| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 378 | 23g | 5g | 15g |
| sugars | fibre | protein | salt |
| 12g | 0.5g | 34g | 2.9g |
Why I Love South Korean Grilled Mackerel with Soy Garlic Glaze
The moment I whisked up my very first batch of Grilled Mackerel with Soy Garlic Glaze, I knew I was onto something uniquely delightful. As someone known for her mastery of sweet treats like éclairs and beignets, I found this South Korean recipe to be a wonderful venture into savory cuisine. With my Creole heritage, I am no stranger to seafood, and it was a delight to explore it with an eastern twist.
A Fusion of Flavors
What truly drew me to Grilled Mackerel with Soy Garlic Glaze is the way it weaves together an array of diverse flavors. Featuring the punchy, earthy notes of garlic, the subtle sweetness of honey, and the full-bodied tang of soy sauce, this dish has a complexity that is nothing short of mouthwatering. It reminded me of the asian cuisine inspired dishes created by esteemed chef, David Chang, whose exploration with flavors is always enterprising.
A Delightful Pairing
This recipe pairs splendidly with several dishes. Its bold flavors make it an excellent accompaniment to milder dishes, like a simple cucumber salad or a bowl of jasmine rice. That being said, it can also hold its own next to spicy dishes like a heaping serving of kimchi fried rice. A wonderfully versatile dish, it’s become one of my go-to menu items for any occasion.
While this may be a departure from my French-inspired desserts, the Grilled Mackerel with Soy Garlic Glaze is a delicious reminder that a well-rounded palate is essential in the world of culinary arts. Just like creating the perfect beignet, it’s all about balance; the right mix of flavors that make every bite an absolute joy. It’s proof that you can’t be too anchored to one cuisine; exploration is the spice of life after all.
What You’ll Need
- 6 mackerel fillets, about 1/2 pound each
- 1 cup low-sodium soy sauce
- 2 tablespoons finely minced garlic
- 1/3 cup rice wine
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 teaspoons fresh grated ginger
- 1 teaspoon black pepper
- 4 green onions, finely chopped
- 2 teaspoons toasted sesame seeds
- 1 tablespoon canola oil
- Lemon slices for serving
Method
Step One
Purge the mackerel fillets and pat them dry. Set them aside while you make the soy garlic glaze.
Step Two
In a saucepan, combine the low-sodium soy sauce, finely minced garlic, rice wine, brown sugar, honey, fresh grated ginger, and black pepper. Stir these ingredients together until well combined. Then place the saucepan over medium heat.
Step Three
Bring the sauce to a simmer, stirring frequently to ensure that the sugar and honey are fully dissolved. Let the sauce simmer for about 10-15 minutes, or until it reduces by about a third and thickens slightly.
Step Four
Remove the sauce from the heat and let it cool slightly. Once it is still warm but not hot, add the finely chopped green onions and toasted sesame seeds. Stir them in until they’re well distributed.
Step Five
Brush the mackerel fillets on all sides with the soy garlic glaze. Allow the fillets to marinate in the glaze for about 30 minutes to 1 hour, turning twice to ensure that they’re thoroughly coated.
Step Six
Preheat your grill to medium-high heat and brush the grates with canola oil to prevent the fish from sticking. Once the grill is hot, place the marinated mackerel fillets skin-side down on the grates.
Step Seven
Grill the mackerel for about 2-3 minutes per side, or until the fish is just cooked through and the skin is slightly charred. Be careful not to overcook the fish, as mackerel can become tough and dry if overcooked.
Step Eight
Transfer the grilled mackerel to a serving plate and squeeze fresh lemon juice over it for added tang. Enjoy the Grilled Mackerel with Soy Garlic Glaze while it’s hot.
