Mackerel & gochujang sauce

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Mackerel, pak choi cabbage, potatoes & gochujang sauce

  • People
    For 2
  • Preparation Time
    45 minutes
  • Winery Pairing
    Millésimé 2013


  • 2 mackerel filets
  • 1 pak choi cabbage
  • 1 tablespoonful gochujang
  • 40g butter
  • Salt & pepper
  • 6 small potatoes


Step 1: Directions

  1. Gut and cut off the head of the mackerel. Dry them with paper towel.
  2. Add salt and pepper.
  3. Grill them on a barbecue or under a grill for 5 min on the skin side.
  4. Melt a dab of butter in a frying pan and brown the cabbage leaves.
  5. Cook for 3 min and transfer onto a plate.
  6. Add the rest of the butter and the gochujang mixture to the frying pan. Leave for 2 min and set aside.

Step 2: Plating-Up

Arrange the fish with the cabbage on a plate. Add the gochujang butter and the potatoes.

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Mumm Millésimé 2013

Mumm Millésimé 2013 is elegance transmuted into a singular vintage champagne. Candlelight illuminates a prestigious restaurant –imposing, yes, but intimate too, the ideal backdrop for the rare pleasure of sharing a most intriguing wine.

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