Savory & Spicy Mackerel: Delicious Mackerel Seasoned and Grilled Recipe
The Ultimate Grilled Mackerel with a Flavorful Glaze
Introducing a simple yet incredibly delicious recipe for seasoned and grilled mackerel, perfect for home cooking! We’ve enhanced the natural deliciousness of grilled mackerel by adding a special homemade glaze, creating an explosion of savory and spicy flavors. It’s perfectly balanced with a hint of sweetness, making it an ideal side dish that pairs wonderfully with rice. Get ready to impress your family with this irresistible dish!
Main Ingredients
- 2 small mackerels
- 2 Tbsp grapeseed oil
- Rice water (enough to cover)
Seasoning Glaze Ingredients
- 1/3 onion
- 5 stalks scallions
- 1 red chili pepper
- 1 Tbsp minced garlic
- 1.5 Tbsp gochugaru (Korean chili powder)
- 4 Tbsp soy sauce
- 2 Tbsp oligo-syrup (or corn syrup)
- 1 Tbsp sesame seeds (toasted)
- 1 Tbsp sesame oil
- Pinch of black pepper
- 1/3 onion
- 5 stalks scallions
- 1 red chili pepper
- 1 Tbsp minced garlic
- 1.5 Tbsp gochugaru (Korean chili powder)
- 4 Tbsp soy sauce
- 2 Tbsp oligo-syrup (or corn syrup)
- 1 Tbsp sesame seeds (toasted)
- 1 Tbsp sesame oil
- Pinch of black pepper
Cooking Instructions
Step 1
Begin by preparing the mackerel to remove any fishiness and excess salt. Gently rinse the two mackerels under lightly salted water, then soak them in rice water for about 10-20 minutes. Rice water is excellent for neutralizing the fishy odor commonly found in mackerel and also helps to reduce the saltiness if you’re using salted mackerel (ban-godeungeo). This soaking process not only removes unpleasant smells but also tenderizes the fish, leading to a better final dish.
Step 2
Finely chop the vegetables that will add flavor to your glaze. Peel the onion and either grate it or mince it very finely. Wash the scallions and chop them into small pieces. Remove the seeds from the red chili pepper and mince it finely as well. Chopping the vegetables finely ensures that the glaze adheres well to the fish and infuses it with maximum flavor.
Step 3
Now, let’s prepare the special seasoning glaze for your mackerel. In a bowl, combine the minced onion, scallions, and red chili pepper. Add the minced garlic, gochugaru, soy sauce, oligo-syrup, toasted sesame seeds, sesame oil, and a pinch of black pepper. Mix everything thoroughly until well combined. For an even richer flavor, it’s beneficial to let the glaze sit in the refrigerator for at least 30 minutes to allow the flavors to meld. If you’re short on time, you can use it immediately, but the resting period does make a subtle but noticeable difference.
Step 4
Drain the mackerel from the rice water and rinse it lightly under running water. Pat the fish thoroughly dry with paper towels to ensure a good sear. Heat about 2 tablespoons of grapeseed oil in a pan over medium heat. Once the oil is shimmering, carefully place the dried mackerel into the pan. Pan-fry the mackerel on both sides until it’s golden brown and slightly crispy. This ‘frying’ technique helps create a delightful texture.
Step 5
It’s time to coat the beautifully fried mackerel with the flavorful glaze! Spoon the prepared seasoning glaze generously over the mackerel in the pan. Reduce the heat to medium-low, cover the pan, and let the glaze simmer and reduce, allowing it to caramelize and coat the fish. Keep an eye on it to prevent the glaze from burning. Cook until the glaze has thickened slightly and coats the mackerel with a glossy sheen. Serve hot, perhaps over a bed of steamed rice, and enjoy this incredibly flavorful dish!
