Steamed Vermilion Sea Bream
Melt-in-Your-Mouth Tender! Steamed Vermilion Sea Bream from the South Sea – A Moist Delight Unlike Braising
Presenting a delightful steamed vermilion sea bream dish, prepared using the freshest catch from the South Sea. This recipe focuses on lightly steaming the fish just until cooked, preserving its incredibly tender texture and delicate, savory flavor that melts in your mouth. We use the minimal amount of seasoning to enhance the fish’s natural taste. It’s quick and easy to make, perfect for a delicious meal without the fuss!
Main Ingredients
- 4 Vermilion Sea Bream (prepared)
- 5 slices of thinly sliced radish (or 1 medium onion)
Seasoning Ingredients
- 2 Tbsp Soy Sauce (for braising or regular)
- 1.5 tsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Minced Green Onion
- 1/2 Tbsp Plum Extract (Maesilcheong)
- A pinch of Black Pepper
- 3 Tbsp Water
- 8 slices Fresh Ginger
- 2 Tbsp Soy Sauce (for braising or regular)
- 1.5 tsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Minced Green Onion
- 1/2 Tbsp Plum Extract (Maesilcheong)
- A pinch of Black Pepper
- 3 Tbsp Water
- 8 slices Fresh Ginger
Cooking Instructions
Step 1
Rinse the prepared vermilion sea bream under cold running water. Using a knife, make diagonal slashes about 2-3 times on both sides of the fish. This scoring helps the seasoning penetrate better and speeds up the cooking process.
Step 2
Line the bottom of your steamer with the thinly sliced radish. The radish acts as a base to prevent the fish from sticking, adds a subtle sweetness as it steams, and enhances the overall flavor profile. If you don’t have radish, thinly sliced onion can be used as a substitute.
Step 3
In a bowl, mix together the soy sauce, gochugaru, minced garlic, minced green onion, plum extract, black pepper, and water to create the seasoning sauce. Pour about half of this sauce over the radish in the steamer. Arrange the prepared fish neatly on top of the radish. Place the ginger slices evenly over the fish. Start cooking over high heat. Once the water begins to boil, immediately reduce the heat to medium and cover the steamer with a lid.
Step 4
Steam for about 7-10 minutes over medium heat. When the fish flesh turns opaque and starts to flake apart, use a ladle to scoop up the liquid that has accumulated at the bottom of the steamer and spoon it over the fish. Repeating this basting process ensures the fish is evenly flavored. Finally, reduce the heat to low and steam for another 1-2 minutes until the fish is perfectly tender and moist. Serve immediately for the best taste!
