5.0 from 18 votes
Korean Grilled Mackerel in Parchment
Korean-style grilled mackerel features smoky, crispy skin and juicy, tender flesh. With the parchment paper method, it’s easy to cook while minimizing unwanted fish smells.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 people
Calories: 362 kcal
Course:
Main Course
Cuisine:
Korean
Ingredients
- 1 Mackerel fish filleted, salted if available or use fresh
- 2 cup (240 ml) rice water
- 1 tsp white vinegar
- 2 tsp 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.
Cup of Yum
Notes
- When selecting fresh mackerel, consider the following:
- Firm Flesh: The flesh should be firm and should spring back when pressed gently.
- Clean, Shimmering Skin: Look for mackerel with clean and gleaming skin, free from any blemishes or discolorations.
- Bright Eyes: Fresh mackerel should have clear, bright eyes. Avoid those with cloudy or sunken eyes.
- Retain the Skin: When getting your mackerel cleaned and filleted, ask the butcher to keep the skin on. The skin helps maintain moisture during cooking and contributes to the smoky flavor.
Nutrition Information
Calories
362kcal
(18%)
Carbohydrates
1g
(0%)
Protein
46g
(92%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
106mg
(35%)
Sodium
696mg
(29%)
Potassium
933mg
(27%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
140IU
(3%)
Vitamin C
5mg
(6%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 362
% 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.