Kim Dae-seok's Steamed Grouper
A premium steamed fish dish made by gently steaming semi-dried grouper until moist, then topping it with a spicy-sweet sauce made with green onion and green chili peppers.
Ingredients needed 2 servings
Recipe
Cooking tips
- Do not dry the grouper too long, as it will become tough; drying indoors with a fan for only 5 to 6 hours is ideal.
- Placing wooden chopsticks on the steamer base prevents the fish from sticking and breaking apart.
- Never transfer the fish while hot—always wait at least 30 minutes for it to cool completely before placing it on a plate.
Recommended for
- Those seeking an elegant fish dish perfect for holiday or special occasions.
- Home cooks interested in professional techniques for preparing delicate fish without breaking the flesh.
- Fans of the balanced harmony between spicy-savory sauce and tender fish meat.
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