Godeungeo Gui

Ingredients

• 1Mackerelfilleted or butterflied, fresh, salted or frozen (approx. 300 g)
• Saltto season both sides, preferably sea salt
• 2⅛ cupsRice waterfor soaking, removes fishy odour and excess salt
• 2 tbspVegetable oilto coat the fish and for the pan, e.g. grapeseed oil
• 1Lemonjuice or wedges to squeeze over when serving
• 1 tbspwheat floursifted thinly over the flesh side for a crisp crust (optional)
• 1 tspVinegarbrushed thinly onto skin and flesh (optional)
• 1 tbspSoy sauceas a dipping sauce (optional)
• 1 tspGingerjuice, drizzled over the fish before salting (optional)

Method

1. Soak the mackerel in rice water for 10 to 15 minutes, then rinse it briefly under running water. If you bought salted mackerel, the soak draws out the excess salt at the same time.
2. Pat the fish completely dry all over with kitchen paper and score the skin in a crosshatch pattern.
3. If you like, drizzle the fish with ginger juice and a little lemon juice, or brush skin and flesh thinly with white vinegar.
4. Season fresh mackerel with salt on both sides and let it sit for 20 to 30 minutes, then shake off any excess; pre-salted mackerel needs no further salting after soaking.
5. For an extra crisp crust, sift a thin dusting of wheat flour over the flesh side. Then rub the fish all over with a thin coat of vegetable oil.
6. Heat a pan with a little oil over medium heat and lay the mackerel in skin side down. Fry for 2 to 3 minutes, until the underside is golden brown and the flesh has turned opaque — only then turn it.
7. Fry the second side for about 2 minutes, until golden. Serve hot with lemon juice or lemon wedges, soy sauce for dipping and rice alongside.

Tips and variations

Instead of the pan, the mackerel also works on a cleaned, oiled grill over medium-high heat, skin side first, or under the broiler with the skin side up, 10 to 15 cm from the element, until the skin is lightly blistered and browned. For a gentler result, wrap it in an oiled parchment paper pouch and cook it in a covered pot over medium-low heat for 5 to 7 minutes per side. Frozen mackerel can go straight into the pan: dust it with flour and fry over medium to medium-low heat. The fish is at its best brought to the table hot, with rice and lemon wedges next to it.