Korean · Dinner
Grilled Mackerel Lettuce Wraps
Grilled mackerel fillet with skin crisped over direct heat, seasoned with gochugaru and sesame oil, then flaked and served with steamed rice, ssamjang, garlic, scallion, and cold lettuce leaves for wrapping at the table. Smoky, savory-hot, and assembled into handheld bites.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
36.2gProtein
26.8gFat
23.1gCarbs
3.9gSugar
3.4gFiber
1180mgSodium
95mgChol
6.1gSat Fat
870mgPotassium
95mgCalcium
2.6mgIron
10.2mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the mackerel fillet dry, rub both sides with sesame oil, gochugaru, and salt until evenly coated.
2
Sear
Heat a cast-iron skillet over medium-high heat, lay the mackerel skin-side down, and cook 3 to 4 minutes until the skin turns deep golden and crisp.
3
Sear
Flip the fillet to medium heat and cook 2 to 3 minutes until opaque throughout and flakes easily with a fork.
4
Plate
Flake the mackerel into chunks, arrange lettuce, rice, ssamjang, sliced garlic, sliced scallion, and sesame seeds separately, then assemble wraps at the table.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g mackerel fillet, skin on
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp gochugaru
- 1/2 tsp1/2 tsp salt
- 4 cloves4 cloves garlic
- 88 large lettuce leaves
- 2/3 cup130g cooked short-grain rice
- 2 tbsp2 tbsp ssamjang
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
