고등어구이

Mackerel is a stronger flavored fish that fares better on the grill than fried. The smoky flavor adds to the fish rather than masking it. For those who enjoyed the stronger flavor of fish the grilled mackerel was a favorite.


Ingredients

1 mackerel (roughly 1 pound or a bit more)
Sea salt*
1½ teaspoon sesame oil

Optional
Coarse black pepper
Lemon or lime slice or wedge

Directions

Clean (remove entrails) and scale mackerel if needed.
Split mackerel lengthwise from head to tail, stopping at the back bone - do not cut all the way through.
Head may be left on or removed (your preference).
Rinse well under cold running water.
Lightly salt* the interior flesh, cover with paper towel, and refrigerate from one to twenty four hours.
Remove from refrigerator and gently rub sesame oil into the fish on both sides.
Place on heated grill, skin side down, and cook about 8 to 10 minutes.
Turn gently and cook another 5 to 8 minutes. The fish should reach an internal temperature of 145°F (62.7°C)

Serve hot with steamed rice and banchan.

*Note: If you purchase pre-salted mackerel, you may may want to skip the salting step.