A Korean seafood dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 30 min

Organic sourcing

Mackerel is less prone to contamination concerns than tuna, but choose from sustainable sources. Green onions are often better organic due to lower pesticide use needed.

Ingredients

• 4 mackerel fillets
• 2 tbsp good-quality soy sauce
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 2 cloves garlic, finely minced
• 1 tsp grated ginger
• 1 lemon, sliced into wedges
• to taste sea salt
• to taste black pepper
• 1 tbsp sesame seeds
• 2 tbsp sliced green onions

Method

1. Rinse the mackerel fillets under cold water and pat dry with paper towels.
2. In a small bowl, combine soy sauce, rice vinegar, sesame oil, garlic, and ginger.
3. Place the mackerel fillets in a shallow dish and pour the marinade over them. Let them sit for 10 minutes.
4. Preheat an outdoor grill or stovetop grill pan over medium heat.
5. Remove the mackerel from the marinade and season with sea salt and black pepper.
6. Grill the mackerel fillets, skin-side down first, for about 4-5 minutes per side or until cooked through.
7. Transfer the grilled mackerel to a serving platter.
8. Garnish with sliced green onions and sesame seeds. Serve with lemon wedges.

Notes

• For milder flavor, remove the dark meat line from the mackerel.
• Pair with steamed rice and kimchi for a complete meal.
• Marinate up to 30 minutes for stronger flavor if desired.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Korean recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.