Korean · Dinner
Grilled Salted Mackerel (Low-Chol)
A mackerel fillet is dry-salted for 20 minutes then grilled skin-side down over high heat until the skin blisters and crisps. Served Korean-style with steamed rice, soy-scallion sauce with gochugaru, and quick-pickled daikon.
$7
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
399Calories
39.2gProtein
15.9gFat
22.4gCarbs
3.1gSugar
1.4gFiber
1720mgSodium
73mgChol
3.2gSat Fat
680mgPotassium
55mgCalcium
2.1mgIron
9.5mcgVitamin B12
4.2mgVitamin C
gluten-free
low-cholesterol
protein-rich
low-calorie
low-chol
Instructions
1
Prep
Pat the mackerel fillet dry and score the skin twice with a knife on a cutting board.
2
Salt the fillet evenly on both sides and let sit uncovered at room temperature for 20 minutes.
3
Toss the diced daikon with rice vinegar and sugar in a small bowl; set aside 15 minutes until translucent at edges. Whisk soy sauce, sesame oil, rice vinegar, gochugaru, and sliced scallion together in a separate bowl until evenly mixed.
4
Grill the fillet skin-side down on high heat for 4 minutes until the skin blisters and lifts cleanly. Flip and grill the flesh side over medium-high heat for 3 to 4 minutes until it flakes easily with a fork.
5
Plate the grilled mackerel alongside the steamed rice and pickled daikon, spooning the soy-scallion sauce over the fish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g mackerel fillet, skin on
- 1 tsp1 tsp salt
- 1 1/3 cup220g cooked white rice
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp rice vinegar
- 1/2 tsp1/2 tsp gochugaru
- 4 tbsp60g daikon
- 2 tsp2 tsp rice vinegar
- 1/2 tsp1/2 tsp sugar-white
