Korean Grilled Mackerel in Parchment
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 people
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Calories
362 kcal
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Course
Main Course
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Cuisine
Korean
Korean Grilled Mackerel in Parchment
Description
This Korean Grilled Mackerel in Parchment recipe starts with a filleted mackerel that can be salted or fresh. The fish is soaked briefly in rice water to moderate saltiness when necessary, dried, then coated lightly with vinegar. It is wrapped securely in oiled parchment paper to create a pouch and cooked over medium-low heat in a covered pan. The pouch will puff as it steams the fish gently, resulting in tender, moist flesh with a mild tang from the vinegar. The cooking technique retains moisture and prevents drying.
The finished fish is served with lemon wedges to squeeze over the top, alongside soy sauce for dipping, enhancing the subtle smoky and acidic flavors. This presentation allows the diner to adjust flavors to taste.
When choosing fresh mackerel for this dish, select one with firm flesh that springs back, clean shimmering skin, and bright clear eyes. Keeping the skin on while cooking preserves moisture and adds to the finish. The gentle steam-cooking method through parchment wrapping makes this preparation approachable and effective for maintaining the fish's delicate texture.
Ingredients
- 1 mackerel filleted, salted if available or use fresh
- 2 cup (240 ml) rice water
- 1 tsp white vinegar
- 2 tsp neutral cooking oil generic cooking oil
To serve with (optional)
- 1 tbsp soy sauce
- 2 lices lemon wedges
Instructions
- If using an already salted mackerel fish, soak it in rice water for 10 minutes to reduce some of the saltiness. If using fresh fish, soak for 5 minutes or skip this step.
- Take the fish out of the water and dry completely with a paper towel. Apply a thin coat of vinegar on both sides of the mackerel flesh and skin.
- Brush a piece of parchment paper with some oil. Place the mackerel fillet in the parchment paper and fold it over the fish. Fold the sides of paper twice to make a pouch and seal the fish inside.
- Place the pouch, folded side down, in a large pan over medium low heat and cover with a lid, cook for 6-7 minutes. When you see the pouch is puffing high, turn the pouch to the other side and cover. Continue to cook for another 5-6 minutes.
- Open the pouch carefully using scissors and let the steam escape. Place the grilled mackerel on a serving plate with lemon wedges and soy sauce for dipping. When ready to serve, squeeze the lemon over the fish. Take a piece of fish and dip it lightly in the soy sauce. Serve with rice.
Notes
- When buying fresh mackerel, look for firm flesh that springs back when pressed.
- Choose fish with bright, clear eyes and shiny, blemish-free skin to ensure freshness.
- Ask the fishmonger to keep the skin on when filleting to retain moisture and enhance flavor during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 1g | 0% |
| Protein | 46g | 92% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 696mg | 29% |
| Potassium | 933mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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