Description
A savory, spicy, and slightly sweet Korean-inspired seafood dish featuring marinated mackerel fillets baked to perfection with aromatic bulgogi flavors.
Ingredients
Scale
- 4 mackerel fillets (about 1 pound)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Optional: 1 small onion, sliced
- Optional: 1 carrot, julienned
- Optional: 1 bell pepper, sliced
- Optional: 1 teaspoon honey for added sweetness
Instructions
- In a medium bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, rice vinegar, and black pepper until well combined.
- Place mackerel fillets in a shallow dish and pour marinade over them. Cover and refrigerate for 30 minutes to 2 hours.
- Preheat oven to 375°F (190°C).
- Place mackerel on a parchment-lined baking sheet, reserving the marinade.
- In a small saucepan, boil the reserved marinade over medium heat for 5 minutes until slightly thickened.
- Brush fillets with thickened marinade and sprinkle with sesame seeds.
- Bake for 15–20 minutes, until fish flakes easily with a fork.
- Garnish with chopped green onions and serve. Optionally add sautéed onions, carrots, and bell peppers on the side.
Notes
For optimal flavor, marinate for at least 1 hour. Avoid over-marinating or overcooking to keep the fish tender. Use a light glaze to preserve the balance of flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 fillet
- Calories: 270
- Sugar: 7g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 65mg
Keywords: mackerel, bulgogi, korean, seafood, gochujang, baked fish