Korean Steamed Croaker (White Fish Radish Soy)

Name: Korean Steamed Croaker (White Fish Radish Soy)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: croaker 900 g; korean radish 300 g; green onion 70 g; ginger 10 g; soy sauce 2 tbsp; rice wine 1 tbsp; water 350 ml

Line the bottom of the pot with radish slices about 1.5 cm thick to protect the croaker from direct heat. Bring the fish to a boil with 350 ml water, rice wine and ginger, skim the foam, then cover and simmer gently over medium heat for about 15 minutes. When a chopstick slides into the radish easily, stir in 2 tbsp soy sauce, spoon the broth over the fish for 5 more minutes, and turn off the heat once the fish flakes white.

Quick answer

Total time: 50 min
Level: Medium
Servings: 4 servings
Ingredients: 7

About this dish

The croaker keeps its white flesh and mild flavor instead of tasting of soy because the soy sauce stays out of the pot until the radish is tender and only then gets stirred into the broth and spooned over the fish.

Thick slices of Korean radish line the bottom, shielding the fish from direct heat and sweetening the liquid as they soften. Rice wine and thinly sliced ginger handle any fishiness, which is why the seasoning can stay this light. The green onion cooks for just 1 minute at the end to keep its aroma. Croaker has fine-grained, delicate flesh, and a gentle steam-braise rather than a hard boil keeps the pieces whole for a shared table of four.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Scale and gut 900 g croaker, then rinse it under running water.

Wipe away any blood inside the cavity and make shallow cuts in the thickest parts so the fish cooks evenly.
2

Slice 300 g Korean radish about 1.5 cm thick, and cut 70 g green onion into large pieces.

Spread the radish in one even layer on the bottom of the pot to protect the fish from direct heat.
3

Place the croaker over the radish, then add 350 ml water, 1 tablespoon rice wine, and 10 g thinly sliced ginger.

Heat over medium-high heat just until the liquid starts to boil.
4

When it comes to a boil, skim off foam and reduce the heat to medium.

Cover and steam-braise for about 15 minutes, keeping the liquid at a gentle simmer so it does not reduce too quickly.
5

When a chopstick slides into the radish easily, stir 2 tablespoons soy sauce into the broth.

Spoon the broth over the fish and cook for 5 more minutes so the seasoning reaches the top.
6

Add the green onion and cook for just 1 more minute to keep its aroma fresh.

Turn off the heat when the fish flakes white and the radish looks slightly translucent, then serve hot with the broth.