Godeungeo gui

Method

1. 1 Cut the mackerel in half lengthwise along the backbone, remove the guts, rinse off any remaining blood, and pat it thoroughly dry.
2. 2 Rub coarse salt evenly on both sides of the fish and let it sit for 15 minutes to firm up the flesh and reduce the fishy smell.
3. 3 Pour a little soju onto the skin, then blot again with a paper towel.
4. 4 Spread a thin layer of cooking oil on the grill, and grill the fish skin-down for 6 minutes over medium heat.
5. 5 Flip the fish over and grill for another 4 minutes, until the skin is crispy and the flesh separates from the bone.
6. 6 Squeeze lemon juice over the fish, and serve with shredded white radish and hot rice.

With an appliance

• Oven 28 min

  Replace steps 4-5: place the skin-up fish on the top rack, bake at 230 degrees for 9 minutes, and rotate the tray after 5 minutes; the skin will be evenly crispy, requiring less turning, but it will lack the gravy.