Saengseon-gui (Korean Grilled Fish)

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 627
• Protein: 41 g
• Carbs: 5 g
• Fat: 46 g

Ingredients

• 4 piece Atlantic mackerel ( filleted with skin on )
• 2 tbsp Gray sea salt
• 4 tbsp rice wine
• 2 tsp Ginger ground
• 2 tbsp Sunflower oil
• 2 tbsp Sesame oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 2 piece Citrus limon (L.) Burm. f. ( in wedges )
• 2 tbsp Korean coarse sea salt ( for salting )

Instructions

1. Preparation and scoring

   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. Technical salting

   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. Pan-searing

   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. Sesame finish

   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.

Chef's tips

• 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.

Storage

Eat immediately to enjoy the crispiness. Keeps for 24h in the fridge, but the skin will lose its texture.