Oh Se-deuk's Cantonese-style Ureok Jjim
A white fish steamed dish that brings out a luxurious Chinese restaurant-style flavor by pouring hot cooking oil over shredded green onions.
Ingredients needed 2 servings
Recipe
Cooking tips
- Using thawed fish from the market rather than live fish ensures the flesh does not easily fall apart when heated and becomes much chewier.
- For the poured oil, use canola or grapeseed oil with a high smoke point to prevent excessive smoking.
- If you leave the shredded green onions on the fish before steaming, the sweetness from the cooked green onions will seep into the fish, enhancing the flavor.
Recommended for
- Those looking for a unique and luxurious main dish to serve parents or honored guests.
- Those who want to perfectly replicate Chinese restaurant-style fish dishes without complicated cooking processes.
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