| Prep: 20 mins | Cook: 15-20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 18g | 3g | 10g |
| sugars | fibre | protein | salt |
| 4g | 1g | 24g | 1.5g |
Why I Love South Korean Grilled Saba Mackerel with Spicy Soy Sauce
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The first time I tasted Grilled Saba Mackerel with Spicy Soy Sauce, I was instantly transported. This dish is a harmonious blend of savory, spicy, and subtly sweet flavors that make it absolutely irresistible. As someone who loves Southern cooking and West African spices, I’ve always been enthusiastic about exploring how these flavors can meld with other cuisines. And this particular South Korean dish does just that—it combines the comforting elements I love from different culinary traditions into one delicious recipe.
Flavor Memories
Each bite of the grilled mackerel, adorned with the spicy soy sauce, takes me back to family gatherings where the air was filled with laughter and the aroma of grilled fish. The gochujang and gochugaru give the mackerel a unique heat, drawing parallels with the peppery notes of Nigerian suya, while the sweet undertones from honey and mirin balance out the flavors much like a Southern barbecue sauce would. It’s this interplay of spices and sweetness that makes this dish undeniably captivating.
The dish is reminiscent of other grilled fish recipes you might find in different parts of the world, yet it stands out because of its unique combination of Korean ingredients. For instance, the use of sesame oil, soy sauce, and rice vinegar is similar to what you would see in a traditional Korean BBQ marinade. When tasted together, these elements conjure up an explosion of flavors that make every meal special.
Perfect Pairings
If you’re wondering what dishes to pair with Grilled Saba Mackerel with Spicy Soy Sauce, I have a few suggestions. This robust and flavorful mackerel would pair wonderfully with a light, tangy side dish such as a cucumber salad with a splash of rice vinegar and sesame seeds. For a more filling combo, consider serving it alongside some fluffy jasmine rice or even a bowl of steamed dumplings. The options are limitless, and each combination will elevate your dining experience.
One chef who has deeply inspired my foray into Korean cuisine is Chef Roy Choi, known for his innovative take on Korean street food. His creativity in crafting fusion dishes has been a significant influence in my kitchen experiments. While the Grilled Saba Mackerel with Spicy Soy Sauce isn’t directly from his repertoire, the spirit of blending distinctive flavors is very much in line with his culinary philosophy.
Whether you’re a seasoned cook or a newcomer to Korean cuisine, this Grilled Saba Mackerel with Spicy Soy Sauce is a must-try. It offers the perfect opportunity to delve into a different culinary adventure, expanding your palate and perhaps even inspiring you to create your own fusion dishes. Don’t hesitate to indulge in this flavorful journey—your taste buds will thank you!
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What You’ll Need
- 6 Saba Mackerel fillets (about 1.5 lbs)
- 3 tbsp soy sauce
- 2 tbsp gochujang (Korean red chili paste)
- 2 tsp gochugaru (Korean red chili flakes)
- 1 tbsp honey
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 tbsp brown sugar
- 2 tbsp mirin (sweet rice wine)
- 1/4 cup water
- 2 tsp sesame seeds, for garnish
- 4 green onions, chopped, for garnish
- Lemon wedges, for serving
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Method
Step One
Preheat your grill to medium-high heat. Clean the grill grates thoroughly and oil them to prevent the mackerel from sticking.
Step Two
In a mixing bowl, prepare the spicy soy sauce by combining soy sauce, gochujang, gochugaru, honey, rice vinegar, sesame oil, minced garlic, grated ginger, brown sugar, mirin, and water. Stir well until all ingredients are fully incorporated and the sugar has dissolved.
Step Three
Place the saba mackerel fillets on a large plate or tray. Pat them dry with paper towels. Using a brush or spoon, generously coat each fillet with the spicy soy sauce mixture. Let the fillets marinate for 10-15 minutes to absorb the flavors.
Step Four
Carefully place the marinated mackerel fillets on the preheated grill, skin side down. Grill for about 4-5 minutes per side, or until the fish is cooked through and slightly charred. Keep an eye on the fillets to prevent burning.
Step Five
Once cooked, remove the mackerel fillets from the grill and transfer them to a serving platter. Garnish with sesame seeds and chopped green onions.
Step Six
Serve the grilled saba mackerel fillets immediately with lemon wedges on the side for squeezing. Enjoy your meal!
