Grilled Salted Mackerel Recipes

GODEUNGEO GUI (GRILLED MACKEREL)

Steps:

• Cut crosswise slashes on the skin side of each piece. Pat the fish dry with a paper towel. Drizzle the optional ginger and lemon juice over the fish. Season both sides of the fish liberally with salt. Set aside for 20 to 30 minutes.
• Shake off excess salt before cooking.
• Cook the fish using one of the three methods shown below.

WHOLE GRILLED MACKEREL

Steps:

• Run water over fish inside and out. Then use paper towels to dry it up.
• Make three -four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside
• In a small bowl mix all the spices thoroughly until all the spices come together.You may add vegetable oil or water- as desired.
• Thoroughly marinade fish with garlic mixture gently flip them back and forth until coated inside and out. You may let it marinade in the fridge for up to 24hours, if time permits. If not let it marinate for at least 30 minutes and baste and you go.
• When you are ready to grill, wipe down the grill basket with oil towel to prevent fish from sticking on the grill. Discard any marinate that has been used to marinate fish and Lay fish gently on a fish basket.

SALT-GRILLED SPANISH MACKEREL

Steps:

• Rinse each of the fish steaks under fresh cold water, then pat them dry. Let the fish marinate in the rice wine for 5 to 10 minutes, turning the fish once halfway through.
• Preheat your broiler to the highest setting possible, or if you are grilling outdoors, make sure your coals are burning hot.
• Remove the fish from the marinade, and very lightly salt the flesh on both sides. Salt the surrounding skin a bit more generously. Place the fish on a rack set over a foil-lined tray, or use disposable foil broiling pans for easier cleanup. If you are broiling outdoors, you may wish to lightly oil the rack on which the fish will be laid. Broil the fish for 6 to 7 minutes, or until it is opaque and slightly browned around the edges. Flip the fish with a large metal spatula, and broil for 2 to 3 more minutes, until the fish is just cooked through.
• Cut the lemon into 4 wedges, and serve each piece of fish with one of them. The Japanese typically serve a small mound of grated radish to the side of the fish. Each person then dribbles some soy sauce over the radish and spread this mixture on the fish just before conveying it to the mouth. If you wish to follow suit, drain the grated radish of excess liquid before mounding it on the plates.

GRILLED SALTED MACKEREL

Steps:

• Make sure the mackerel has been cleaned and fillet into two pieces.
• Rub in the cooking sake on each side of the fillets.
• Sprinkle salt liberally on both sides of the fish.
• Let it marinate for 15-20 minutes.
• Grate the daikon radish while waiting and set aside.
• Dry off the fish with a kitchen paper towel.
• Put a frying pan on medium-high heat. Once it's hot, add the oil.
• Place the fish skin-side on the pan first. Cook 8-10 minutes.
• Flip the fish and continue cooking for another 8-10 minutes.
• Place each fillet on its own plate and scoop a serving of daikon on the side. Add soy sauce to the daikon as needed.