Korean · Dinner
Korean Grilled Mackerel
Mackerel fillet scored and grilled skin-side down over high heat until the skin blisters and crisps, then glazed with soy, gochugaru and garlic before finishing flesh-side up. Served with steamed rice and a scallion-sesame topping, delivering smoky char, briny fish oils and savoury-sweet depth typical of Korean home grilling.
$7
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
428Calories
40.2gProtein
17.9gFat
29.8gCarbs
6.4gSugar
1.3gFiber
1210mgSodium
95mgChol
3.9gSat Fat
780mgPotassium
55mgCalcium
2.8mgIron
9.5mcgVitamin B12
4.2mgVitamin C
gluten-free-adaptable
protein-rich
low-calorie
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the mackerel fillet dry, score the skin in a shallow crosshatch pattern, and mince the garlic; thinly slice the scallion and grate the ginger.
2
Marinate
Whisk soy sauce, gochugaru, garlic, sesame oil, honey and ginger together, brush half over the scored skin, and let sit at room temperature 15 minutes.
3
Grill
Brush a grill pan with vegetable oil, heat to high, lay mackerel skin-side down, and grill 4 minutes until skin blisters and lifts easily.
4
Grill
Flip the fillet, brush remaining glaze on flesh side, and grill over medium-high heat 3 to 4 minutes until flesh flakes and glaze chars lightly.
5
Finish
Toss sliced scallion with rice vinegar and sesame seeds in a small bowl.
6
Plate
Set the grilled mackerel over cooked white rice and scatter the scallion-sesame mixture over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g mackerel fillet, skin on
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sesame oil
- 22 scallion
- 2 tsp2 tsp honey
- 1 tsp1 tsp ginger
- 1 cup180g cooked white rice
- 1 tsp1 tsp rice vinegar
- 1/2 tsp1/2 tsp sesame seeds, toasted
- 2 tsp2 tsp vegetable oil
