Oily fish, such as mackerel, have a robust flavour that complements an aggressively seasoned glaze, such as this one made with gochujang chile paste.
Gochujang is a fermented spicy condiment made from red chiles, soybeans and salt. The red, rich paste is so common in Korea that it is sold in virtually every supermarket in plastic containers ranging in size from about 2 cups to about 2 quarts.
2 teaspoons of gochujang (Korean hot pepper paste). 1 tablespoon of canola oil. 1 tablespoon of reduced-sodium soy sauce. 2 teaspoons of rice vinegar.
1 teaspoon of grated fresh ginger. 2 whole mackerel (approximately 1 1/2 pounds apiece) or 4 whole rainbow trout (about 5 ounces each), cleaned and butterflied with tails left on (see Notes).
In a small bowl, combine gochujang, oil, soy sauce, vinegar, and ginger. Whisk until smooth. Place 2 tablespoons marinade in a small basin and leave aside.
Open each fish like a book to reveal the flesh. Place the meat in a big skillet or on a baking sheet, then drizzle with the remaining marinade. Marinate in the fridge for 30 minutes to an hour.
Preheat your gas grill to high or start a charcoal fire about 20 minutes before you want to grill.
Brush the grill grates clean and thoroughly oil them. To oil the grill grates, apply oil to a folded paper towel and rub it on using tongs. Do not apply cooking spray to a hot grill.
Grill the fish, flesh side down, for 3 minutes. Use a large spatula to flip the fish, then sprinkle the reserved marinade over it and cook for another 3 to 4 minutes, or until opaque in the centre.
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