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Recipe: Perfect Gochujang Roasted Mackerel

Gochujang Roasted Mackerel. Gochujang Roasted Mackerel is one of the most favored of recent trending foods in the world. It's simple, it's fast, it tastes yummy. It is appreciated by millions daily.

Gochujang Roasted Mackerel Fresh mackerel and daikon radish are braised in a sweet and spicy sauce flavored with gochujang and Godeungeo (mackerel) has a very special place in my heart, having eaten it every which way. A simple noodle dish tossed in gochujang sauce, packed with vegetables, and topped with mackerel, this makes for the perfect healthy meal prep or quick weeknight dinner. Disclaimer: this recipe was made in collaboration with Gold Seal. You can cook Gochujang Roasted Mackerel using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Gochujang Roasted Mackerel

  1. You need of fillet of mackerel.
  2. It's of Wine.
  3. You need of gochujang.
  4. Prepare of neutral oil.
  5. It's of soy sauce.
  6. Prepare of rice vinegar (unseasoned, green bottle).
  7. You need of ginger powder.

Thank you for supporting the brands who help make this blog possible. Fiery, deep red and packed with umami, the Korean chilli paste known as gochujang is a staple in the country's cuisine. Stir mackerel pieces into the pot. Serve with cooked whole grains, such as couscous, bulgur, or barley.

Gochujang Roasted Mackerel instructions

  1. Place your baking rack to the bottom half of the oven. Preheat to the Broil setting..
  2. Splash some wine on your mackerel fillet to get rid of the fishy smell and pat dry. Salt & pepper lightly. Set aside.. Gochujang Roasted Mackerel
  3. In a small bowl, combine the gochujang, soy, oil, rice vinegar, and ginger powder.. Gochujang Roasted Mackerel
  4. Line a baking tray with foil. Paint the sauce mixture on the fish. Broil for 5 mins.. Gochujang Roasted Mackerel
  5. At the 5 min mark; brush on the sauce mixture again. Broil until the 10 minute mark, or until the fish has an internal temp of 145F. Enjoy with steam rice and your favorite ban chan :).

To serve, use a thin-bladed knife to cut fillet free from top side of fish. Gently transfer fillet to a cutting board with a spatula. Starting from the tail, slowly lift spine to separate it from bottom fillet. Mackerel is a fish that can really hold its own against big flavours, and this sweet and spicy marinade creates a caramelised coating so you get an almost bbq like flavour. Here we have roasted as a tray bake, but you could also use this recipe and put the fish on a bbq.

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