Lee Yeon-bok's Chinese-Style Monkfish Steamed with Garlic Oil

Name: Lee Yeon-bok's Chinese-Style Monkfish Steamed with Garlic Oil
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: monkfish 1 whole; green onion (white part) 2 stalks; ginger 1 piece; water 100ml; mirin 5 tablespoons; sugar 4 tablespoons; oyster sauce 1 tablespoon; soy sauce 1.5 tablespoons; vegetable oil 1/2 cup

A premium Chinese-style steamed monkfish dish that maximizes garlic aroma by pouring hot oil over finely chopped green onions.

25 min Difficulty Normal Meat & mains

Main ingredients

monkfish green onion ginger mirin oyster sauce soy sauce

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monkfish green onion ginger mirin oyster sauce soy sauce

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Ingredients needed 2 servings

Recipe

Rinse the monkfish briefly under boiling water to remove juices and any fishy odor.
Slice ginger thinly and insert into the slits along the monkfish's body.
Mix together water 100ml, mirin 5 tablespoons, sugar 4 tablespoons, oyster sauce 1 tablespoon, and soy sauce 1.5 tablespoons to make the sauce.
Place the monkfish in a steamer and evenly coat it with the prepared sauce.
Steam over boiling water for about 15 minutes, depending on household steamer settings.
Finely chop the white parts of the green onion.
Transfer the steamed monkfish to a serving bowl and generously top with the chopped green onion.
Heat vegetable oil in a pan until smoking, then pour it evenly over the green onion to release its aroma.

Rinse the monkfish in boiling water and insert thin slices of ginger into the slits.
Mix mirin, soy sauce, oyster sauce, and other seasonings to create a custom sauce.
Coat the monkfish with the sauce and steam for 15 minutes.
Top the steamed monkfish with finely sliced green onion white parts.
Pour heated vegetable oil over the green onion to awaken its fragrance.

Cooking tips

Briefly rinsing the fish in boiling water before steaming effectively removes fishy odors.
Use mostly the white part of the green onion, as it has a more intense aroma than the green part.
The oil must be very hot to properly activate the green onion’s aroma when poured over it.