Sweet And Spicy Broiled Mackerel Or Other Fillets Recipes

JAPANESE BROILED MACKEREL

Steps:

• Rinse fillets, and pat dry with paper towels. In a medium bowl, mix together the soy sauce, mirin, sugar and fresh ginger. Place fillets into the marinade, and let stand for at least 20 minutes.
• Preheat your ovens broiler, or an outdoor grill for high heat. Broil the fillets, basting occasionally, until the fish flakes easily with a fork, about 5 to 8 minutes. Serve with a lemon slice or long white radish slice as a garnish.

GODEUNGEO JORIM (KOREAN BRAISED MACKEREL WITH RADISH)

Steps:

• Combine red chile pepper, green chile pepper, cooking wine, gochugaru, gochujang, soy sauce, brown sugar, garlic, and ginger in a small bowl; mix well to make sauce.
• Place water and daikon radish in a large pot. Bring to a boil; cook until radish is tender, about 5 minutes.
• Stir mackerel pieces into the pot. Pour sauce over the mackerel. Cook over high heat, occasionally spooning sauce over mackerel but not stirring the mixture, until cooking liquid has reduced by half, about 10 minutes. Reduce heat and simmer, partially covered, until sauce thickens, about 15 minutes.
• Garnish mackerel with green onions.

SPICY MACKEREL BROIL

Steps:

• Preheat the oven at 400°F.
• Sprinkle white wine over the mackerel and leave it 5 minutes.
• Sprinkle salt, pepper, soy sauce and curry power over the mackerel, and massage to season well. Leave it 15 minutes more.
• Mix bread crumbs, garlic and dried parsley.
• Spread 1 tablespoon of extra virgin olive oil in a bake pan and put half of mixed breadcrumbs in it.
• Place the fish, skin-side down, on the mixed breadcrumbs and cover with the rest of the mixed breadcrumbs.
• Sprinkle another table spoon of extra virgin olive oil over it.
• Broil in the preheated oven for 20 minutes.

SWEET-AND-SPICY BROILED MACKEREL OR OTHER FILLETS

Steps:

• Preheat the broiler; adjust the rack so that it is about 4 inches from the heat source. (These can also be grilled, but you'll need a basket, because they'll stick if grilled directly on the grate.) Combine the go chu jang, soy sauce, mirin, garlic, and sesame oil and rub this mixture all over the fish, but primarily on the flesh side. Place skin side down in a broiling pan, preferably nonstick or lined with lightly oiled foil (you can use more sesame oil for this).
• Broil until the top is brown and bubbly, less than 10 minutes. If the fish is not cooked through (a thin-bladed knife will pierce its thickest part easily), move it to the oven for a couple of minutes or lower the broiling rack a couple of inches. Serve immediately, garnished with the sesame seeds and scallion.