Kim Dae-seok's Red Snapper Steamed with Perilla Seed Sauce
A refined steamed fish dish featuring red snapper deboned of its fishy odor using ginger juice and salt, steamed tenderly on seasoned radish, then topped with a sweet-savory homemade soy sauce. The dish highlights the delicate balance of savory, slightly sweet, and spicy flavors.
Ingredients needed 2 servings
Recipe
Cooking tips
- Placing thinly sliced radish on the steamer floor prevents the fish skin and flesh from sticking and tearing during steaming.
- Marinating the radish beforehand with soy sauce and sugar ensures it doesn’t become tough and retains moisture, enhancing the overall flavor of the dish.
- Apply the sauce gradually—do not pour all at once—to avoid making the dish too salty. Use a spoon to spread it lightly over the surface.
- Mixing ginger juice with mirin before applying helps immediately dissipate the fishy smell, leaving behind only the clean, delicate taste of the fish.
Recommended for
- Those preparing a formal and impressive main course for parents' birthdays, holidays, or entertaining guests.
- Home cooks seeking to master the traditional technique of steaming fish so that the flesh remains intact, moist, and tender.
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