1 fresh godeungeo (mackerel), filleted into 2 or 4 pieces, or a butterflied whole fish
salt (preferably sea salt)
1 tablespoon lemon juice (optional)
1 teaspoon ginger juice (optional)
Cook the fish using one of the three methods shown below.
Grilling: Clean and lightly oil the grill. Preheat the grill over medium high heat. Place the fish on the grill, skin side down. Cook until the bottom edges are golden brown and the flesh turns opaque – about 2 minutes. Flip and cook the other side for another minute or two.
Pan-frying: Preheat a skillet with vegetable or canola oil over medium high heat. Place the fish, skin side down. Follow the same instructions provided for grilling.
Broiling: Preheat the broiler on high. Place the fish, skin side up, 4 – 6 inches away from the broiler. Watch it carefully and cook until the skin is lightly charred and bubbly and the flesh turns opaque – 2 or 3 minutes. Turn and cook the other side for another minute or two.