Step 1

Heat the grill to high. Mix together 2 tsp of the sesame oil, the gochujang, doenjang, garlic, 1 tsp of the vinegar and 1 tbsp of water in a small bowl.

Step 2

Add the spring onions to a bowl with the chilli powder, sesame seeds, remaining sesame oil and vinegar, and season.

Step 3

Lie the mackerel fillets skin-side up on a lightly oiled tray. Brush with the chilli paste mix and grill for 2-3 minutes until the skin is bubbling and charred. Rest for 1 minute before serving with the spring onions.