Grilled Mackerel with Spicy Onion Sauce

Ingredients

In the original Italian dish "Sgombri con le cipolle," the mackerel is typically cooked in a pan with onions. However, in this Korean Chinese adaptation, the mackerel is grilled to achieve a smoky flavor and crispy texture. Additionally, the original dish does not include any spicy elements, whereas the Korean Chinese version incorporates a spicy onion sauce made with gochujang and other aromatic ingredients. We alse have the original recipe for Sgombri con le cipolle, so you can check it out.

• 4 mackerel fillets 4 mackerel fillets
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 1 tablespoon ginger, grated (15g) 1 tablespoon ginger, grated (15g)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon vegetable oil (15ml) 1 tablespoon vegetable oil (15ml)
• 1 tablespoon gochujang (Korean chili paste) (15g) 1 tablespoon gochujang (Korean chili paste) (15g)
• 1 tablespoon rice vinegar (15ml) 1 tablespoon rice vinegar (15ml)
• 1 tablespoon honey (15ml) 1 tablespoon honey (15ml)
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 green onion, chopped 1 green onion, chopped
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugar: 6g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a bowl, combine the soy sauce, grated ginger, and minced garlic. Mix well.
3. 3.
   Place the mackerel fillets in a shallow dish and pour the soy sauce mixture over them. Allow the fish to marinate for 15 minutes.
4. 4.
   In a small saucepan, heat the vegetable oil over medium heat. Add the sliced onion and cook until softened.
5. 5.
   Add the gochujang, rice vinegar, and honey to the saucepan. Stir well to combine and cook for an additional 2 minutes.
6. 6.
   Remove the mackerel fillets from the marinade and place them on the preheated grill. Cook for 4-5 minutes on each side, or until the fish is cooked through and has a crispy exterior.
7. 7.
   Transfer the grilled mackerel to a serving platter and spoon the spicy onion sauce over the top. Garnish with chopped green onions and sesame seeds.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Mackerel — Make sure to choose fresh mackerel fillets with firm flesh. If fresh mackerel is not available, you can use frozen fillets, but make sure to thaw them completely before marinating.
• Gochujang — Adjust the amount of gochujang according to your spice preference. If you prefer a milder sauce, reduce the amount or substitute with a milder chili paste.

Tips & Tricks

• For an extra smoky flavor, you can grill the mackerel on a charcoal grill.
• If you don't have access to mackerel, you can substitute it with other oily fish such as salmon or sardines.
• Serve the grilled mackerel with steamed rice and a side of kimchi for a complete Korean Chinese meal.
• Adjust the spiciness of the sauce by adding more or less gochujang.
• Leftover grilled mackerel can be stored in the refrigerator for up to 2 days and enjoyed cold or reheated.

Serving advice

Serve the Grilled Mackerel with Spicy Onion Sauce as a main dish, accompanied by steamed rice and a side of stir-fried vegetables. Garnish with additional chopped green onions and sesame seeds for an extra pop of color and flavor.

Presentation advice

Arrange the grilled mackerel fillets on a platter, drizzle the spicy onion sauce over them, and sprinkle with sesame seeds and chopped green onions. Serve with a side of steamed rice and colorful vegetables to create an appetizing and visually appealing presentation.