Hwang Jin-sun's Qingzheng Rockfish
A refined Chinese-style steamed rockfish finished with hot oil poured over shredded green onion and ginger to maximize aroma.
Ingredients needed 2 servings
Recipe
Cooking tips
- Cutting the bottom of the fish helps it cook perfectly in a short time, even the part touching the plate.
- The liquid that collects on the plate after steaming can cause a fishy smell, so be sure to discard it for a clean taste.
- Heat the oil until it just starts to smoke so that the aroma of the green onion and ginger is fully released.
Recommended for
- Those who want to enjoy a high-end Chinese-style dish at home with elegance.
- Those looking for a moist and clean steamed fish recipe without any fishy smell.
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