Korean Stuffed Fish Steam
Quick answer
- Total time
- 48 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Sea bream fillet is spread flat, layered with cucumber, carrot and oyster mushrooms, then rolled and steamed into a log of white fish wrapped around a core of color.
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The soy, vinegar and sesame oil sauce sits on the side rather than being cooked in, which keeps the mild bream tasting of itself.
Ingredients
Instructions
- 1
Lay 300 g sea bream fillet flat and season evenly with 1/2 tsp salt, then rest for 10 minutes.
A little moisture will draw out from the flesh.
- 2
Julienne 80 g cucumber and 60 g carrot finely.
Tear 80 g oyster mushrooms along the grain, blanch for 20 seconds, then squeeze dry.
- 3
Spread the julienned vegetables and mushrooms evenly over the fish, roll tightly, and secure with 2-3 toothpicks.
- 4
Steam over medium-low heat for 12 minutes.
The fish is fully cooked when the flesh turns opaque white throughout.
- 5
Beat 1 egg, cook in a lightly oiled pan over low heat into a thin sheet, then cut into fine strips for garnish.
- 6
Mix 1.5 tbsp soy sauce, 1 tsp vinegar, and 1 tsp sesame oil for the sauce.
Top the steamed rolls with egg strips and serve with the sauce alongside.
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