Photograph of the finished Saengseon gui

Korea · Cá nướng muối Saengseon gui

Saengseon gui

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

What to get ready

  • Photograph of Saba mackerel Saba mackerel 1.5 kg
  • Photograph of Coarse salt Coarse salt 72 g
  • Photograph of Soju Soju 100 ml
  • Photograph of Ginger Ginger 60 g
  • Photograph of Sesame oil Sesame oil 60 ml
  • Photograph of Lime Lime 4
  • Photograph of Soy sauce Soy sauce 80 ml
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 40 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Slice the mackerel lengthwise into two pieces with the skin still attached, then marinate with soju and crushed ginger for 30 minutes.
  2. 2 Rub coarse salt on both sides, let it sit for 20 minutes, and then wipe off the excess salt with paper towels.
  3. 3 Rubbing salt on the fish and then wiping off the excess is a way to remove surface moisture, resulting in a crispy, dry fish surface, unlike steaming it in water.
  4. 4 Brush sesame oil onto the skin and grill for 8 minutes, skin side down.
  5. 5 Flip the fish only once and cook for another 5 minutes; flipping it too often will cause the fish to fall apart.
  6. 6 Squeeze in some lime juice and dip in a sauce made with soy sauce, gochugaru (a type of vegetable oil), and green onions.

With an appliance

  • Air fryer 30 min

    Replace steps 4-5: heat in a 200-degree hot air oven for 12 minutes skin-side up, without flipping; this will make the skin crispier than grilling.

  • Charcoal grill 30 min

    Keep the charcoal 12 cm apart for 12 minutes, flipping it once; the smell of charcoal is the strongest point of this method.

Start cooking