Spicy Mackerel Scad Salad recipe - ingredients, nutrition and when to eat it
A summer side dish made by tossing raw mackerel scad with vegetables like cucumber and onion in a tangy, spicy gochujang dressing.
A summer side dish made by tossing raw mackerel scad with vegetables like cucumber and onion in a tangy, spicy gochujang dressing. The chewy fish and crisp vegetables make each bite refreshing, and it goes well with a meal on a hot day.
Seafood · 15 minutes to cook
Nutrition (per 258g serving): 225.4 kcal · protein 23.4g · carbohydrate 16g · fat 5.7g · sodium 449.7mg
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: If you toss the sashimi with the vegetables too far ahead, they can release moisture and lose their crunch. Add the dressing and toss gently just before serving.
Tips: Use fresh mackerel scad sashimi, keep it chilled, and take it out once everything else is ready.
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Ingredients (1 serving)
- Horse mackerel sashimi — 100 g
- Cucumber — 0.5 pc
- Onion — 0.3 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Garlic — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp