Mackerel (Samchi) Gui: Deliciously Grilled Without Fishy Odor
Grilled Mackerel (Samchi) ~ Light and Savory Without the Fishy Smell
We’ve prepared a grilled mackerel dish using fresh samchi, ensuring a clean and savory flavor without any fishy odor. Enjoy this simple yet delicious recipe.
Main Ingredients- 1 Mackerel (Samchi)
Seasoning Ingredients- 2 Tbsp Ginger Wine (or Mirin)
- Pinch of Herb Salt
- 2 Tbsp Ginger Wine (or Mirin)
- Pinch of Herb Salt
Cooking Instructions
Step 1
First, prepare your fresh mackerel. Gently rinse the mackerel under cold running water, both front and back. It’s important to wash it gently to avoid breaking the delicate flesh.
Step 2
Make 3-4 shallow cuts along the darker, blue-hued side of the mackerel. These scores will help the seasoning penetrate better and ensure the fish cooks evenly and looks appealing. If you’re concerned about any fishy smell, lightly brush the cuts and the entire surface of the mackerel with ginger wine or mirin at this stage to effectively eliminate any odor.
Step 3
Generously sprinkle herb salt on both sides of the mackerel for seasoning. If you don’t have herb salt, a mixture of regular salt and pepper will work just fine. Let the seasoned mackerel marinate in the refrigerator for about 30 minutes to 1 hour. This allows the flavors to meld and penetrate deep into the fish, making it more delicious.
Step 4
Now, let’s prepare for grilling. If you’re using a grill pan on the stovetop, add about 1 tablespoon of olive oil to the pan and spread it evenly using a kitchen towel. If you plan to use an oven or an air fryer, it’s a good idea to lightly brush both sides of the mackerel with olive oil after the seasoning step (step 3). This will help keep the fish moist and prevent it from drying out during cooking.
Step 5
Place the seasoned mackerel onto the prepared grill pan. Lightly brush the top surface of the fish with the remaining 1 tablespoon of olive oil. This step adds a wonderful crispiness and rich flavor to the skin as it cooks.
Step 6
Now it’s time to grill the mackerel until it’s beautifully golden brown. Cook over medium heat, flipping occasionally, until both sides are nicely seared and the fish is cooked through. The skin should be slightly crisp, and the inside should be flaky and moist. Serve immediately while warm to best enjoy the rich flavor and aroma of the mackerel.
