QiMeal
Godeungeo gui
Godeungeo gui · ready in 33 min · 4 servings · 546 kcal per serving · easy · 5 ingredients
Korean salt grilled mackerel is simple, bold, and weeknight friendly, with crisp skin, rich oily flesh, and a bright lemon soy finish.
- Prep
- 21 min
- Cook
- 12 min
- Total
- 33 min
- Serves
- 4
- kcal
- 546
- Difficulty
- easy
Ingredients · 4 servings
- 1000 gMackerel, cleaned and butterflied
- 8 gSalt, coarse
- 10 gVegetable oil
- 40 gSoy sauce
- 80 gLemon, cut into wedges (to serve)
Equipment
stovetop, grill pan, tongs, paper towel, knife, cutting board, small bowl, instant read thermometer, tray, pastry brush, fish spatula, spoon
Instructions
- Gather equipment
Gather the mackerel, salt, lemon, soy sauce, oil, a grill pan, tongs, paper towel, knife, cutting board, small bowl, and thermometer. · 4 min
What to look for: All ingredients are measured and tools are within reach.
- Salt fish
Sprinkle salt evenly over the mackerel flesh and skin, then rest it at room temperature for 10 minutes to season and draw out surface moisture. · 10 min
What to look for: Tiny beads of moisture appear on the surface.
- Dry fish
Pat the mackerel very dry with paper towel, then brush the skin and flesh lightly with vegetable oil to help it release from the hot pan. · 3 min
What to look for: The skin looks dry and lightly glossy with oil.
- Heat pan
Heat a grill pan over medium high heat until a drop of water sizzles at once and the surface is very hot. · 3 min
What to look for: The pan is hot and faintly shimmering.
- Grill skin
Place the mackerel skin side down and press gently for 10 seconds, then cook without moving until the skin is browned and crisp. · 5 min
What to look for: The skin is crisp, browned, and releases cleanly from the pan.
- Finish fish
Turn the mackerel carefully and cook the flesh side until opaque and the thickest part reaches 63°C / 145°F. · 4 min
When it is done: Insert the thermometer into the thickest part of the fish and confirm 63°C / 145°F.
- Mix soy dip
Stir soy sauce with 1 tbsp lemon juice in a small bowl, then cut the remaining lemon into wedges for serving. · 2 min
What to look for: The dip is dark, glossy, and lightly scented with lemon.
- Serve hot
Serve the grilled mackerel hot with lemon wedges and the soy dip, spooning a little dip over each portion at the table. · 2 min
What to look for: The fish is served steaming with crisp skin facing up.
Nutrition (per serving)
| kcal | 546 |
|---|---|
| Protein | 47 g |
| Carbohydrates | 2 g |
| of which sugars | 1 g |
| Fat | 37 g |
| of which saturated | 9 g |
| Fibre | 1 g |
| Sodium | 1562 mg |
Nutri-ScoreC
Allergens
Contains: fish, soybeans, gluten, soy
Storage and reheating
- Fridge: up to 2 days
- Freezer: yes, up to 2 months
- Warm covered in a lightly oiled skillet over low heat until hot, then uncover briefly to refresh the skin.
Ingredient substitutions
Vegetable oil
- Sesame oil: Use sparingly because the aroma is stronger than neutral oil.
Lemon
- Soy sauce: Use a little extra soy dip when lemon is unavailable.
