Kim Dae-seok's Steamed Rockfish

• semi-dried rockfish 2 pieces
• rice washing water as needed
• ginger juice 2 tablespoons
• mirin 2 tablespoons
• water about 600ml (for steamer)
• scallion 3 stalks
• red chili pepper 1 piece
• sugar 0.3 tablespoon
• minced garlic 0.5 tablespoon
• chili powder 1 tablespoon
• premium soy sauce 2 tablespoons
• water 2 tablespoons
• sesame oil 1 tablespoon
• toasted sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Semi-dried rockfish is usually pre-salted during processing, so be careful not to over-season the sauce with soy sauce to avoid excessive saltiness and maintain a clean, balanced flavor
• Freshly steamed rockfish is delicate and prone to tearing or crumbling if removed immediately after cooking; letting it rest in the steamer for 10 minutes helps preserve its shape and structure
• Soaking the fish in rice washing water before steaming replenishes moisture, preventing dryness on the surface and ensuring a tender, chewy interior

Recommended for 🙋

• ⭐Those who want to experience the unique chewy, elastic, and clean texture of steamed fish, different from braised fish.
• ⭐Those looking for an elegant and refined seafood dish suitable for holidays or special guest meals.