Photo Source: Christine Han
Photo Source: Yoon Kim
KOREAN PAN-SEARED SALTED MACKEREL
Sarah Lee // Seoul In The City blog // Brooklyn, New York
Originally from Chicago, 10 year food industry veteran, Sarah Lee, has developed a strong appreciation for the simplicity of dishes and quality ingredients throughout her years of dining, travelling and growing up on a farm.
- 4-6 tablespoons of canola oil or vegetable oil - 1 whole fresh salted mackerel (you can find the salted at fish market or local asian supermarket) - 1 lemon (for garnish) - 3-4 Korean sesame leaves (for garnish, or replace with thinly sliced scallions). INSTRUCTIONS: 1. Warm up a medium skillet with canola oil on a medium to high heat. 2. In medium heat, place the mackerel, skin side down in the pan, then tilt the pan at an angle and spoon the excess oil over the mackerel (basting). (There should be plenty of oil in the pan to keep spooning over the fish). 3. Continue to baste the fish, by spooning the oil over fish for approximately ten minutes, or until golden brown on the top, and crispy on the skin side. 4. The fish will move to the edge of the pan but try to keep the fish flat on the bottom of the pan. The trick is not to flip the mackerel and to keep the pan warm while basting the fish. 5. When the mackerel is deliciously crispy on the bottom, take out of the pan and serve immediately with a quick lemon squeeze and roughly chopped Korean sesame leaves.
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