Korean Steamed Yellow Croaker
Score each croaker with 2 cuts about 1.5 cm deep on each side, and add the sauce in two stages without turning the fish. Steam over medium heat for 7 minutes with half of the sauce, then add the rest along with the remaining green onion and steam for 5 more minutes. Turn off the heat when the eyes are opaque white and the flesh separates into clean flakes.
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Yellow croaker has fine, tender flesh that separates into neat flakes under chopsticks, and the soy sauce seasoning seeps along deep scores in its sides.
Read more
The fish stays put in the steamer from start to finish, and the few spoonfuls of liquid left underneath are poured back over it to eat with rice.
Ingredients
Instructions
- 1
Scale and trim the fins from 2 yellow croakers and pat them dry.
Make 2 cuts about 1.5cm deep on each side.
- 2
Mix 2 tablespoons soy sauce, 1 tablespoon cooking wine, 1 teaspoon minced garlic, and 1 teaspoon ginger in a bowl.
Stir until the garlic breaks up evenly, so the aroma seasons the fish instead of clumping in one spot.
- 3
Pour 120 ml water into the steamer and spread part of the sliced green onion across the base.
Set the 2 croakers on top without overlapping, leaving space so steam can move around both sides.
- 4
Spoon half of the sauce into the cuts and over the bodies, then cover the steamer.
Steam over medium heat for 7 minutes, checking that the edges of the flesh turn white but the fish has not dried out.
- 5
Add the remaining sauce and green onion, then cover again without moving the fish.
Keep the heat at medium and steam for 5 more minutes, letting the soy sauce soak into the scored flesh.
- 6
Turn off the heat when the eyes are opaque white and the flesh separates into clean flakes with chopsticks.
Transfer the croakers carefully, then spoon the shallow, savory cooking juices over the top before serving.
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