Grilled Spanish Mackerel with Yuzu Miso recipe - ingredients, nutrition and when to eat it
This fish dish is made by coating Spanish mackerel with doenjang and yuzu marmalade, then grilling it.
This fish dish is made by coating Spanish mackerel with doenjang and yuzu marmalade, then grilling it. The mild, flaky fish takes on a savory saltiness and bright yuzu aroma, making it a lovely match for rice and a satisfying choice for lunch or dinner.
Grilled & stir-fried · 25 minutes to cook
Nutrition (per 200g serving): 323.5 kcal · protein 32.9g · carbohydrate 18.5g · fat 10.1g · sodium 990.8mg
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: The saltiness and sweetness of doenjang and yuzu marmalade vary by brand. Start with a thin coating, then adjust with extra after grilling.
Tips: If using an oven, preheat it to 200°C and bake the mackerel for about 12–15 minutes. Watch the surface during the last 1–2 minutes so it browns nicely.
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Ingredients (1 serving)
- Spanish mackerel — 150 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Yuzu marmalade — 1 Tbsp
- Mirin — 1 tsp
- Minced garlic — 0.5 tsp
- Cooking oil — 1 tsp