12.040 Miso Mackerel


14 (Sun) February 2021

Miso Mackerel


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

At J-Mart, our local supermarket, which stocks fresh meats and fish and produce daily, I’m finding inspiration for dinner in whatever looks good on the spot.

When I saw these samchi at the fish counter, I bought one on spec, banking on my newfound appreciation for the fish’s potential versatility.

18,000 won each.

Recalling the recent success with samchi in miso soup (see 11.359 A Bowl of Fish Soup), I decided to try miso-glazed broiling, which I’ve seen on salmon for decades ad nauseam but never tried myself.

Gorgeously pink flesh, nearly translucent in freshness.
As evidenced by the clean lines, this was gutted, trimmed, and filleted by the fishmonger at my request, but I should do it myself from now on.
Based on a quick review of various on-line recipes, I improvised my own with miso, ginger pulp (for tea), Yeondu, soju, and ground black pepper.
Cutting the fillets into thirds for easier handling, I coated the pieces with the glaze and let them sit for an hour to absorb the seasoning.
As advised by some of the recipes, I brushed off the glaze prior to avoid scorching under the broiler.

Technically, I don’t have a broiler.  The oven is heated by top-down electric coils that light up – and thus simulate a broiling function – to bring the internal temperature up to setting.  However, this only works for short spurts.

By the time the fish was cooked, the glaze hadn’t fully caramelized, but I took them out anyway.

It turned out okayish.  The fish itself was moist and succulent, impeccably fresh.  The glaze was fine in basic flavor – the ginger provided a delicate touch of spice that paired well with the oiliness of the samchi – but underseasoned; presumably, more caramelization would concentrate the saltiness.  Anyway, the fish was nice with steamed rice – a bit of sauce would’ve been better.

(See also FOODS.)

(See also PLACES.)

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