Grilled Mackerel (고등어 구이) Recipe
Grilled fresh mackerel.
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Ingredients
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Fish & Marinade
Finishing & Garnish
Method
Fish & Marinade
- 1
Prepare fish
Rinse the mackerel under cold water and pat dry thoroughly with paper towels, inside the cavity and outside. Using a sharp knife, make 2–3 diagonal shallow cuts through the skin on each side, about 1/2 inch apart; this helps even cooking and prevents the skin from curling.
- 2
Salt and rest
Sprinkle the coarse sea salt evenly over both sides of each fish and inside the cavity. Place the fish on a wire rack or plate and let rest in the refrigerator for 15–20 minutes. This draws out excess moisture and seasons the flesh.
- 3
Rinse and pat
After resting, quickly rinse the fish to remove excess surface salt (optional if you prefer a saltier crust). Pat the fish very dry again with paper towels; drying is critical for good browning.
- 4
Marinade (light)
In a small bowl, combine sake, grated ginger, minced garlic, and soy sauce. Brush or spoon the mixture lightly into the cavity and over the surfaces of each fish. Let sit at room temperature for 10 minutes to let flavors mingle (do not exceed 30 minutes to avoid over-marinating).
Grilling & Finishing
- 5
- 6
- 7
Flip and finish
Carefully flip the fish using a wide spatula. Grill the flesh side for 3–5 minutes more, or until the flesh is opaque and flakes easily with a fork and the internal temperature reaches about 145°F (63°C) at the thickest part. Total cook time will be ~8–11 minutes depending on size and heat.
- 8
Rest and season
Transfer the grilled mackerel to a serving plate and let rest 2 minutes. Sprinkle the finishing shio/coarse salt lightly over the surface to taste.
- 9
Garnish and serve
Brush any remaining oil over the fish if needed, scatter sliced scallions and toasted sesame seeds if using, and serve with lemon or lime wedges on the side. Serve immediately with steamed rice and banchan.
