Grilled mackerel with Korean chilli
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
Korean king oyster mushrooms (seasongi beoseot bokkeum)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp doenjang
- 1 tsp Yondu umami seasoning sauce
- 1 tsp golden granulated sugar
- 300g king oyster mushrooms
- ½ tsp sea salt flakes
- 1 tbsp vegetable oil
- 2 garlic clovesminced
- 2 tbsp mirin
- 20g unsalted butter
- 1-2 bird's-eye chilliessliced
- 1 tsp toasted white sesame seeds
- steamed riceto serve
Nutrition: per serving
- kcal222
- fat16.1g
- saturates5.9g
- carbs13.9g
- sugars10.1g
- fibre0.9g
- protein4.9g
- salt3.6g
Method
step 1
In a small mixing bowl, make a sauce by combining the doenjang, Yondu and sugar with 100ml of water.
step 2
Cut the mushrooms lengthways into 5mm slices. Heat a large, heavy-based frying pan over a medium heat. Once hot, dry-fry the mushrooms with the sea salt flakes for 5 mins, turning occasionally – they will start to lose some moisture and become softened and golden in places. Once they have collapsed completely, lower the heat and add the oil and garlic. Briefly fry, stirring constantly to prevent the garlic from burning.
step 3
Stir in the mirin and cook for 2 mins. Add the sauce and cook for a further 2 mins until the mushrooms have absorbed the flavour and there is about 2 tbsp of liquid left in the pan. Melt in the butter to emulsify into the sauce – it should only take a minute or less. Remove from the heat and stir in the chillies and sesame seeds. Divide into two bowls and serve warm with plain steamed rice.
