Mackerel from Andong (안동고등어)
By: sarahinsouthkorea
Published: Monday, June 20, 2011 - 7:38pm

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

1 I cooked Andong Mackerel or Kodong-au this week. It turned out great. 2 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 3 Entire preparation and cooking time took 20 minutes. 4 First 고등어 or salted Mackerel is washed thoroughly in vinegar water ( add 2-3 table spoons of vinegar in bowl of water). 5 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. 6 Add in a few slices of onion and garlic along with fish, so they fry together. 7 Fry both the sides and serve with a bowl of rice or bread (pita etc.) 8 Wrap a piece of fish, a spoon of rice and squeeze lemon and fold it in a lettace leaf and eat! 9 Note: 10 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. 11 Korean Lettace wraps: a very traditional way of eating Korean BBQ by folding it in assorted lettaces/sesame leaves and kimchi + side dishes(반찬)!