Moist and Delicious Grilled Mackerel (No Fishy Smell!)
Master the Art of Perfectly Grilled Mackerel at Home: Say Goodbye to Fishy Odors!
Are you hesitant to cook grilled mackerel at home due to its strong fishy smell? It often requires constant ventilation and can turn out quite unpleasant if not prepared correctly. But fear not! This recipe will guide you through creating incredibly delicious and moist grilled mackerel using fresh, whole fish, ensuring absolutely no fishy odor. Get ready to impress yourself and your loved ones with this foolproof method!
Ingredients- 1 fresh whole mackerel
- 2 Tbsp chopped scallions (green parts or white parts)
- 2-3 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp mirin (or cooking wine)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds (for garnish and aroma)
- Rice water (or a thin mixture of flour and water)
Cooking Instructions
Step 1
The first secret to eliminating any fishy smell from mackerel is to soak it in rice water. If rice water isn’t available, a thin mixture of flour dissolved in water works just as well. Submerge the fresh mackerel in the rice water (or flour water) for about 10 minutes. This crucial step removes any lingering odors, resulting in a much cleaner and more pleasant tasting grilled fish. Don’t skip this pre-treatment for the best results!
Step 2
After soaking, gently pat the mackerel completely dry with paper towels or a clean kitchen cloth. Be careful not to press too hard, as this can break apart the delicate flesh. For a firmer texture, you can briefly soak the mackerel in rice water and then immediately drain and pat it dry; this helps the flesh hold its shape better during cooking, ensuring a beautiful presentation.
Step 3
Now, let’s get grilling! Heat a generous amount of cooking oil in a pan over medium heat. You might wonder which side to cook first. Some believe searing the flesh side first prevents the skin from curling, while others prefer searing the skin side for a softer finish. For this recipe, we’ll start by lightly cooking the flesh side. Once the mackerel is in the pan, resist the urge to flip it too often; allow each side to develop a nice golden-brown color.
Step 4
Grill the mackerel to your preference – whether you like it crispy on the outside or tender and moist throughout. I’ve cooked mine to achieve a wonderfully soft texture. Once the mackerel is beautifully golden and cooked through, remove it from the pan and let it rest on paper towels for a moment to absorb any excess oil. This ensures a cleaner, less greasy, and ultimately more delicious bite.
Step 5
Finally, let’s prepare a flavorful sauce to accompany your grilled mackerel! You can make the sauce ahead of time for convenience. A delightful sauce can be made by mixing soy sauce, gochugaru, minced garlic, mirin, sesame oil, and toasted sesame seeds. While dipping the grilled mackerel directly into the sauce is delicious, spooning a bit of this prepared sauce over the top adds an extra layer of flavor. I personally love adding this sauce as a finishing touch, but feel free to adjust the ingredients to suit your taste!
