Modu Recipes

Lim Sung-geun's Mackerel in Soy Sauce

A quick and easy 5-minute dish made by coating oil-free canned mackerel with potato starch, pan-frying until crispy, then simmering in universal soy sauce.

🙋 Recommended for

  • ⭐ Those who want a clean, sweet-salty stewed fish dish without any fishy odor
  • ⭐ People looking to prepare a delicious main side dish in just 5 to 10 minutes during a busy day

Ingredients needed 🛒2 servings

  • canned mackerel 1 can
  • potato starch 2 tablespoons
  • vegetable oil 5 tablespoons
  • universal soy sauce 6 tablespoons
  • green onion 1/3 bunch (white part only)
  • green chili pepper 3 pieces
  • whole garlic 5–6 cloves
  • sesame oil 1 tablespoon
  • toasted sesame seeds a little

Recipe 🍳

  1. Open the canned mackerel and pour out all the liquid inside, then remove excess moisture.
  2. Place the mackerel and 2 tablespoons of potato starch into a plastic bag and shake well to evenly coat the fish with a thin layer of starch.
  3. Heat 5 tablespoons of vegetable oil in a pan over medium-high heat. Once hot, add the starch-coated mackerel and fry until golden and crispy on the outside, then remove and set aside.
  4. Add 6 tablespoons of universal soy sauce to the same pan.
  5. Slice the white part of the green onion, cut the green chili peppers into thin strips, and halve the larger whole garlic cloves before adding them to the pan.
  6. Return the fried mackerel to the pan and reduce heat to low. Simmer for about 1 minute, allowing the vegetables to cook through and the sauce to fully penetrate the crispy starch coating.
  7. Turn off the heat and drizzle in 1 tablespoon of sesame oil, mixing thoroughly to distribute the aroma.
  8. Transfer to a serving bowl and sprinkle with toasted sesame seeds to finish.
  1. Discard the liquid from the canned mackerel and pat dry.
  2. Place the mackerel and potato starch in a plastic bag and shake to coat evenly. Pan-fry in generous oil until crispy.
  3. Add universal soy sauce, sliced green onion, chopped green chili peppers, garlic, and the fried mackerel to the pan.
  4. Simmer on low heat for 1 minute until the sauce is well absorbed, then finish with sesame oil and sesame seeds.

Cooking tips 💡

  • Unlike flour, which burns easily under heat, potato starch is heat-resistant and maintains its crisp texture longer without burning.
  • Coating the mackerel with potato starch allows the starch to absorb the universal soy sauce completely, preventing the sauce from sitting on top and enhancing deep flavor penetration.
  • Adding sesame oil at the end maximizes its rich, nutty aroma in the final dish.

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canned mackerelpotato starchvegetable oiluniversal soy saucegreen oniongreen chili pepperwhole garlicsesame oiltoasted sesame seeds
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