Main ingredients 🥩
RockfishGreen onionGingerSoy sauceCooking wineCheongyang chili pepperRed chili pepperCilantro
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.
🙋 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.
Ingredients needed 🛒2 servings
- 1 prepped rockfish
- 1 green onion
- 1 red chili pepper
- 1 Cheongyang chili pepper
- 3 whole garlic cloves
- 1 tablespoon soy sauce
- 1 tablespoon cooking wine
- 3 tablespoons water
- 4 tablespoons cooking oil
Recipe 🍳
- Use paper towels to thoroughly wipe the prepped rockfish inside and out to remove any blood, which prevents fishy smells.
- Score the fish deeply on both sides so the seasoning penetrates well and the thick flesh cooks quickly.
- Finely shred the green onion to make shredded green onions, chop the red and Cheongyang chili peppers, and roughly chop the garlic, leaving some texture.
- In a small bowl, mix soy sauce, cooking wine, and water in a 1:1:3 ratio to make a light, not-too-salty soy seasoning sauce.
- Place the rockfish on a steaming plate, pour the seasoning sauce evenly into the scores, and generously top with the chopped garlic, chili peppers, and shredded green onions.
- Put the plate into a steamer that has come to a full steam, cover, and steam over high heat for 12 minutes.
- While the fish cooks, heat cooking oil in a pan until it is very hot and just begins to smoke slightly.
- Take out the steamed fish, and pour the boiling oil evenly over the shredded green onions and chili powder to maximize the aroma and finish.
- Score the rockfish and pour over a light seasoning sauce made by mixing soy sauce, cooking wine, and water.
- Top the fish generously with chopped garlic, chili peppers, and shredded green onions, then steam for 12 minutes.
- Take out the steamed fish and evenly pour hot oil over the shredded green onions to release the aroma.
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.
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