Korean Grilled Mackerel in Parchment

Ingredients

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

Instructions

1. 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. 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. 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. 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. 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.