Citron Grilled Spanish Mackerel (Yuja Samchi Gui)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Fillet the Spanish mackerel into a butterfly-style piece without cutting it in half, lightly sprinkle with salt, and let it dry briefly.
2. Coat the prepared mackerel with starch, grill it in an oiled pan, and put it on a plate.
3. Chop the ginger finely, mix with water, and strain through filter paper to make ginger juice.
4. Mix the ginger juice into the citron syrup.
5. Put the lemon and water in a pot and gently boil.
6. Add (4) to the lemon-boiled water and reduce to make the sauce, then pour it over the mackerel on the plate to finish.