Andong Salt-Cured Mackerel Grill
How to Grill Andong Salt-Cured Mackerel Perfectly Without a Fishy Smell or Excessive Saltiness
Andong, a landlocked city far from the coast, became famous for its salt-cured mackerel for a good reason. In the past, transporting fresh mackerel was difficult, so they preserved it with salt. This process not only reduced the fishy odor but also resulted in firmer, more flavorful flesh. Andong’s salt-cured mackerel uses domestic mackerel, salted just right to achieve a rich taste without being overly salty. I found a great 1+1 sale at the supermarket and immediately bought two packs! I grilled one pack right away for dinner. To counteract the inherent saltiness and fishy smell of cured fish, I soaked it in rice water mixed with soju for about 30 minutes. A pro tip for grilling fish: mixing equal parts cooking oil and perilla oil enhances the savory flavor and further eliminates any fishy aroma. Mackerel is rich in DHA and Omega-3 fatty acids, which are excellent for brain health, preventing dementia, improving concentration, and combating aging. Its good shelf life and reduced fishy smell make it a perfect side dish for rice. A piece of mackerel atop a spoonful of warm rice is a simple yet profound expression of love and affection.
Ingredients
- 2 Andong salt-cured mackerel
- 500ml rice water (or water with 1 Tbsp flour dissolved)
- 2 Tbsp soju
- 2 Tbsp cooking oil
- 2 Tbsp perilla oil
Cooking Instructions
Step 1
First, rinse the salt-cured mackerel gently under running water. Trim off any sharp fins with a knife and remove the head cleanly. Now for the crucial step to remove any fishy smell and excess salt. In the prepared 500ml of rice water, add 2 tablespoons of soju and let the mackerel soak for 30 minutes. If you don’t have rice water, you can dissolve 1 tablespoon of flour in 500ml of water and use that.
Step 2
After 30 minutes, rinse the mackerel again thoroughly under fresh water. Drain it well in a colander to remove as much water as possible. Pat it completely dry with paper towels; this prevents oil splattering and helps achieve a crispier finish.
Step 3
Now, it’s time to grill the mackerel. Heat a frying pan over medium-high heat and add 2 tablespoons of cooking oil, spreading it evenly. Place the dried mackerel fillets in the pan. Drizzle 2 tablespoons of perilla oil evenly over the mackerel; this will enhance its savory aroma and flavor.
Step 4
Continue to cook over medium-high heat for about 15-20 minutes, flipping the mackerel occasionally, until it’s golden brown and cooked through. Aim for a crispy exterior and a moist interior. Keep an eye on the heat to prevent the fish from burning. Enjoy your perfectly grilled Andong salt-cured mackerel with a bowl of warm rice!
