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Kim Jin-soon's Grilled Mackerel

Crispy grilled mackerel without smoke or fishy smell by using an unheated pan and perfect moisture removal

Ingredients needed 2 servings

Recipe

Cooking tips

  • Removing moisture from the fish completely reduces oil splatter and suppresses smoke and fishy smell.
  • Starting in an unheated pan over low heat allows slow cooking without smoke.
  • Cook the flesh side first for 7 minutes, then cook the skin side for only 20 seconds at the end for a crispy finish.

Recommended for

  • Those who want to enjoy clean grilled fish at home without smoke or fishy smell.
  • Those curious about the know-how for grilling mackerel with a crispy outside and moist inside.

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MackerelCooking oil

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