Main ingredients
mandarin fishmushroomslarge scallionsgingergarlicgreen chili pepperred chili peppergochugarusoup soy saucecooking wine
Oh Se-deuk's Cantonese-style Ssogari Jjim
A top-tier steamed fish dish where precious mandarin fish is gently steamed, then boiling oil is poured over to maximize the Chinese-style scallion oil aroma.
Ingredients needed 2 servings
Recipe
Cooking tips
- Be careful not to score the fish too closely, as the flesh may break apart when steaming and transferring.
- Using regular dark soy sauce will darken the fish and sauce too much; recommend using yeondu, white soy sauce, or light-colored soup soy sauce.
- The oil poured at the end must be hot enough (180–190°C) for the scallions and garlic to instantly cook and release their full aroma.
Recommended for
- Those looking for an exquisite Chinese dish to serve special guests on a special day.
- Those who want to enjoy a chewy and light freshwater fish dish without any fishiness, prepared in the traditional way.
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