Korean Grilled Mackerel Rice Bowl
Mackerel fillet is pan-seared skin-side down until the skin turns crisp and golden, then served over rice with a quick sauce of soy sauce, cooking wine, oligosaccharide syrup, minced ginger, and softened onion. The oily flesh of the mackerel absorbs the soy-ginger glaze, producing a clean, salty-sweet finish without fishiness. Keeping the pan still for the first minute of searing is critical for achieving crisp skin, and brushing the fillet with a little cooking wine before cooking further neutralizes any unwanted odor. Chopped chives scattered on top complete the bowl with color and a mild onion bite.
Adjust Servings
Instructions
- 1
Pat mackerel dry and remove any pin bones.
- 2
Mix soy sauce, cooking wine, syrup, and minced ginger for the sauce.
- 3
Pan-sear mackerel skin-side down 4 minutes, then 3 minutes on the other side.
- 4
Lightly cook onion, then add sauce and simmer 1 minute to thicken slightly.
- 5
Place rice in bowls, top with mackerel, and spoon onion sauce over it.
- 6
Finish with chopped chives.
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