This fish dish reminds me of my trip at Dongdaemun Market’s fish street in Seoul a couple of years ago. I can’t recall how I ended up there. I do travel with a food list of the place in the native language, so it’s not surprising that I ate amazing grilled fish. I’m a fish fan, and I’m glad that I live where I live as I have walking distance access to the Asian supermarkets that have really fresh fish, with vendors that can cut the fish the way I’d like it to be. See?
Recreating the dish was a NEED as I just got off a girlfriend getaway trip which was sponsored by Carnival Cruise lines. I immensely loved the food on board, but there’s no taste like my own cooking. But wait! Who am I kidding? I gained 7 lbs in 7 days and I need to eliminate all that weight gain ASAP. I know, it should have been grilled – but making it in the oven is much easier, and there are more people with access to a regular oven instead of a grill.
- Mackerel (or your fish of choice/availability with heads on and bones in. Ask the fishmonger to cut it butterfly style.)
- Garlic, minced (use as much as you like)
- Onion, cut into rings (use as much as you like)
- Salt and pepper to taste
- Cooking oil or olive oil (not butter, trying to shed some food baby weight!)
- Baking Sheet
- Preheat oven to 300°F
- Cut onions into rings. Separate rings, toss into a bit of cooking oil, salt and pepper. Line the baking sheet with it. You may use parchment paper / aluminum to line the pan but I didn’t have either available, so lining with onions it is!
- Mince garlic. In a small bowl, add minced garlic, a bit of cooking oil, salt and pepper. Mix well until dissolved.
- Lay the fish on top of the onion rings.
- Brush fish with minced garlic mix.
- Stick it in the oven for 25-30 mins, to make sure the insides are cooked
- If the onions are done to your liking, take them out of the pan, keep the fish in. Don’t be like me – see below!
- Turn up heat to 400-450°F in increments of 5 minutes until garlic is “starting to turn brown”. The fish will be done, but there will be residual cooking enough for the garlic to turn golden brown. (This one took about an additional 15 minutes with the size of the fish and my oven)
And, dinner is ready! Either serve it with a side of salad or rice.
I was thinking that my onions would “beautifully brown” with the garlic. Lo and behold, most of the onions burned – but not the ones under the fish and my dinner! Success!
One of my friends told me that he likes my recipes because it’s a “use whatever you have” type of instructions. Not all of us have the access to the markets I have around me or the dedication to make a pilgrimage to the ethnic markets like immigrants do. My recipes are posted merely as an idea for you to use, and maybe try to make something out of your comfort zone. Go ahead and substitute! Happy cooking!
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