Pan-Seared Mackerel with Yuzu Glaze
A Unique Mackerel Dish for November: Sweet and Tangy Mackerel with Yuzu Marmalade
Hello everyone! Today, I’m sharing a special recipe for ‘Mackerel with Yuzu Marmalade,’ a delightful twist on the popular ‘Gogalbi’ (spicy grilled mackerel) often found at street food stalls. While traditional Gogalbi is seasoned with spicy gochujang, it can be a bit too fiery for children. I fondly remember how my mother would make a sweeter version for us using yuzu marmalade, which completely eliminated any fishy odor and tasted wonderfully sweet. Inspired by that cherished memory, I’ve recreated this unique dish featuring a subtle, refreshing yuzu aroma. It’s a perfect treat for when you crave something different, and a flavor that both adults and kids will adore. Give it a try!
Main Ingredients
- 1 whole fresh mackerel
- 1 Tbsp vinegar
- 1 piece ginger (sliced thinly)
- 1/3 stalk green onion (chopped)
- 3 Tbsp potato starch
- 2 Tbsp green tea powder
- 5g red bell pepper (finely minced)
- A little cooking oil
- A pinch of sesame seeds
Yuzu Sauce
- 1.5 Tbsp yuzu marmalade
- 1 Tbsp soy sauce
- 80ml water
- 1 Tbsp oyster sauce
- 1 pinch black pepper
- 2 Tbsp cooking wine (mirin or sake)
- 0.5 Tbsp vinegar
- 1.5 Tbsp yuzu marmalade
- 1 Tbsp soy sauce
- 80ml water
- 1 Tbsp oyster sauce
- 1 pinch black pepper
- 2 Tbsp cooking wine (mirin or sake)
- 0.5 Tbsp vinegar
Cooking Instructions
Step 1
First, let’s prepare the delicious yuzu sauce. In a bowl, combine 1.5 Tbsp yuzu marmalade, 80ml water, 1 Tbsp soy sauce, 0.5 Tbsp vinegar, 2 Tbsp cooking wine, 1 Tbsp oyster sauce, and a pinch of black pepper. Whisk everything together until well combined.
Step 2
Now, let’s prepare the supporting ingredients for the mackerel. Thinly slice the ginger (previously frozen if you have it on hand) and chop the green onion. Finely mince the red bell pepper.
Step 3
Effectively removing the fishy smell is key! Dissolve 2 Tbsp of green tea powder in some water, then soak the whole fresh mackerel for 30 minutes to 1 hour. The green tea is excellent at absorbing any fishy odors.
Step 4
Rinse the mackerel thoroughly under cold water after soaking it in the green tea mixture. Then, pat the mackerel completely dry with paper towels, both inside and out. This is crucial for achieving a crispy exterior when pan-frying.
Step 5
Once dried, evenly coat both sides of the mackerel with 3 Tbsp of potato starch. A thin, even coating will help create a crispier texture and allow the sauce to adhere beautifully.
Step 6
Now, it’s time to pan-sear the mackerel. Heat a skillet over medium-high heat and add a generous amount of cooking oil. Place the starch-coated mackerel in the hot oil and sear until golden brown and crispy on both sides. Be careful not to burn it. Once cooked, gently dab away any excess oil with paper towels.
Step 7
With the mackerel nicely seared, pour the prepared yuzu soy sauce mixture into the pan. Ensure the sauce evenly coats the fish as you pour.
Step 8
Add the thinly sliced ginger to the pan. Reduce the heat to medium-low and allow the sauce to simmer and reduce, basting the mackerel with the sauce as it cooks. The subtle ginger aroma will further help neutralize any fishiness and add depth of flavor.
Step 9
Check if the sauce has thickened and the mackerel has absorbed the flavors. Once the sauce is glossy and has reduced considerably, stir in the chopped green onions and a sprinkle of sesame seeds. Your delicious Yuzu Glazed Mackerel is ready!
Step 10
Plate the finished Yuzu Glazed Mackerel attractively. I’ve added a sprinkle of the finely minced red bell pepper for an extra pop of color and texture. Enjoy this visually appealing and incredibly tasty unique mackerel dish!
