Godeungeo Gui

Pan-fried Mackerel in spicy say glaze


Slice all the vegetables before start to cook the fish.
Place the mackerel on some flour with the exposed white side downwards and the skin upwards.  Don’t use flour on the skin since it will char during cooking.Before putting the mackerel in the frying pan, shake off any excess flour.

Pan fry for the mackerel on the skin side down first for 2-3 minutes turn over for a further 2-3 minutes until golden brown all over and cooked through.

For the sauce, heat the butter and sesame oil in a small pan.We are going to add each of the chopped vegetables sequentially in this order; garlic →leeks, onions and fresh chilli →  mooli and carrots→ soy sauce, white pepper and golden syrup→chives, parsley and toasted sesame seeds.

Stir each ingredient for 10 seconds on a high heat with a wooden spoon and add next one to bring out the flavour of the each ingredient and keep their crispiness.

To serve, lay the sauce on top of the mackerel, garnish with toasted sesame seeds.

Tip: coating in flour provides a crispy surface as well as preventing the flesh tearing during frying.

Preparation time:  10 minutes
Cooking time: 10minutes

Servings:  2-3


For the mackerel

  • Medium size, fresh mackerel fillet
  • Plain flour (optional)
  • 1 tsp butter
  • 1 tsp olive oil

For the vegetables

  • 1 tsp grated garlic
  • 5 g finely sliced leeks (3-4 cm)
  • 5 g finely sliced onions (3-4cm)
  • One small fresh chilli, finely chopped
  • 5 g finely sliced mooli (3-4cm)
  • 5 g finely sliced carrots (3-4cm)
  • 5 g roughly cut parsley
  • 5 g chives cut into 3-4 cm

For the sauce

  • 1 tsp butter
  • 4 tsp soy sauce
  • 1 tsp sesame oil
  • ¼ white ground pepper
  • 1 tsp golden syrup
  • 1 tbsp toasted sesame seeds

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