Korean Grilled Mackerel (Crispy Skin Salt-Grilled Blue Fish)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Autumn mackerel needs nothing but salt, and that is down to its fat.
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The fat under the skin melts out and does the frying itself. Grated radish mixed with soy sauce sits alongside. If a pan feels like a chore, an air fryer at 180°C for 15 minutes works too.
Ingredients
Instructions
- 1
Split 1 mackerel in half, remove the guts, and rinse clean under cold running water.
- 2
Sprinkle 1 tsp salt evenly over both sides and rest for 10 minutes.
Osmosis pulls surface moisture out through the salt, reducing the fishy smell and preparing the skin to crisp.
- 3
Pat the fish surface completely dry with paper towels.
Any remaining moisture causes oil splatter and makes the skin stick to the pan. Sprinkle 1/4 teaspoon black pepper over both sides.
- 4
Heat 1 tbsp cooking oil in a pan over medium-high for 1 minute, then lay the mackerel skin-side down.
Cook uncovered for 5-6 minutes.
- 5
Flip when the skin is crisp and cook the flesh side for 4 to 5 minutes.
Check that the thickest flesh reaches 63°C (145°F), avoiding bone. Lower the heat and cook longer if needed.
- 6
Grate 100 g radish and serve beside the cooked mackerel with 1 tablespoon soy sauce.
Cut the half lemon into wedges and serve alongside.
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