Korean Horse Mackerel with Yuzu Soy Glaze
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Two horse mackerel sit in a yuzu-soy marinade for just 10 minutes before going onto a grill pan.
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The bits of yuzu in the marmalade burn easily, which is why half the marinade is held back and brushed on only in the last minute. Sesame oil and scallions go on after the heat is off.
Ingredients
Instructions
- 1
Clean the 2 horse mackerel, removing the guts and scales, then score each side 2 to 3 times so the glaze can reach the flesh.
Pat the skin and belly cavity very dry to help the surface crisp.
- 2
Mix the yuzu marmalade, soy sauce, cooking wine, minced garlic, and black pepper in a small bowl.
Stir until the yuzu pieces loosen and the soy sauce looks evenly blended.
- 3
Brush about half of the glaze over the fish, working a thin layer into the cuts and the belly side.
Marinate for just 10 minutes so the soy flavor seasons without becoming too salty, and keep the remaining glaze separate.
- 4
Preheat the grill pan over medium-high heat for about 2 minutes, then lay the horse mackerel on it.
Leave the fish mostly undisturbed for the first 2 minutes so the skin can set instead of tearing or sticking.
- 5
Grill each side for 4 to 5 minutes, turning when the edges turn opaque and the skin has light char marks.
Check the thickest part near the score marks. The fish is done when the flesh separates easily.
- 6
During the final minute, brush on the remaining glaze in a thin layer so it turns glossy without burning.
Turn off the heat, drizzle with 1 teaspoon sesame oil, scatter sliced scallion over the top, and serve right away.
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