Roasted Mackarel
Print Recipe

Roasted Mackerel + Okra Muchim + Kelp Wraps

Roasted Mackarel with a few delicious banchans. A wholesome meal!
Course: Easy
Servings: 2 people

Ingredients

Roasted Mackerel 

  • Mackerel - 1 whole
  • Lemon - 1 whole 
  • Salt - few shakes on both sides
  • Black pepper - few shakes

Okra Muchim

  • Okra - 2 large fistfuls or use Gwali Peppers
  • Flour - 2 Tablespoons
  • Salt - 1/2 Tablespoon
  • Gochugaru - 1 Teaspoon
  • Minced garlic - 1/2 Tablespoon
  • Sesame oil - 1 Tablespoon
  • Sesame seeds - few shakes 
  • Green onion - 1 stalk 

Kelp Wraps

  • Kelp - 1 bag 
  • Mirim - few splashes optional
  • Perilla leaves - 10
  • Imitation crab sticks - 5
  • Cucumber - 1 long or 3 small
  • Paprika - 1 whole
  • Cho-gochujang Sauce - 1 Tablespoon

Instructions

Roasted Mackerel 

  • Butterfly the fish and clean-out all of the innards (reference video or ask the butcher to do it for you). Then rinse it under running water. Place the fish on a few paper towels and pat-off any water. Then salt both sides of the fish. Then, let it rest for 5 minutes. 
  • Put a sheet of foil over a baking sheet. Then place the fish on. Cut the lemon into slices. Place half the slices over the top of the fish. Pre-heat oven to 375F (190C) and bake for 30-40 minutes. After 30-40 minutes, the fish should start to get a crispy browning on top. Switch your oven to broiler mode and move your tray to the top shelf (so its close to the heat). Let it broil for an additional 5 minutes. (Note: time may vary - keep an eye on it)
  • Once it get a crispy top, take out the fish. Take off the lemons pieces and sprinkle some black pepper over the top of the fish. Take a few fresh lemon slices and squeeze lemon juice over the fish.
  • When eating, take out the spine. (Note: There are thin bones on the top and bottom of the fish - watch out for those.) Bon Appetit!

Okra Muchim

  • Take the tops off the okra (or Gwali peppers). Then give them a good wash under running water. Put them in a strainer and let them drip-off excess water. (Note: Don't dry off the peppers completely - they should be slightly wet for the next step.) 
  • Place the slightly wet okra or peppers onto a plate. Put the flour in and toss the peppers in it. (Note: The flour will turn slightly mushy on the peppers - that's what we want!)
  • Place the coated okra into a microwaveable bowl. Place plastic wrap over the bowl. Poke a few holes. Then microwave for 3 minutes. (Note: Don't forget to cover your bowl with plastic wrap so it can steam - or else it will dry out!)
  • Place in the salt, gochugaru, minced garlic, sesame oil and sesame seeds. Give it a thorough mix with your hands. 
  • Chop up the green onion and throw into bowl as well. Give a final mix. Serve and enjoy!

Kelp Wraps

  • Take the kelp out of the package and soak in water. Then wash it under running water to take off the salt. 
  • Fill up a large bowl with cold water again and let the kelp sit in it for 30 minutes. (Note: Add a few splashes of Mirin to the bowl to minimize any ocean smell in the kelp)
  • Take the stems of the perilla leaves and wash under running water. Pat them down dry. 
  • Then slice the cucumber, crab sticks and paprika into thin, equal-length pieces (reference video)
  • Make roll: Start with a perilla leaf. Then place a cucumber, crab sick and paprika slice at one end of the leaf. Roll it. Then roll it again into a piece of kelp. Cut in half. 
  • Serve with cho-gochujang sauce - see notes for sauce recipe. 
  • Eat and enjoy life! 

Notes

  • To make cho-gochujang sauce, mix-in 1 Tablespoon of each: Gochujang, Vinegar, Sugar.
  • Reference video for more details