Spicy Grilled Mackerel Pike with Steamed Bean Sprouts
A Unique Delicacy: Grilled Mackerel Pike with Spicy Bean Sprouts
A quick and impressive dish featuring grilled mackerel pike and savory steamed bean sprouts! Perfect for a delightful meal.
Main Ingredients
- 3 Mackerel pike
- A little cooking oil (for grilling)
- 1 Cuttlefish or Squid
- 1 bag Bean sprouts (approx. 200g)
Cooking Instructions
Step 1
In a bowl, combine the minced garlic, chopped green onion, grated ginger, soy sauce for soup, regular soy sauce, Oligodang, black pepper, Gochugaru, and (optional) thinly sliced Cheongyang chili peppers. Mix well to create a delicious seasoning sauce. Adjust the amount of Oligodang to your preference.
Step 2
Prepare the mackerel pike by removing the innards and washing them thoroughly. Line an oven pan with parchment paper, place the mackerel pike on it, and lightly brush the skin with cooking oil. Bake in a preheated oven at 210°C (410°F) for about 20 minutes, or until golden brown and cooked through. Baking times may vary depending on your oven. Once baked, let the fish cool slightly. Carefully debone the fish and flake the flesh. Arrange the deboned fish meat on a serving plate.
Step 3
Trim the roots and tips of the bean sprouts and wash them clean. Place the washed bean sprouts in a pot and add about 1 cup (200ml) of water. Cover the pot and steam the bean sprouts over medium heat until they are tender-crisp. Drain the cooking liquid from the pot. Prepare the cuttlefish by cleaning it and washing it. Place the cuttlefish in a bowl and pour in a little Cheongju to marinate for about 5 minutes to remove any fishy odor. Add the drained cuttlefish to the pot with the steamed bean sprouts and cook briefly until the cuttlefish is opaque and cooked. Once cooked, cut the cuttlefish into bite-sized pieces with scissors.
Step 4
Pour the prepared seasoning sauce over the bean sprouts and cuttlefish in the pot. Stir well and cook over high heat, mixing continuously, until the sauce coats the ingredients evenly. (Optional) If you prefer a thicker sauce, gradually add the cornstarch slurry while stirring until the sauce reaches your desired consistency. Finally, drizzle in a little sesame oil and give it a final mix.
Step 5
Arrange the deboned grilled mackerel pike attractively on the sides of the serving plate. Generously spoon the freshly made spicy and sweet bean sprout mixture over the fish. The bean sprouts, with their spicy seasoning and crisp texture, are a fantastic complement to the grilled mackerel pike. The chewy cuttlefish also adds a delightful texture. Because the mackerel pike was grilled beforehand to remove excess oil and any gaminess, it is wonderfully mild and pairs exceptionally well with the spicy bean sprout mixture. While most steamed dishes use white fish, this recipe offers a unique and delicious twist using mackerel pike, an oily fish. This recipe is also adaptable for other oily fish like mackerel or sardine. Enjoy this distinctive and flavorful mackerel pike dish for a special meal!
