Grilled Atka Mackerel with Doenjang recipe - ingredients, nutrition and when to eat it
This fish dish is made by coating Atka mackerel with doenjang and garlic, then grilling it until golden.
This fish dish is made by coating Atka mackerel with doenjang and garlic, then grilling it until golden. The salty depth of the doenjang pairs well with the mild, moist fish. It’s a satisfying choice for lunch or dinner with rice.
Grilled & stir-fried · 25 minutes to cook
Nutrition (per 211.8g serving): 350.9 kcal · protein 35.6g · carbohydrate 6.5g · fat 20.4g · sodium 1063.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: A thick layer of doenjang seasoning can burn easily. Spread it thinly and grill slowly over medium-low heat.
Tips: For crisp skin, you can uncover the pan for the last minute of cooking.
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Ingredients (1 serving)
- Atka mackerel — 1 whole
- Doenjang (Korean soybean paste) — 1 Tbsp
- Garlic — 1 tsp
- Mirin — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp