Norwegian Mackerel Curry Roast: A Nutritious & Easy Recipe
Norwegian Mackerel Curry Roast: A Nutritious & Easy Recipe
Simple and Delicious, Nutrient-Packed Norwegian Mackerel Curry Roast
Oily fish like mackerel are rich in nutrients and affordable, making them a common and welcome addition to our dinner tables. Today, we’ve elevated this simple ingredient into a flavorful Norwegian Mackerel Curry Roast, perfect for a satisfying meal. This recipe uses Norwegian mackerel, known for its mild flavor with minimal fishiness. Norwegian mackerel is packed with protein, Vitamin D, and Omega-3 fatty acids. Autumn mackerel from Norway is particularly prized for its higher fat content, resulting in succulent flesh and rich flavor. The ‘Seafood from Norway’ mark guarantees sustainably caught, high-quality Norwegian seafood.
Main Ingredients- 2 packs Norwegian mackerel (cleaned)
- 3 Tbsp potato starch
- 3 Tbsp cooking oil
- 1 stalk scallion, thinly sliced
- 1/2 red chili pepper, thinly sliced
Curry Marinade- 1 Tbsp minced garlic
- 1 tsp Korean soup soy sauce (guk-ganjang)
- 1 Tbsp regular soy sauce (jin-ganjang)
- 1 Tbsp cooking syrup (or corn syrup)
- 1 Tbsp plum extract (maesilcheong)
- 1 tsp ginger juice
- 1 tsp curry powder
- 1 Tbsp minced garlic
- 1 tsp Korean soup soy sauce (guk-ganjang)
- 1 Tbsp regular soy sauce (jin-ganjang)
- 1 Tbsp cooking syrup (or corn syrup)
- 1 Tbsp plum extract (maesilcheong)
- 1 tsp ginger juice
- 1 tsp curry powder
Cooking Instructions
Step 1
We’re starting with two packs of Norwegian mackerel, easily identifiable by the ‘Seafood from Norway’ mark. These are cleaned and ready for cooking, making preparation a breeze.
Step 2
In a mixing bowl, combine all the marinade ingredients: minced garlic, Korean soup soy sauce, regular soy sauce, cooking syrup, plum extract, ginger juice, and curry powder. Stir well to create a flavorful curry marinade. Add the thinly sliced scallions to the marinade and mix them in.
Step 3
Gently pat the Norwegian mackerel dry with paper towels. Then, brush about 1 tablespoon of the prepared curry marinade evenly onto both sides of the mackerel fillets. This step helps to eliminate any potential fishiness and infuses the fish with delicious flavor.
Step 4
After marinating, coat the mackerel generously with potato starch on all sides. Dredging the fish in starch is a key step for achieving a crispy exterior while keeping the inside moist and flaky. It also helps prevent the delicate mackerel from breaking apart during cooking. Let the coated mackerel rest for about 20 to 30 minutes.
Step 5
Prepare the red chili pepper by washing it, removing the stem, and slicing it thinly. These vibrant slices will add a pop of color and a hint of mild spice to the finished dish, making it visually appealing.
Step 6
Heat about 3 tablespoons of cooking oil in a skillet over medium heat. Carefully place the starch-coated mackerel fillets into the hot oil. Sear them until they are golden brown on one side. Cooking over medium heat ensures the fish cooks through evenly without burning.
Step 7
Once the first side is nicely browned and crispy, gently flip the mackerel fillets over to cook the other side until it’s also golden brown and cooked through. Ensure the skin gets nice and crisp.
Step 8
Flip the mackerel again. At this stage, reduce the heat to medium-low. This allows the fish to cook gently without burning while the sauce is applied.
Step 9
Mix the thinly sliced red chili pepper into any remaining curry marinade. Spoon this mixture evenly over the mackerel fillets. Cover the skillet with a lid and let it cook for an additional 1 to 2 minutes. This allows the flavors to meld beautifully and the glaze to adhere to the fish.
Step 10
Your delicious Norwegian Mackerel Curry Roast is now ready! Transfer the cooked mackerel to a serving plate. It’s best enjoyed immediately while warm. For an extra touch, you can garnish with lemon slices or a sprinkle of parsley.
