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Godeungeo Gui – KOREAN GRILLED FISH

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Introduction

This dish highlights the rich, natural flavor of fresh mackerel (godeungeo) enhanced with citrus, ginger, and garlic. Paired with a buttery lemon-parsley sauce and sautéed vegetables, it offers a perfect harmony of freshness, spice, and richness—ideal for both fine dining and healthy gourmet meals.

Ingredients

  • 1 no – Fresh godeungeo (mackerel with skin), filleted into 2 or 4 pieces
  • 8 gms – Salt (preferably sea salt)
  • 1 no – Juice from lemon
  • 8 gms – Ginger juice
  • 10 gms – Garlic, chopped
  • 8 gms – Black pepper, crushed
  • 12 ml – Lemon butter (for basting)
  • 2 sprigs – Parsley
  • 100 gms – Cauliflower, broccoli, carrot & beans
  • 20 ml – Soy sauce
  • 15 ml – Oil
  • 20 ml – Butter
  • 1 no – Lemon
  • 3 sprigs – Parsley, chopped

Method

Preparation

  1. Cut crosswise slashes on the skin side of the fish.
  2. Pat dry using a paper towel.
  3. Drizzle ginger juice, garlic, and lemon juice over the fish.
  4. Season generously with salt and pepper.
  5. Rest for 20–30 minutes.
  6. Shake off excess salt before cooking.
  7. Cooking Methods
  8. 1. Grilling
  9. Clean and lightly oil the grill. Preheat on medium-high heat.
  10. Place fish skin-side down.
  11. Cook for 2–3 minutes until golden and opaque.
  12. Flip and cook for another 2 minutes.
  13. 2. Pan-Frying
  14. Heat oil in a skillet over medium-high heat.
  15. Place fish skin-side down.
  16. Cook for 2–3 minutes until crisp and golden.
  17. Flip and cook the other side for 2 minutes.

Sauce Preparation

  1. Preheat a skillet.
  2. Add butter and oil.
  3. Sauté chopped garlic.
  4. Add black pepper, salt, and lemon juice.
  5. Mix in melted butter and chopped parsley.
  6. Chef’s Tips
  7. Always pat the fish dry to achieve crispy skin.
  8. Do not overcrowd the pan or grill—this ensures even cooking.
  9. Use fresh lemon juice for a brighter flavor.
  10. Avoid overcooking; mackerel should remain moist inside.
  11. Let the fish rest briefly after cooking for better texture.
  12. Serving Suggestions
  13. Serve hot with sautéed vegetables tossed in soy sauce and butter.
  14. Drizzle the lemon butter sauce over the fish just before serving.
  15. Garnish with fresh parsley and lemon wedges for a vibrant presentation.
  16. Pair with steamed rice or light mashed potatoes for a complete meal.
  17. Chef of the Day – Congratulations Mr. Yash (BCTCA 2nd Sem)
  18. IIHMCA proudly recognizes Mr. Yash as the Chef of the Day—a dedicated, diligent young aspirant with exceptional talent in culinary arts. His passion and precision shine through this beautifully balanced dish of grilled/pan-fried mackerel with lemon butter sauce.
  19. Join IIHMCA
  20. Passionate about cooking like Chef Yash? Become part of IIHMCA and explore the world of professional culinary arts. Build skills, gain hands-on experience, and showcase your talent on a professional platform