Mackerel Pasta: Zero Fishiness, Richly Flavored Wine Pairing
Boneless Mackerel Pasta, Wine Appetizer, Anniversary Dish, Non-fishy Seafood Recipe
Received a gift of red wine! While steak is the traditional pairing, a red wine with a moderate body and accessible flavor profile is wonderfully versatile. As a wine lover, I couldn’t wait to create a dish to perfectly complement it. With boneless mackerel in the freezer and spaghetti in the pantry, I decided to make ‘Mackerel Pasta’! It might sound a bit unusual, but this dish is incredibly delicious, completely free of any fishy taste, and boasts a savory depth. It’s highly recommended as a wine accompaniment, an anniversary meal, or a romantic date dish! I recall a famous restaurant called ‘Our’ in Apgujeong that served mackerel pasta. I’ve recreated it from memory, adding my own unique touch. Forget the usual Pomodoro, Aglio e Olio, or Carbonara! This ‘Mackerel Pasta’ is simple to make, rich in DHA for nutritional benefits, and its visual appeal and taste rival those of fine dining restaurants. Let’s get cooking!
Main Ingredients- 2 packs boneless salted mackerel
- 200g spaghetti
For Cooking Pasta- 1L water
- 1/2 Tbsp coarse salt
Pasta Sauce- 3 Tbsp olive oil
- 1/2 stalk green onion
- 1 Tbsp minced garlic
- 4 ladlefuls pasta water
- 20g butter
- 1 chicken stock cube
- 3 packets Parmesan cheese powder (from pizza delivery)
- Pinch of black pepper
Optional Ingredients- 1 handful Korean cumin (chamnamul)
- 1L water
- 1/2 Tbsp coarse salt
Pasta Sauce- 3 Tbsp olive oil
- 1/2 stalk green onion
- 1 Tbsp minced garlic
- 4 ladlefuls pasta water
- 20g butter
- 1 chicken stock cube
- 3 packets Parmesan cheese powder (from pizza delivery)
- Pinch of black pepper
Optional Ingredients- 1 handful Korean cumin (chamnamul)
- 1 handful Korean cumin (chamnamul)
Cooking Instructions
Step 1
First, bring 1 liter of water to a rolling boil in a large pot. Add 1/2 tablespoon of coarse salt. Once the water is boiling, add the spaghetti and cook for about 6-7 minutes until it reaches an ‘al dente’ texture. Be careful not to overcook, as the pasta will become mushy when sautéed later. Drain the al dente spaghetti, reserving about 4 ladlefuls of the starchy pasta water – this is crucial for achieving the right sauce consistency.
Step 2
While the pasta is cooking, let’s prepare the vegetables. Finely chop the green onion. Tear the Korean cumin (chamnamul) by hand or roughly chop it. While chamnamul is optional, adding fresh green vegetables balances the dish nutritionally and makes it more visually appealing. Feel free to substitute with other mild, aromatic greens like perilla leaves, sea purslane, arugula, chives, basil, or baby greens for added flavor and color.
Step 3
Now, it’s time to cook the mackerel. Using pre-boned salted mackerel makes preparation incredibly easy. If using regular frozen mackerel, season it lightly with salt and then pan-sear or bake it in an air fryer until golden brown. Mackerel is naturally oily, so you likely won’t need extra oil when cooking in a non-stick pan. Cook until the mackerel is beautifully browned and some of its natural oils have rendered out, as shown in the picture. Set the cooked mackerel aside on a plate. It won’t cool down too much as we’ll be assembling the pasta shortly.
Step 4
To make the sauce, heat a generous amount of olive oil in a pan over medium-low heat. Add the minced garlic and chopped green onions, sautéing until fragrant but not browned. (Tip: Freshly minced garlic offers a more intense aroma, while thinly sliced garlic provides a pleasant texture. Pre-minced garlic is also a convenient option!) Crumble the cooked mackerel into the pan and sauté it with the aromatics. Boneless mackerel breaks apart easily with a fork or spatula. Once the mackerel is mostly broken down, add the cooked spaghetti, 2 ladlefuls of reserved pasta water, butter, and the chicken stock cube. Don’t add all the pasta water at once; gradually add more as needed, a ladleful at a time, until the sauce coats the pasta beautifully and a little remains at the bottom of the pan. Finally, sprinkle with Parmesan cheese powder and freshly ground black pepper to finish. (Another tip: If you don’t have pasta cheese, leftover pizza cheese packets are a great substitute!) Using freshly ground black pepper from a mill will significantly enhance the aroma.
Step 5
Finally, plate the finished pasta. Garnish generously with the crispy cooked mackerel pieces and fresh Korean cumin (chamnamul) for a visually stunning and delicious dish that rivals any restaurant offering!
