Kim Ho-yoon's Grilled Spanish Mackerel
A superb grilled Spanish mackerel, cooked slowly over low heat while basting with oil for a crispy exterior and moist interior, served with a lemon soy sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Starting the Spanish mackerel in a cold or cool pan prevents the skin from suddenly shrinking or burning on the surface.
- Instead of flipping and cooking the flesh side intensely, use the arrosage technique—continuously basting with oil using a spoon—to keep moisture and juices from escaping.
- The Spanish mackerel oil left in the pan after cooking is full of flavor, so drizzling a little over the finished fish enhances the taste.
Recommended for
- Those who want to grill fish at home with a crispy outside and moist inside, without any fishy smell.
- Those who want to create an elegant grilled fish dish by adding a refreshing sauce.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Shin Dong-min Wasabi Mayo Yellowtail Grilling
- Yoon Yi-ryeon's Grilled Hairtail
- Kim Jin-soon's Pork Kimchi Gui
- This Man's Cook Grilled Ganchi
- Jang Ho-jun's Spanish Mackerel Onion Mayo Grill
- Kim Dae-seok's Grilled Hairtail
- Kang Leo's Galchi-gui
- Ttukdak Hyung's Minari Pork Belly Skewer Grill
- Eonam Teacher's Thinly Sliced Pork Belly Skewers
- This Man's Cook's Duck Green Onion Skewers
