Doenjang Steamed Fish
This dish brings together the bold flavors of Korean doenjang, garlic, and gochugaru for a savory, umami-rich experience. The fish is steamed to tender perfection, topped with an aromatic sauce, and served with fresh scallions and rice. It's a simple yet flavorful way to enjoy Korean-style seafood.
EQUIPMENT
- 1 sharp knife
- 1 cutting board
- 1 steamer or steaming basket
- 1 medium pan
- 1 plate
- tongs
INGREDIENTS
- 4 lb whole fish (snapper, branzino, or seabass)
- 1 tbsp grapeseed oil
- 1 serrano chile (minced)
- 2 scallions (white and green parts separated)
- 3 cloves garlic (minced)
- 1 inch garlic (divided, half minced, half thinly sliced)
- 2 tbsp Doenjang (Korean fermented soybean paste)
- 2 tbsp soy sauce (Artisan)
- 2 tbsp sugar
- 1 tsp Gochugaru (Korean red papper flakes)
- black pepper (to taste)
INSTRUCTIONS
- Prepare Aromatics: Mince the serrano chile, garlic, the white parts of the scallions, and half of the ginger.
- Sauté: In a pan over medium-high heat, add grapeseed oil and sauté the minced ingredients until fragrant and translucent.
- Flavor Base: Add the doenjang and soy sauce to the pan, stirring to combine. Cook for 1 minute, then add sugar, gochugaru, and sesame oil. Set aside.
- Prepare Fish: Lay the whole fish on a cutting board with its belly facing up. Using a sharp knife, cut along the backbone from the head to the tail, stopping just before you reach the belly. Gently pull apart the two sides of the fish, keeping the filets attached to the backbone. Carefully cut along the ribs to detach the backbone from the filets. Remove any remaining bones and trim any excess skin or fat.
- Thinly slice the remaining half of the ginger and place it on the fish's flesh.
- Steam Fish: Place the sautéed aromatic mixture on the flesh of the fish. Steam for 16-20 minutes until the fish is fully cooked and tender.
- Serve: Serve hot with steamed rice and garnish with the sliced green parts of the scallions.
NOTES
- Fish Selection: Choose a mild, firm fish like snapper, branzino, or seabass for this recipe.
- Steaming Method: If you don’t have a steamer, you can place the fish on a heatproof plate in a pot with a little water in the bottom and cover with a lid to create steam.
- Spice Level: Adjust the amount of serrano chile and gochugaru for desired heat.
- Substitute: If doenjang isn’t available, you can substitute it with miso paste, though it will have a slightly different flavor.
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