Grilled mackerel with Korean chilli

Name: Grilled mackerel with Korean chilli
Total time: 25 min
Yield: Serves 2 as a starter
Cuisine: Korean
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

David Gingell

Published: July 21, 2017 at 10:49 AM

Save recipe

Serves 2 as a starter

Easy

Total time: 25 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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

Skip to ingredients

Alternatives

Complete the dish

Craving more gochujang? Check out our top gochujang recipes as well as our guide for everything you need to know about gochujang.

Ingredients

Nutrition

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

Nutrition: per serving

kcal572
fat45.7g
saturates9.6g
carbs4.8g
sugars2.4g
fibre1g
protein34.8g
salt1.6g

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...

Sea bass recipes - Sea Bass Fillet With Grilled Courgette, Lemon and Hazelnut

Authors

David Gingell

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue