Korean Steamed Flounder (Whole Flatfish with Soy Garlic Sauce)
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Steaming instead of braising keeps this flounder milder and moister than the spicy simmered versions.
Read more
The fish sits on sliced onion in a rimmed heatproof dish, where the soy sauce, rice wine and juices from the fish collect underneath as a ready-made sauce.
Ingredients
Instructions
- 1
Remove the scales and guts from 600 g flounder, then rinse under running water until no blood remains.
Pat the outside and belly cavity very dry with paper towels to reduce fishiness before steaming.
- 2
Slice 80 g onion 0.5 cm thick and spread it in a shallow heatproof dish that fits inside the steamer.
Use a rimmed dish to retain the seasoning and juices.
- 3
Mix 1.5 tablespoons soy sauce, 1 teaspoon minced garlic, and 1 tablespoon sake.
Arrange the cleaned flounder over the onions in the dish without overlapping, then spoon the seasoning over it.
- 4
Add 250 ml steaming water to the pot, adding more as needed for its size so it will not boil dry.
Keep the water below the steaming rack. Bring to a boil, set the fish dish on the rack, cover, and steam over medium-high heat for 12 minutes, checking the water level.
- 5
Slice 50 g green onion diagonally, scatter it over the fish, and steam for 2 more minutes.
Thicker or larger pieces may need more cooking; do not judge doneness by time alone.
- 6
Check with a food thermometer that the thickest flesh reaches 145°F (63°C).
If underdone, steam longer and check again. Carefully lift out the hot dish and serve the fish with the juices collected in it.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Safe Minimum Internal Temperatures
FoodSafety.gov · Checked: 2026-09-29
- Steamed Whitefish with Soy-Herb Sauce
Kikkoman · Checked: 2026-09-29
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