Spicy and Sweet Mackerel with Lemon Ginger Gochujang Glaze
Spicy and Sweet Mackerel with Lemon Ginger Gochujang Glaze
Winter Seasonal Delicacy: Mackerel Recipe with Lemon Ginger Gochujang Glaze
Introducing a special grilled mackerel recipe featuring the flavorful winter catch! While mackerel can be enjoyed simply grilled, braised in teriyaki sauce, this version elevates it with a homemade tangy lemon ginger gochujang glaze. The result is crispy on the outside, moist on the inside mackerel, coated with a sweet and spicy special sauce. It’s a perfect side dish for rice or a delightful appetizer. Experience a simple yet extraordinary flavor!
Main Ingredients- Mackerel, 1/4 piece
- Herb salt, to taste
- Lemon Ginger Gochujang Glaze, 2 Tbsp
Lemon Ginger Gochujang Glaze- Gochujang (Korean chili paste), 2 Tbsp
- Gochugaru (Korean chili flakes), 1 Tbsp
- Minced garlic, 1 tsp
- Minced green onion, 1 tsp
- Lemon Ginger Syrup, 2 Tbsp
- Allulose, 1 Tbsp
- Soy sauce, 1 tsp
- Mirin (rice wine), 2 Tbsp
- Gochujang (Korean chili paste), 2 Tbsp
- Gochugaru (Korean chili flakes), 1 Tbsp
- Minced garlic, 1 tsp
- Minced green onion, 1 tsp
- Lemon Ginger Syrup, 2 Tbsp
- Allulose, 1 Tbsp
- Soy sauce, 1 tsp
- Mirin (rice wine), 2 Tbsp
Cooking Instructions
Step 1
Rinse the fresh mackerel under cold running water and pat it thoroughly dry with paper towels. This step is crucial for achieving a crispy skin. Lightly season both sides and the underside of the fish with herb salt. If the mackerel is thick, make a few deep slashes along the back to help the seasoning penetrate and ensure even cooking.
Step 2
Place the prepared mackerel in the air fryer basket. Lightly spray or brush with a little cooking oil to help crisp up the skin. Air fry at 180°C (350°F) for 10 minutes, then flip the fish and air fry for another 10 minutes, for a total of 20 minutes. Adjust the cooking time based on the thickness of the mackerel and your air fryer’s performance.
Step 3
After the initial air frying, remove the mackerel from the air fryer. To achieve an extra crispy exterior, finish by pan-frying. Lightly grease a frying pan with oil and place the mackerel, skin-side down, over medium heat. Sear until golden brown and crispy. This step adds a satisfying texture contrast to the moist interior.
Step 4
In a small bowl, combine the gochujang, gochugaru, minced garlic, minced green onion, lemon ginger syrup, allulose, soy sauce, and mirin. Whisk everything together until well combined and smooth. For a deeper flavor, you can make this glaze ahead of time and let it chill in the refrigerator. Stir well before using.
Step 5
Brush the prepared lemon ginger gochujang glaze generously over the crispy fried mackerel. You can serve it immediately or briefly pan-sear it again over low heat after glazing to help the sauce adhere beautifully.
Step 6
Finally, garnish the grilled mackerel with finely chopped green onions. The fresh aroma of the green onions complements the spicy and sweet glaze, creating a balanced and delicious dish. Serve hot with a side of rice for a complete meal!
