Crispy Outside, Moist Inside! Spicy Mackerel Fillets, Lee Sung-mi Style
Maman’s Home Cooking: Comedian Lee Sung-mi’s Zero-Fishy Smell Spicy Mackerel
This is a home-style recipe by comedian Lee Sung-mi, featured on the popular show ‘Maman’s Treasure Trove’ (Manmulsang). Enjoy these incredibly simple spicy mackerel fillets that are crispy on the outside and moist on the inside, boasting zero fishy odor. It’s a dish that brings back cherished memories and the heartfelt taste of mom’s cooking.
Main Ingredients- 1 fresh mackerel, cleaned
- 2 Korean green chili peppers (Cheongyang peppers)
- 1 green chili pepper
- 1/2 cup all-purpose flour or tempura flour (for coating)
Spicy Glaze- 1 Tbsp soy sauce
- 4 Tbsp gochugaru (Korean chili flakes, fine)
- 2 Tbsp soju or cooking wine (to remove fishiness and enhance flavor)
- 2 Tbsp honey or corn syrup (for sweetness and shine)
- 1 Tbsp soy sauce
- 4 Tbsp gochugaru (Korean chili flakes, fine)
- 2 Tbsp soju or cooking wine (to remove fishiness and enhance flavor)
- 2 Tbsp honey or corn syrup (for sweetness and shine)
Cooking Instructions
Step 1
First, finely mince the Cheongyang and regular green chili peppers after washing and removing their stems. Finely chopped chilies will help the glaze adhere better and add a pleasant texture when eaten.
Step 2
Gently rinse the cleaned mackerel under running water and pat it dry. Make diagonal slits about 2-3 cm apart along the back of the mackerel. This scoring allows the flavors to penetrate deeply and ensures even cooking. Lightly season the inside with salt and pepper.
Step 3
Press the minced chilies into the slits and onto the surface of the mackerel. Then, evenly coat the entire surface of the fish with a thin layer of all-purpose flour or tempura flour. This coating will create a wonderfully crispy exterior and help retain the fish’s moisture, keeping it tender inside.
Step 4
Heat a generous amount of cooking oil in a frying pan over medium heat. Place the floured mackerel in the hot pan. Once the underside is golden brown and crisp, reduce the heat to low and continue cooking until the fish is thoroughly cooked through. Be careful not to overcook on high heat, as this can burn the exterior before the inside is done.
Step 5
While the mackerel is cooking, prepare the delicious spicy glaze. In a small bowl, combine 1 Tbsp soy sauce, 4 Tbsp gochugaru, 2 Tbsp soju (or cooking wine), and 2 Tbsp honey (or corn syrup). Mix well until smooth and fully incorporated. You can substitute honey with corn syrup or add a pinch of sugar if desired.
Step 6
Once both sides of the mackerel are beautifully golden brown, gently push the fish to one side of the pan or temporarily remove it. Using a brush, generously apply the prepared spicy glaze all over the cooked mackerel. Flip the fish and apply the glaze evenly to the other side as well. Keep the heat on low to prevent the glaze from burning.
Step 7
Finally, you can optionally add some finely chopped red chilies, onion, and green onions to the remaining glaze and mix. (This step is optional, and you can use any vegetables you have on hand.) Spoon this flavorful topping generously over the glazed mackerel for a final touch. This spicy mackerel fillet is best enjoyed immediately while hot.
