Korean Stuffed Fish Steam
Eoseon-jjim is a traditional Korean court-style steamed fish dish featuring sea bream fillet topped with julienned oyster mushrooms, cucumber, and carrot, then wrapped in thin egg crepe before steaming. The gentle cooking method keeps the fish flesh moist while the vegetables retain a slight bite. A light dressing of soy sauce and vinegar provides subtle acidity that complements the mild sea bream. Finished with a touch of sesame oil, this dish is both visually striking and refined in flavor.
Adjust Servings
Instructions
- 1
Spread the fish fillet flat, season with salt, and rest for 10 minutes.
- 2
Julienne cucumber and carrot; blanch oyster mushrooms briefly.
- 3
Place vegetables on fish, roll tightly, and secure with toothpicks.
- 4
Steam over medium-low heat for about 12 minutes.
- 5
Make a thin egg sheet, then slice into fine strips for garnish.
- 6
Mix soy sauce, vinegar, and sesame oil; garnish fish with egg strips and serve with sauce.
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