Main ingredients 🥩
mackereltuna saucevegetable oilall-purpose flourgreen oniongarlic
Lim Sung-geun Grilled Mackerel
Removes the thin transparent skin and dark membrane from mackerel, then uses tuna sauce marinade with green onion and garlic to completely eliminate fishy odor, resulting in perfectly crispy outside and tender inside grilled mackerel.
🙋 Recommended for
- ⭐ Those who struggle with strong fishy odors filling the house when grilling fish at home
- ⭐ Parents wanting to prepare fish that’s free of small bones, making it safe and easy for children to eat
Ingredients needed 🛒2 servings
- 1 whole cleaned mackerel
- 1 tablespoon tuna sauce
- 1 tablespoon vegetable oil (for marinating)
- half a tablespoon all-purpose flour
- a small amount of green onion
- a small amount of garlic
- 3 to 4 tablespoons vegetable oil (for grilling)
Recipe 🍳
- Wipe the mackerel's surface dry with kitchen paper towel and neatly trim the fins with scissors.
- Gently peel off the thin transparent skin on the back side of the mackerel—the main source of fishy odor—and scrape out and remove the dark membrane inside the belly.
- Place the knife along the central bone line on the belly side and carefully run it down to cleanly remove tough bones and spines.
- Mix 1 tablespoon of tuna sauce with 1 tablespoon of vegetable oil and evenly coat the inside of the mackerel flesh for marinating and oiling.
- Sprinkle half a tablespoon of all-purpose flour over the marinated flesh, gently dusting it to absorb moisture and help the flour adhere.
- Heat 3 to 4 tablespoons of vegetable oil generously in a pan, place the mackerel with the back side facing down, and start grilling over high heat.
- Keep the pan lid open so the fishy odor evaporates with the oil; when flipping the mackerel, add thinly sliced green onion and garlic into the pan.
- As the green onion and garlic cook and release their fragrant oil, baste the mackerel flesh with this oil and grill both sides until golden and crisp.
- Remove the transparent skin on the back, the dark membrane in the belly, and the bones in sequence.
- Mix tuna sauce and vegetable oil, apply to the flesh, then lightly dust with flour to lock in moisture.
- Use generous vegetable oil in the pan and grill with the lid open, placing the back side down.
- Flip the fish, add green onion and garlic to infuse the oil’s aroma, and grill until crisp.
Cooking tips 💡
- Simply removing the thin transparent skin on the back and the dark membrane in the belly can eliminate more than 50% of the fishy odor.
- Marinating with tuna sauce and vegetable oil creates a protective barrier against air exposure, preventing oxidation and maximizing the rich umami flavor unique to oily fish.
- Never cover the pan while grilling fish—closing the lid traps the fishy smell and moisture, which re-condenses onto the fish; always grill with the lid open to let the odor escape.
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