Spicy Atka Mackerel recipe - ingredients, nutrition and when to eat it
This fish dish is made by coating Atka mackerel with a gochujang marinade and grilling it. The flesh stays moist, while the sauce is savory with a gentle heat.
This fish dish is made by coating Atka mackerel with a gochujang marinade and grilling it. The flesh stays moist, while the sauce is savory with a gentle heat. It makes a comforting winter side dish with warm rice.
Grilled & stir-fried · 25 minutes to cook
Nutrition (per 233.3g serving): 448.1 kcal · protein 34.2g · carbohydrate 23.8g · fat 24.1g · sodium 985.3mg
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: Applying a thick layer of sauce from the beginning can make it burn easily, so brush it on in stages while cooking.
Tips: Grill the skin side first to help keep the flesh from breaking apart and to brown the surface nicely.
Tips: Lining the pan with parchment paper helps prevent the sauce from sticking and burning.
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Ingredients (1 serving)
- Atka mackerel — 180 g
- Gochujang — 1 Tbsp
- Soy sauce — 1 tsp
- Mirin — 1 Tbsp
- Garlic — 1 clove
- Sugar — 1 tsp
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp