Korean Grilled Mackerel

Korean grilled mackerel is beautifully simple: a whole mackerel, salted and grilled until the skin is crisp and the flesh is rich and flaky. Served with rice, kimchi, and a spoonful of doenjang soup, it is the kind of honest home cooking Korea does best.

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Servings

4 servings

Calories

360

Ingredients

• 2 whole mackerel, cleaned
• 1 teaspoon sea salt
• 1 tablespoon rice wine
• 1/2 teaspoon black pepper
• 1 lemon, cut into wedges
• 2 spring onions, chopped
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Steamed rice, to serve
• Kimchi, to serve

Instructions

1. Pat the mackerel dry, score the skin in two or three places, and rub with salt, rice wine, and pepper.
2. Rest the fish for 10 minutes so the salt seasons the flesh.
3. Heat a grill pan over medium-high heat and lightly oil it.
4. Grill the mackerel for 6 to 7 minutes per side until the skin is crisp and the flesh flakes easily.
5. Mix the soy sauce and sesame oil for a light dipping sauce.
6. Serve hot with lemon wedges, spring onions, rice, and kimchi.

Pro tips

• Score the skin so the fish cooks evenly and the skin crisps instead of curling.
• Do not move the fish for the first few minutes, or the skin will stick and tear.
• A very hot pan and dry fish are the keys to crisp skin.

Frequently asked questions