Lee Yeon-bok's Chinese-Style Monkfish Steamed with Garlic Oil
A premium Chinese-style steamed monkfish dish that maximizes garlic aroma by pouring hot oil over finely chopped green onions.
Ingredients needed 2 servings
Recipe
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.
Recommended for
- Those who want to recreate an elegant Chinese restaurant atmosphere at home.
- People looking to enjoy a clean, delicate, and non-fishy fish dish.
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