KOREAN GRILLED MACKAREL

Ingredients

  • 2 tablespoons Korean chile paste (gochujang or kochujang)
  • 1 tablespoon canola oil
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 eaches whole mackerel (about 1 1/2 pounds each) or you can use any type of flaky fish

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Directions

  • Whisk chile paste, oil, soy sauce, vinegar and ginger in a small bowl until smooth. Transfer 2 tablespoons marinade to a small bowl and set aside.
  •  Open each fish like a book, exposing the flesh. Place in a large pan or on a baking sheet and spread the remaining marinade over the flesh. Marinate in the refrigerator for 30 minutes to 1 hour.
  • About 20 minutes before you're ready to grill, preheat grill to high or prepare a charcoal fire.
  • Brush the grill rack clean and oil it well. Grill the fish, flesh-side down, for 3 minutes. Flip with a large spatula, spread the reserved marinade over the fish and grill until opaque in the center, 3 to 4 minutes more.

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