Mackerel from Andong (안동고등어)

Photo: sarahinsouthkorea

Ingredients

1 Mackerel: (300 gms)

4 cloves Garlic:

100 Onion: gms (sliced/julliane)

1 Vinegar: teas spoon (ts)

1 Cumin: ts

Salt: to taste

3 Olive oil: Table spoons (TS)

1 Tandoori Masala: tea sppon (optional)

1/4 ts Red chillie powder:

Preparation

I cooked Andong Mackerel or Kodong-au this week. It turned out great.

Andong is famous for many things and especially food : Andong jjimdak and Andong Soju. Andong's Mackerel is also very famous ...and compared to the fish in other countries, here fish smells a little too fishy/quite strong but tastes great too

Entire preparation and cooking time took 20 minutes.

First 고등어 or salted Mackerel is washed thoroughly in vinegar water ( add 2-3 table spoons of vinegar in bowl of water).

Sprinkle salt, red chillie flakes (or Tandoori masala: if available), cumin and rub it with garlic paste (more the better) and fry in olive oil.

Add in a few slices of onion and garlic along with fish, so they fry together.

Fry both the sides and serve with a bowl of rice or bread (pita etc.)

Wrap a piece of fish, a spoon of rice and squeeze lemon and fold it in a lettace leaf and eat!

Note:

Wraping fried meat,(chicken, fish), rice and red pepper paste or with lemon juice in a combination of lettace and sesame leaves gives a very nice taste to the dish ~ it can be called lettace wraps.

Korean Lettace wraps: a very traditional way of eating Korean BBQ by folding it in assorted lettaces/sesame leaves and kimchi + side dishes(반찬)!