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Grilled Mackerel Recipe With Korean Chilli

Grilled mackerel with Korean chilli

Published: July 21, 2017 at 10:49 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2 as a starter

This grilled mackerel With Korean chilli recipe is from David Gingell and Jeremie Cometto-Lingenheim's new restaurant, Westerns Laundry. It's quick and simple to make, and easily serves 2 as a starter

Nutrition:
NutrientUnit
kcal572
fat45.7g
saturates9.6g
carbs4.8g
sugars2.4g
fibre1g
protein34.8g
salt1.6g
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Ingredients

  • 3 tsp sesame oil
  • 1 tsp gochujang
  • 1 tbsp doenjang or miso
  • 1/2 small clove garlic, crushed
  • 3 tsp white balsamic vinegar
  • 4 spring onions, finely sliced
  • a pinch chilli powder
  • 2 tsp sesame seeds, toasted
  • 2 mackerel, filleted and pin bones removed

Method

  • STEP 1

    Heat the grill to high. Mix together 2 tsp of the sesame oil, the gochujang, doenjang, garlic, 1 tsp of the vinegar and 1 tbsp of water in a small bowl.

  • STEP 2

    Add the spring onions to a bowl with the chilli powder, sesame seeds, remaining sesame oil and vinegar, and season.

  • STEP 3

    Lie the mackerel fillets skin-side up on a lightly oiled tray. Brush with the chilli paste mix and grill for 2-3 minutes until the skin is bubbling and charred. Rest for 1 minute before serving with the spring onions.

Gochujang is a Korean hot pepper paste and doenjang is a fermented soybean paste – find both in tubs from souschef.co.uk and specialist stores. White balsamic vinegar is available in larger supermarkets.

Check out more of our best fish recipes here...

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