Korean Salted Mackerel Grill
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 3
About this dish
Salted mackerel from a Korean market is already cured, which firms the flesh and means it needs no extra seasoning before it hits the pan.
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A quick rinse removes only the surface salt, whereas soaking washes out the seasoning and softens the flesh.
Ingredients
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Instructions
- 1
If the salted mackerel is frozen, move it to the refrigerator the night before and thaw it slowly.
Fast thawing makes the fish release too much water in the pan, which prevents the skin from crisping cleanly.
- 2
Rinse 1 whole salted mackerel very briefly under cold water, just enough to remove excess surface salt.
Do not soak it, because the seasoning will wash out and the flesh can become watery before cooking.
- 3
Pat the skin and belly cavity thoroughly dry with paper towels.
The surface should feel dry to the touch, which helps the fish stick less, hold its shape, and develop a cleaner crust.
- 4
Add 1 tablespoon of cooking oil to a pan and heat it over medium heat.
Place the mackerel skin-side down; a steady sizzle tells you the pan is hot enough without scorching the skin.
- 5
Cook for about 7 minutes, pressing gently with a spatula so the skin stays in contact with the pan.
Wait until the fat renders out and the skin turns golden, thin, and crisp.
- 6
Flip the fish, lower the heat to medium-low, and cook for 4 more minutes.
When a chopstick slides easily into the thickest flesh, transfer it to a plate and serve with 0.5 lemon.
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