Striker Chef's Flounder and Napa Cabbage Steamed Dish

Name: Striker Chef's Flounder and Napa Cabbage Steamed Dish
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 boneless flounder fillets; 1/4 head napa cabbage; 1 bag king oyster mushrooms; 2 tbsp vinegar; 2 tbsp yuzu ponzu; 2 tbsp allulose; 1 Cheongyang chili pepper; 2 scallions; 1 clove garlic; 1/2 lemon; Water as needed

A healthy dish with tender flounder fillets rolled into flower shapes, steamed atop sweet napa cabbage and crisp king oyster mushrooms.

🙋 Recommended for

⭐ Those who want a high-protein, healthy meal that is not too stimulating and easy on the stomach.
⭐ Those looking for a simple yet visually impressive dish.

15 min Difficulty Easy Meat & mains

Main ingredients 🥩

Boneless flounder filletNapa cabbageKing oyster mushroomsVinegarYuzu ponzuAlluloseCheongyang chili pepperScallionGarlicLemon

Tags 🏷️

Diet food Healthy food Super simple Guest-ready

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

2 boneless flounder fillets
1/4 head napa cabbage
1 bag king oyster mushrooms
2 tbsp vinegar
2 tbsp yuzu ponzu
2 tbsp allulose
1 Cheongyang chili pepper
2 scallions
1 clove garlic
1/2 lemon
Water as needed

Recipe 🍳

Wash the napa cabbage and cut it into bite-sized pieces. Trim the base of the king oyster mushrooms and cut them in half, then separate them into strands.
Cut each boneless flounder fillet lengthwise into two strips. Starting from the tail, roll each strip into a beautiful flower shape.
Line the bottom of a steamer with a generous layer of napa cabbage. Fill the gaps between the cabbage leaves with the king oyster mushrooms to create volume.
Arrange the rolled flounder fillets on top of the vegetables, like flowers in a vase.
Place the steamer in a pot with boiling water, cover, and steam for 7 minutes until tender and moist.
While the fish is steaming, prepare the sauce: mix equal parts vinegar, yuzu ponzu, and allulose. Add minced Cheongyang chili pepper, chopped scallions, minced garlic, and lemon zest and juice. Mix well.
Once the flounder and napa cabbage are well steamed, drizzle the special sauce evenly over the dish and serve.

Cut napa cabbage and mushrooms into bite-sized pieces, and roll the flounder fillets.
Layer cabbage and mushrooms in a steamer, then place the rolled flounder on top.
Steam for 7 minutes over boiling water.
Serve with a sauce made from vinegar, yuzu ponzu, allulose, minced vegetables, and lemon.

Cooking tips 💡

Pack the cabbage and mushrooms densely and with volume to prevent them from collapsing too much after steaming, maintaining a beautiful shape.
Don't discard the clear juices from the fish and vegetables that drip into the steamer. Season them with soy sauce and use them to make kalguksu (knife-cut noodles) or other dishes.

Shop ingredients on Coupang(Ad)

Boneless flounder fillet Napa cabbage King oyster mushrooms Vinegar Yuzu ponzu Allulose Cheongyang chili pepper Scallion Garlic Lemon

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