Jung Ji-sun's Chinese-Style Seafood Steamed Dish
A Chinese-style seafood steamed dish where seafood is coated with starch and briefly fried in oil to lock in juices and maintain a moist texture, served with steamed vegetables and a special garlic XO sauce.
Ingredients needed 3 servings
Recipe
Cooking tips
- Coating seafood with starch and frying it briefly in oil helps retain its natural juices, resulting in a much softer and more tender texture.
- For a balanced flavor, use garlic and sugar in a ratio of approximately 2:1—this creates a savory, slightly sweet Chinese-style sauce.
- Avoid over-steaming the vegetables; cook them only until their crispness is slightly reduced to preserve the fresh crunch.
Recommended for
- Those looking for a different, Chinese-inspired seafood dish instead of the typical red seafood stew.
- People who want to maximize the chewy and soft texture of seafood.
- Fans of rich, sophisticated appetizers featuring deep flavors of garlic and XO sauce.
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