Korean Mackerel (Godeungeo Gui)/Tips to Reduce Fishy Smell/Quick and Easy Recipe by Chef Jia Choi
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- Опубликовано: 4 ноя 2021
- Mackerel is a fish with a lot of oil in itself, and it’s delicious when grilled or pan fried. However, even fish lovers tend to avoid cooking fish at home because of smell. This recipe leave almost no smell after cooking the fish. Once you make it, you’ll be cooking fish at home more often.
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Ingredients
600g mackerel, fabricated, fillet
1 tablespoon kosher salt
1 stalk green onion
1 tablespoon sliced ginger
3 cloves garlic
1 tablespoon vegetable oil
Baking parchment paper
Instructions
1. Fabricate the mackerel. Wash it in cold water and drain.
2. Sprinkle salt over the fish on both sides. Set them aside for 30 minutes.
3. Meanwhile, cut the green onion into big pieces (5cm or 2 inch). Slice the ginger and smash the garlic.
4. Pat the mackerel with paper towel to remove liquid.
5. Prepare 28cm diameter pan and a lid. Place the baking parchment paper on the pan. Drizzle oil and spread the oil evenly on the parchment paper. Heat the pan over medium high.
6. Add mackerel on the parchment paper. Plut green onion, garlic, and ginger on the mackerel. Cover the fish with parchment paper. Then Cover the pan with a lid. Cook for about 5 minutes until golden brown.
7. Turn over the fish and cover it with parchment paper and a lid. Cook it for additional 5 minutes, checking if it looks well cooked and crispy.
8. Turn off the heat. Put the mackerel on the plate. Serve with a bowl of rice and side dishes(optional)
More information
WebSite : www.ongofood.com
Facebook : ongofood
Instagram : ongofoodkorea
#Mackerel #godeungeogui #koreanfood 
Хобби
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I used this method and mackerel came out amazing plus no one knew I made fish. Lol no more fishy smell.
Thank you for the comment. You might have grilled the mackerel perfectly. I am happy to hear that it came out great🥰
Looks delicious!
Good technique and great idea!
Thank you for your recipe!!!
HI JIA, thanks for sharing and amazing ways to cook. please keep on make a video regularly. await your next amazing video. thanks 🌷
Looks amazing! Thanks! I subscribed.
What a smart trick!!!!
Thanks for the cooking method
So easy and delicious 😋
Healthy l love ❤️ it thanks chef
Great idea! I am craving for Mackerel now 😂😊
Made this as shown, informed by your gentle enthusiasm, but I did add a sprinkle of sake... The cooking juice was incredibly tasty.
고등어구이 좋아해서 잘 굽는데
굽고 나면 냄새가 그 다음날까지 나더라구요 ^^;;
그래서 가끔 생선 구이집에서 사옵니다 ㅠ
감사합니다 좋은팁~~
집에서 냄새 안나겠어요~~
Hello 👋 thank you for the delicious dishes 😋🤤☕🇰🇷✌🌎🇰🇷🇰🇷🐟🐟🐟
Thank you ..I have To Eat This Kind Of Recipe Cooking..
Excellent recipe. I already have all the ingredients. I'm going to try it tomorrow. Thank you for sharing.
Thanks Jan!
Great tip on cooking the mackerel inside. And it looks delicious too. Thank you!
Thank you Craig!
Hi your looking beautiful
Thank you, Chef Jia for this cooking tip. Made this today with Golden Pomfrets. Hubby gave it a big thumbs up! 정말로 맛있었어요! 감사합니다! 😊
감사합니다 😊
이렇게 하면 매번 생선구이집 안가도 되겠네요~ 정말 맛있어보여요
네 맞아요. 저도 생선구이는 항상 이렇게 하고 있어요. 냉동생선은 해동하지말고 바로 하셔도 맛있어요^^😃
Look amazing and mouth 👄 watering 😋 I will try this recipe and let you know Chef Jia. Thank you so much 💗 💓 💛 you are the best 👌. Easy cooking 🍳 very good instructions. Thank you 😊 💓 rake care chef 😘 😊 ❤ 💖 💙
Thanks Faye!
New tip with patchment paper use for frying. Can Chef explain the goodness using this paper.
The presentation for makeralfish is superb and delicious.
Thank you Chrf❤😊👍🇰🇷🇸🇬
Great tips. What is that pan that you used.❤️
I bought it here in Seoul, market. You may find a similar one online : )
That strong fishy smell that is everywhere in England where seafood is being sold (or worked with) was NOWHERE to be found when on any of my holidays in Japan. For a country that uses seafood so much, I was ASTONISHED by how odour-free it was with regards to their seafood (I'm not talking about sushi and sashimi, just seafood in general). Why doesn't raw seafood (even at a marketplace) smell in Japan the way it stinks in England?? Nobody talks about this online and I'm bursting with curiosity.
I will take a look on my next visit to Japan and England fish market! :)
@@JiaChoiChef Oh I'd love to read/listen to your thoughts, insights and see what you report about your Japanese experience in this context. I really am genuinely curious.
probably cuz fish are killed with ikejime method while reduces spoiling. Video explanation attached below:
ruclips.net/video/6WLSdKunI2Y/видео.html
Usually strong fishy smell is from less fresh fish. Freezing fish can also make it smell
@@jessicakitteh Ahhhhh, I think I'm getting much closer to cracking this mystery; it's the freezing of fish that's greatly responsible! Such a sensible insight and I think freezing must be the real culprit aside from the basic fact that most of our seafood in the UK is faaar from fresh.
The skin looks so delicious. Is it okay to eat the skin?
I eat the skin : )
@@JiaChoiChef Awesome. Was hoping so. The skin just looks so nutritious and delicious. Look forward to giving it a try here at home. Thanks
Can you please share the brand of pot that you used in preparing this mackerel?
My apologies for the delayed response. I used a Tefal pan and a lid : )
@@JiaChoiChef Thank you for your response and the recipe! The proper pan is also a plus.
@@JiaChoiChefDo you think there are pans, kitchen utensils etcc that Westerners dont have - and would you please tell us where to search for them in Seoul ? I live in Central Europe and we have no tradition of eating sea fish so often, I would like to have a korean pan/tool/fish griller (230 Volt) to use. And heading for Seoul next winter... Thank you! :-)
wow so that paper covers all the smell
It doesn't fully cover or eliminate the smell but it definitely helps to reduce the fishy smell.
Soaking in milk or cooled rice water for 10-15mins also reduces c.90% of the fishy smell which is just on the outside of the fish. It leaves the genuine flavour of the fish. A game-changer when cooking any fish; just rinse off the milk or rice water and pat dry before frying or grilling as otherwise you'll be boiling/steaming your fish.
Good tips! Thank you for sharing it!
That’s Chinese technique. Ginger garlic and scallion is the holy trinity of Chinese food.
Effective cooking methods are applied globally : )
This is frying
would this fish make the kitchen smell really bad before it's cooked? 😀😀
If you're using fresh or frozen Mackerel, it won't smell bad before cooking. : )
if the fish is fresh it wont smell fishy
Indeed, you're correct. This video is made with tips, for individuals who use frozen or less-than-super-fresh fish.