Kim Dae-seok's Red Snapper Steamed with Perilla Seed Sauce

• red snapper 1 fish (800~900g)
• radish 1/2 piece
• green chili pepper 1
• red chili pepper 2
• minced garlic 1 tablespoon
• scallion 10 strands
• ginger juice 1 tablespoon
• mirin 2 tablespoons
• sea salt 1 tablespoon
• light soy sauce 6 tablespoons (1 for radish marinade, 5 for sauce)
• regular soy sauce 1 tablespoon
• chili powder 1/2 tablespoon
• sugar 1/2 tablespoon plus 2 pinches
• sesame oil 1 tablespoon
• toasted sesame seeds 1 tablespoon
• water

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.