small cucumber
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame seeds
- 22 scallion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp gochugaru
- 4 cups150g mixed lettuce and perilla-style leaves
- 2 tsp2 tsp vegetable oil
