Grilled Mackerel Perilla Salad
Dry 220 g mackerel fillet thoroughly with paper towels, salt both sides with a pinch, and rest it for 5 minutes, since a dry surface sticks less. Heat the pan well over medium-high heat and cook the fillet skin-side first until the skin browns and the flesh is cooked through the center, then turn it to finish the other side. Break it into 3 cm pieces over the romaine, 12 shredded perilla leaves, cucumber, and radish sprouts, and dress with 1 1/2 tbsp soy sauce, 1 tbsp yuzu marmalade, and 1 tbsp sesame oil.
Quick answer
- Total time
- 25 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Mackerel, grilled until the skin crackles, is broken into big flakes while still warm and piled onto cold romaine and perilla leaves.
Read more
The dressing is soy sauce with yuja (Korean citron) marmalade and sesame oil, and its sweet-tart citrus sits well with the oily fish.
Ingredients
Instructions
- 1
Pat 220 g mackerel fillet thoroughly dry with paper towels, season both sides evenly with a pinch of salt, and let rest 5 minutes to draw out surface moisture.
- 2
Heat the pan thoroughly over medium-high heat and cook the mackerel skin-side first.
When the skin browns and the flesh is cooked through the center, turn to finish the other side and remove.
- 3
Tear 120 g romaine into bite-sized pieces by hand, shred 12 perilla leaves, bias-slice 80 g cucumber, trim the root end of the radish sprouts, and combine all in a large bowl.
- 4
Mix 1.5 tbsp soy sauce, 1 tbsp yuzu marmalade, and 1 tbsp sesame oil until well combined, adjusting sweetness by varying the amount of yuzu marmalade.
- 5
Break the grilled mackerel into 3 cm bite-sized pieces using chopsticks and place evenly over the vegetable bowl, then drizzle the dressing evenly over everything.
- 6
Sprinkle 1 tsp sesame seeds evenly, give the bowl one or two gentle stirs with chopsticks to avoid breaking the mackerel, and serve immediately.
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