Pan-seared mackerel filet with a firecracker red gochugaru maple glaze and a side of raw baby tatsoi tossed in rice vinegar and toasted sesame oil.
Eating fish to celebrate Lunar New Year is considered auspicious because the Chinese word for fish 魚 (yu) is a homophone for abundance 餘.
The fragrant gochugaru imparts the bright red that symbolizes happiness, vitality, and success.
To learn more about tatsoi’s significance for the Lunar New Year, head to Betty’s @bliu07 latest post. When tatsoi is in season, you can find pristine baby ones from @assawagafarm.
I referenced @ericjoonho’s famous ‘Gochugaru Salmon’ recipe for this dish but used mackerel instead and omitted the butter from the glaze. The tangy sweet-spicy glaze is one of Eric’s many genius concoctions, and you can find his recipe on @nytcooking.
Sear the mackerel filet skin-side down in a little oil over med-high heat, in a well-seasoned cast iron or nonstick pan for about 2-3 minutes, until the bottom is slightly golden. Carefully flip and cook the other side for about 30 sec – 1 minute. I get my mackerel, along with other excellent high-quality seafood, from @newdealfishmarket!