Korean Steamed Sea Bream (Whole Fish with Soy Ginger Rice Wine)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
The sea bream is steamed whole and goes to the table that way, which is why the dish turns up at holiday meals and when guests come.
Read more
Soy sauce never touches the fish before steaming; it is heated, mixed with the juices that collect on the plate, and spooned over at the end.
Ingredients
Instructions
- 1
Scale and gut the 1 kg sea bream, rinse it under running water, and pat it dry.
Score both sides every 2-3 cm with fairly deep cuts so steam and seasoning can reach the thick flesh evenly.
- 2
Slice the 100 g onion thinly and cut the 80 g green onion on a diagonal.
Spread the onion on the steaming plate first, then add the green onion so the fish sits above the plate, not directly on it.
- 3
Place the sea bream on the vegetables.
Julienne the 15 g ginger finely and tuck some into the cuts and belly cavity, then sprinkle 1 tbsp rice wine evenly over the whole fish to reduce any fishy smell.
- 4
Bring the steamer water to a full boil until strong steam rises, then set the plate inside.
Keep the heat high, cover tightly, and steam for 15 minutes, adding 2-3 minutes if the fish is especially large.
- 5
Check the thickest back flesh.
It should look opaque white, and a chopstick should slide in without resistance. If the flakes begin to separate, stop steaming right away so the lean flesh does not dry out.
- 6
In a small pot, heat 2 tbsp soy sauce with 400 ml water over medium heat until hot, not reduced.
Mix it with the juices collected on the steaming plate, spoon the sauce over the sea bream, and serve while hot.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Chicken Bone Broth Soup
green onion, onion
Korean Ginger Chicken Gomtang
green onion, onion
Korean Chicken Radish Soup
green onion, onion