Ingredients with Measurements:
- 2 mackerel, cleaned and scaled, each weighing about 8 ounces
- 2 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons toasted sesame seeds
- 1 tablespoon vegetable oil
Special Equipment Needed:
- Grill
- Grill brush
- Tongs
- Small bowl
- Whisk
Step-by-Step Instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together the gochujang, honey, soy sauce, sesame oil, garlic, and ginger.
3. Brush the mackerel with the vegetable oil.
4. Place the mackerel on the preheated grill and cook for 4 minutes.
5. Flip the mackerel and brush with the gochujang mixture.
6. Cook for an additional 4 minutes.
7. Flip the mackerel again and brush with the remaining gochujang mixture.
8. Cook for an additional 2 minutes.
9. Remove the mackerel from the grill and sprinkle with the toasted sesame seeds.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium-high heat
Serving Size: 2
Nutritional Information:
Calories: 250
Fat: 12g
Carbohydrates: 11g
Protein: 24g
Substitutions for Ingredients:
- Gochujang: Sambal oelek or Sriracha
- Honey: Agave nectar or maple syrup
- Soy sauce: Tamari or coconut aminos
- Sesame oil: Vegetable oil
- Garlic: Garlic powder
- Ginger: Ground ginger
Variations:
- Add a tablespoon of rice vinegar to the marinade for a tangy flavor.
- Substitute the mackerel with other types of fish such as salmon or cod.
Tips and Tricks:
- Make sure to preheat the grill to ensure the mackerel cooks evenly.
- Brush the mackerel with the marinade every time you flip it to ensure it is evenly coated.
Storage Instructions:
Store any leftover mackerel in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the mackerel in a 350°F oven for 10 minutes or until heated through.
Presentation Ideas:
Serve the mackerel with steamed rice and a side of kimchi for a complete meal.
Garnishes:
Garnish the mackerel with chopped scallions, toasted sesame seeds, and a drizzle of sesame oil.
Pairings:
Pair the mackerel with a light and refreshing beer such as a lager or pilsner.
Suggested Side Dishes:
- Steamed rice
- Kimchi
- Pickled vegetables
- Roasted vegetables
Troubleshooting Advice:
- If the mackerel is sticking to the grill, make sure the grill is preheated and brush the mackerel with oil before placing it on the grill.
- If the mackerel is overcooked, reduce the cooking time for each side.
Food Safety Advice:
- Make sure to clean and scale the mackerel before cooking.
- Cook the mackerel to an internal temperature of 145°F.
Food History:
This dish is a traditional Korean style of cooking fish on the grill. It is often served as a main course for special occasions.
Flavor Profiles:
This dish has a savory and slightly sweet flavor from the gochujang, honey, and soy sauce. The sesame oil and toasted sesame seeds add a nutty flavor.
Serving Suggestions:
Serve the mackerel with steamed rice and a side of kimchi 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