Korean steamed fish is a gently cooked whole fish or fillets served with an aromatic soy, garlic, ginger, and scallion sauce. This home-style preparation keeps the fish moist while the savory, lightly spicy topping brings plenty of flavor; ingredients and seasonings vary by region and household.
Ingredients
- 1½ lb (680 g) firm white fish fillets, such as cod, haddock, or sea bass, cut into 4 portions
- ½ tsp (3 g) fine salt
- ¼ tsp (1 g) ground black pepper
- 1 tbsp (15 ml) rice wine or mirin
- 3 scallions (about 45 g), thinly sliced
- 1 tbsp (15 g) fresh ginger, peeled and finely grated
- 2 garlic cloves (about 6 g), minced
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) toasted sesame oil
- 1 tsp (5 ml) rice vinegar
- 1 tsp (4 g) sugar
- 1 tsp (3 g) gochugaru (Korean red pepper flakes), or ½ tsp (1 g) crushed red pepper for a sharper, less fruity heat
- 2 tbsp (30 ml) water
- 1 tsp (3 g) toasted sesame seeds
- 4 lemon wedges, for serving
Instructions
- Pat the fish dry and check for pin bones, removing any with clean tweezers. Season both sides with the salt and black pepper, then arrange the portions in a single layer on a heatproof plate that will fit inside your steamer. Drizzle the rice wine over the fish. Let it stand while you make the sauce, about 5 minutes.
- In a small bowl, combine the scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, gochugaru, and water. Stir until the sugar dissolves. Set aside about one-third of the mixture to spoon over the cooked fish; keep it separate from anything that touches the raw fish.
- Pour 1–2 inches (2.5–5 cm) of water into a pot or wok and bring it to a steady boil. Set a rack or steamer basket above the water, making sure the water does not touch the plate. Carefully set the plate of fish in the steamer. Cover tightly and steam over medium-high heat. For fillets about 1 inch (2.5 cm) thick, begin checking at 8 minutes; thicker portions may need 10–12 minutes. The fish is ready when it flakes easily and reaches 145°F (63°C) at its thickest point on an instant-read thermometer. This is the USDA FSIS safe minimum internal temperature for fish.
- Turn off the heat and carefully lift out the hot plate, watching for escaping steam. Spoon the sauce that sat with the fish over the portions, then add the reserved clean sauce. Sprinkle with sesame seeds and serve immediately with lemon wedges.
Tips
- Choose similar-sized portions: Fillets of similar thickness finish at about the same time. If one is much thicker, remove the thinner pieces as they reach 145°F (63°C) and continue steaming the thicker one.
- Whole fish works, too: Use a cleaned fish weighing about 1½–2 lb (680–900 g), with shallow diagonal cuts on each side. It will take longer than fillets; check the thickest flesh near the backbone with a thermometer and cook to 145°F (63°C).
- Substitute thoughtfully: Mirin can replace rice wine, though it adds sweetness. If you cannot find gochugaru, crushed red pepper works, but use less at first because it tastes hotter and less mellow. Reduced-sodium soy sauce is fine; taste the finished sauce before adding any extra salt.
- Prevent watery sauce: Use a plate with a slight rim to catch fish juices, and avoid pouring steaming water into the plate. Keep the lid on so the pot maintains a steady steam.
Serving Suggestions
Serve the fish hot, with steamed short-grain rice to catch the sauce. Add simple sides such as blanched spinach dressed with sesame, cucumber salad, or Korean-style pickled vegetables. A mild vegetable side balances the salty, gingery topping; offer extra gochugaru at the table for anyone who wants more heat.
Variations
For a milder sauce, omit the gochugaru and add a little more scallion. To make the topping brighter, stir in an extra teaspoon (5 ml) of rice vinegar just before serving. Thinly sliced red chili, a few strips of onion, or shiitake mushrooms can be added to the plate before steaming, but avoid crowding the fish so steam can circulate. Salmon is another option, though its richer flavor makes the dish less delicate; use the same thermometer target of 145°F (63°C).
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a covered container, ideally separating the fish from rice and other sides. Cooked fish keeps for 3–4 days in the refrigerator at 40°F (4°C) or colder. Reheat gently in a covered steamer until the center reaches 165°F (74°C), the USDA FSIS safe temperature for leftovers. Microwave reheating also works: cover loosely, heat in short intervals, and check the center with a thermometer. The fish may become firmer after reheating, so add a spoonful of water or sauce to help keep it moist. Discard fish left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I use frozen fish?
Yes. Thaw it overnight in the refrigerator, then pat it thoroughly dry before seasoning. Cooking from frozen is possible but makes timing less predictable, so thawing first gives more even results.
Can I steam fish without a steamer basket?
Yes. Set a heatproof rack or a few sturdy, heatproof supports inside a lidded pot, then place the fish plate on top. Keep the plate above the water and make sure the lid closes securely; use oven mitts when lifting it out.
How do I keep the fish from falling apart?
Use a wide spatula to transfer the portions, and do not overcook them. Start checking early, especially with thinner fillets. A rimmed plate also makes it easier to lift the fish without losing its juices.
Do I need to rinse the fish?
No. Patting it dry with paper towels is enough. Rinsing raw seafood can splash germs around the sink and nearby surfaces; wash your hands and clean any utensils or surfaces that contact raw fish.
Can I prepare the sauce ahead?
Yes. Mix it up to a day ahead and refrigerate it in a covered container. For the reserved finishing portion, keep it separate from the raw fish and use a clean spoon when serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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