Grilled mackerel with Korean chilli

Grilled mackerel with Korean chilli

  • serves 2 as a starter
  • Easy

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

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Ingredients

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

  • Step 4

    Brush with the chilli paste mix and grill for 2-3 minutes until the skin is bubbling and charred.

  • Step 5

    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.

Nutritional Information

  • Kcals 572
  • Fat 45.7g
  • Saturates 9.6g
  • Carbs 4.8g
  • Sugars 2.4g
  • Fibre 1g
  • Protein 34.8g
  • Salt 1.6g
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