Korean Grilled Atka Mackerel
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Before cooking, Atka mackerel gets wiped down with water that has a little vinegar in it.
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Salt and pepper are its only seasoning, and after the flip the thickest part sits under a lid for a minute to cook through. Half a lemon goes on the plate, and it is served hot.
Ingredients
Instructions
- 1
Dilute 1 tablespoon vinegar with water and wipe the surface of 2 Atka mackerel thoroughly.
Pat the fish dry with paper towels, because leftover moisture can make the oil splatter and prevent even browning.
- 2
Sprinkle 1 teaspoon salt and 0.3 teaspoon black pepper evenly over both sides.
Press the thicker parts lightly with your fingertips so the seasoning contacts the flesh, then let the fish rest for 10 minutes.
- 3
Add 1 tablespoon cooking oil to a pan and preheat over medium heat for about 1 minute.
When the oil moves thinly across the surface, the pan is ready for the fish.
- 4
Place the Atka mackerel in the pan without overlapping and keep the heat at medium.
Cook for 5 minutes, then turn it when the edges are golden and the flesh begins turning opaque.
- 5
After turning, cook the second side for another 5-6 minutes.
If the fish is thick, cover the pan for 1 minute, and lower the heat slightly if the surface darkens too quickly.
- 6
Check the thickest flesh with a food thermometer for 145 F (63 C).
If the center has not reached that temperature, continue cooking over the reduced heat before checking again. Transfer to a plate and serve hot with 0.5 lemon cut into wedges or slices.
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