Servings: 2 servings
Calories: 415kcal
Ingredients
- 2 mackerel fillets skin on (about 12 ounces total)
- 1 teaspoon coarse sea salt
- 1 tablespoon avocado oil
- 1 lemon wedge for serving
- Dipping sauce: 1 tablespoon soy sauce, 1 teaspoon rice vinegar, pinch of gochugaru
Instructions
- Rinse the mackerel and pat it very dry. Score the skin two or three times. Sprinkle both sides with the salt and let it rest for 20 minutes.
- Pat the fillets dry again to remove the moisture the salt drew out.
- Heat the oil in a nonstick or cast-iron skillet over medium heat. Lay the fillets skin side down and press gently for the first 30 seconds so they stay flat.
- Cook for 5 to 6 minutes, until the skin is deep golden and crisp, then flip and cook 3 to 4 minutes more, until the flesh flakes easily.
- Serve with a lemon wedge and the dipping sauce.
Notes
Most of the work happens on the skin side, so resist the urge to move the fish around. Mackerel can smell strong when cooked indoors; open a window or use the broiler with a foil-lined pan.
Chef's Tip: If your mackerel is already salted (it is often sold that way in Korean markets), skip the salting step and just pat it dry.
Keto Swap: No changes needed. Serve it the Korean way with kimchi, a soup and cauliflower rice in place of white rice.
Success Tip: Pick out the bones for younger eaters, and serve with mild banchan like gyeran-mari or seasoned spinach.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 415kcal | Protein: 32g | Fat: 31g | Fiber: 0.1g
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