Photograph of the finished Godeungeo gui

Korea · Cá thu nướng muối

Godeungeo gui

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Saba mackerel Saba mackerel 1.8 lb
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Soju Soju 2 ⅔ tbsp
  • Photograph of Oil Oil 1 ⅓ tbsp
  • Photograph of Lime Lime 1
  • Photograph of White radish White radish 5.6 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

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