Ingredients with Measurements:
- 4 fresh mackerel fillets
- 1 cup of kimchi
- 2 tablespoons of olive oil
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, mix together the olive oil, soy sauce, honey, sesame oil, and rice vinegar.
3. Season the mackerel fillets with salt and pepper, then brush them with the marinade.
4. Place the mackerel fillets on the grill or grill pan, skin side down.
5. Grill the mackerel for 3-4 minutes on each side, or until cooked through.
6. While the mackerel is cooking, chop the kimchi into small pieces.
7. Serve the grilled mackerel with the chopped kimchi on top.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 5g
Protein: 22g
Substitutions for ingredients:
- Canola oil can be substituted for olive oil
- Tamari can be substituted for soy sauce
- Maple syrup can be substituted for honey
- Apple cider vinegar can be substituted for rice vinegar
Variations:
- Use salmon or trout instead of mackerel
- Add sliced scallions or cilantro on top for extra flavor
- Serve with a side of rice or quinoa
Tips and tricks:
- Make sure to brush the marinade on both sides of the mackerel fillets for maximum flavor.
- If using a grill pan, make sure it is well-oiled to prevent sticking.
- Don't overcook the mackerel, as it can become dry and tough.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the mackerel in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the grilled mackerel on a bed of rice or quinoa, with the kimchi on top.
Garnishes:
Garnish with sliced scallions or cilantro.
Pairings:
Serve with a side of steamed vegetables, such as broccoli or bok choy.
Suggested side dishes:
- Steamed rice or quinoa
- Steamed vegetables
- Miso soup
Troubleshooting advice:
- If the mackerel sticks to the grill or grill pan, it may not be fully cooked on that side yet. Wait a few more minutes before trying to flip it again.
- If the mackerel is dry, it may have been overcooked. Try reducing the cooking time next time.
Food safety advice:
- Make sure the mackerel is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
Mackerel is a popular fish in many cuisines, and is known for its oily texture and strong flavor. Kimchi is a traditional Korean side dish made from fermented vegetables, usually cabbage, and is known for its spicy and sour flavor.
Flavor profiles:
The grilled mackerel has a smoky flavor from the grill, and is balanced by the sweet and savory marinade. The kimchi adds a spicy and sour kick to the dish.
Serving suggestions:
Serve the grilled mackerel with a side of rice or quinoa, and steamed vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean