Grilled Mackerel in Parchment, Korean style

Korean-style grilled mackerel delivers smoky, crispy skin and juicy, tender flesh. Using the parchment paper method, you can effortlessly eliminate unwanted fish odors.

There’s a little hole-in-the-wall grilled fish restaurant in a narrow alley in the area of Seoul where we live. They serve grilled mackerel (godeungeo gui, 고등어구이) over hot charcoals on a small wire rack.

An old lady and her son run the charming place, and we visit at least once a month when we crave the crispy skin of Korean grilled fish in a homestyle setting. As you know, grilling mackerel indoors can be tricky because of the lingering fish odor.

But when the craving hits, you gotta satisfy it, right? Luckily we have a neighborhood restaurant that we can rely on, but if you don’t? Here’s our solution—using parchment paper.

What stands out

Our recipe for Korean grilled mackerel lets you enjoy smoky, crispy-skinned, slightly charred mackerel without worrying about the fish smell in your kitchen. You’ll always get moist fish inside.

You’ll be pleasantly surprised by the ease of parchment cooking method, which you can use for virtually any fish you want to cook. For a change, try our Korean BBQ mackerel (gogalbi) if you want to spice it up further.

Choosing Fresh Mackerel

When selecting fresh mackerel, consider the following:

• Firm Flesh: The flesh should be firm and should spring back when pressed gently.
• Clean, Shimmering Skin: Look for mackerel with clean and gleaming skin, free from any blemishes or discolorations.
• Bright Eyes: Fresh mackerel should have clear, bright eyes. Avoid those with cloudy or sunken eyes.
• Retain the Skin: When getting your mackerel cleaned and filleted, ask the butcher to keep the skin on. The skin helps maintain moisture during cooking and contributes to the smoky flavor.

Salted Mackerel

In Korean cuisine, fresh mackerel is often salted before grilling to add flavor and preserve the fish for a longer period. This unfussy but effective step is optional but highly recommended.

To do this, start by cleaning and filleting your mackerel, then sprinkle a generous amount of kosher or sea salt over it and let it marinate for 10-15 minutes. Once done, you can freeze the fish for up to 3 months, ready for your next meal or grilling session.

How to Grill Mackerel in Parchment

Soak Mackerel in Rice Water

For salted mackerel, soak in rice water for 10 minutes to reduce saltiness. If using fresh fish, soak for 5 minutes or skip this step. Pat the fish dry with a paper

Prep in Parchment Paper

Lightly coat both sides of the mackerel with about 1 teaspoon of vinegar. Brush some oil onto a piece of parchment paper. towel.

Place the mackerel fillet on the parchment paper and fold it over. Double-fold the edges to create a sealed pouch.

Cook Mackerel in Parchment

Place the pouch, folded side down, in a large pan over medium-low heat, cover, and cook for 6-7 minutes. Once the pouch puffs up, carefully flip it to keep the fish flat inside.

The bottom of the parchment paper should turn golden brown. Cover and cook for another 6-7 minutes over medium-low heat. Carefully open the pouch with scissors and let the steam escape.

What to Eat with Korean Grilled Mackerel

Serve with lemon wedges, soy sauce, and rice. Squeeze lemon over the fish before dipping in soy sauce. In Korea, it’s commonly paired with Kimchi Stew or Soybean Paste Stew.

Recipe Success Tips

1. Use rice water to soak the fish for 10 minutes. This is a good method especially if you are using the heavily salted mackerel that are sold in stores. Soaking helps to get rid of some of the extreme saltiness. It also helps reduce the fish odor. (You can skip this process if using fresh mackerel.)
2. Use vinegar. Brush mackerel fillets with a small amount of vinegar. It firms up the flesh and makes the fish more enjoyable. Don’t worry, you won’t taste the vinegar at all.
3. Use parchment paper. It not only locks in the moisture within your mackerel, it also seals the smell from sneaking outside. Once cooking is finished, the fish odor is gone and you will be surprised at the outcome–steady-looking grilled mackerel.

• Yield: 2 people
• Prep: 15 minutes
• Cook: 15 minutes
• Total: 30 minutes

Ingredients

• 1 mackerel fish, filleted, salted if available or use fresh
• 2 cup (240 ml) rice water
• 1 tsp white vinegar
• 2 tsp oil

To serve with (optional)

• 1 tbsp soy sauce
• 2 slices lemon wedges

Method

1. If using an already salted mackerel fish, soak it in rice water for 10 minutes to reduce some of the saltiness. If using fresh fish, soak for 5 minutes or skip this step.
2. Take the fish out of the water and dry completely with a paper towel. Apply a thin coat of vinegar on both sides of the mackerel flesh and skin.
3. Brush a piece of parchment paper with some oil. Place the mackerel fillet in the parchment paper and fold it over the fish. Fold the sides of paper twice to make a pouch and seal the fish inside.
4. Place the pouch, folded side down, in a large pan over medium low heat and cover with a lid, cook for 6-7 minutes. When you see the pouch is puffing high, turn the pouch to the other side and cover. Continue to cook for another 5-6 minutes.
5. Open the pouch carefully using scissors and let the steam escape. Place the grilled mackerel on a serving plate with lemon wedges and soy sauce for dipping. When ready to serve, squeeze the lemon over the fish. Take a piece of fish and dip it lightly in the soy sauce. Serve with rice.

Notes

When selecting fresh mackerel, consider the following:

Firm Flesh: The flesh should be firm and should spring back when pressed gently.

Clean, Shimmering Skin: Look for mackerel with clean and gleaming skin, free from any blemishes or discolorations.

Bright Eyes: Fresh mackerel should have clear, bright eyes. Avoid those with cloudy or sunken eyes.

Retain the Skin: When getting your mackerel cleaned and filleted, ask the butcher to keep the skin on. The skin helps maintain moisture during cooking and contributes to the smoky flavor.