Saengseon-gui (Korean Grilled Fish)
Ingredients
- 4 pcAtlantic mackerel (filleted with skin on)
- 2 tbspGray sea salt
- 4 tbsprice wine
- 2 tspGinger ground
- 2 tbspSunflower oil
- 2 tbspSesame oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 2 pcCitrus limon (L.) Burm. f. (in wedges)
- 2 tbspKorean coarse sea salt (for salting)
Method
Blistered, crispy skin that cracks under the fork, revealing juicy flesh that flakes away easily. The briny scent of the sea meets the deep aroma of toasted sesame oil.
- 1
Rinse the mackerel fillets in cold water. Pat them thoroughly dry with paper towels: the skin must be perfectly dry to crisp up. Make three or four 5mm deep diagonal scores on the skin side to prevent it from curling.
- 2
Mix the rice wine and ground ginger. Brush the flesh side of the fish. Generously sprinkle Korean coarse sea salt and grey sea salt on both sides. Let rest for 10 minutes: the salt will firm up the flesh and draw out excess moisture.
- 3
Heat the sunflower oil in a pan over high heat. When the oil shimmers, place the fish skin-side down. Press lightly with a spatula. Let grill undisturbed until the skin is golden and releases easily from the pan.
- 4
Flip the fillets. Lower the heat and pour the sesame oil over the fish. Cook for an additional 2 to 3 minutes. The flesh should be opaque in the center but still pearly. Serve immediately with sliced green onion and a squeeze of lemon.
Frequently asked questions
How do you get this dish right?
- Flip the fish only once to keep the skin perfectly intact.
- If the fish sticks, wait 30 seconds longer; the Maillard reaction will eventually release it from the pan naturally.
How long does this dish keep?
Eat immediately to enjoy the crispiness. Keeps for 24h in the fridge, but the skin will lose its texture.
