*This steamed fish dish is a neat and gourmet dish where a boneless red snapper is steamed lightly, topped with thinly sliced chives, and served with a sauce poured over it.(gluteen free)
Ingredients (2 servings for 57 year old couple)
- Boneless red snapper (two halves) * Can be purchased at our Boricua Food Market
- Ginger (a bit)
- Chives (four)
- Olive oil (4-5 spoonful)
- Minced garlic (1 spoonful)
- Peperoncino (coarsely ground chili) (1 spoonful)
- Banana syrup (1 spoonful) (or agave syrup 1 spoonful)
- Ginger liquor (2 spoonful) (alternatively, cheongju – clear strained rice wine, or white wine)
- Korean soy sauce (2 spoonful)
1. Place the fish in the steaming pot with the flesh side facing up, and generously top it with peeled and sliced gingers. This helps eliminate the fishy smell and softens the ginger for ease of eating.
2. While the fish is getting steamed, slice the chives diagonally and prepare the sauce.
On low heat, put 5 spoonful of olive oil, 1 spoonful of minced garlic, 2 spoonful of ginger liquor, 2 spoonful of Korean soy sauce, 1 spoonful of banana syrup (1 spoonful of agave syrup), and 1 spoonful of peperoncino (we didn’t have peperoncino today, so I used Korean powdered red peppers instead).
3. Put the mixed ingredients in heat until the olive oil starts to boil and ensure all the ingredients are combined well together. Bring it to a boil again just before drizzling it over the fish.
4. The fish gets streamed fully around 18 minute mark. It cooks quickly since it’s thinner, but thicker fish will take much longer. Fish doesn’t taste as good if you steam it for too long, so it’s important to steam it just right.
5. Take the fish out and place it on a plate, topping it with the sliced chives, and drizzle the just-boiled sauce over it. This creates one splendid dish. The flavor is amazing — better than many restaurant dishes. This steamed fish also pairs exceptionally well with kimchi.
*Since I didn’t have pepperoncino (coarsely ground chili), I used Korean powdered red peppers instead, and now the sauce came out to be slightly clumpy. Adding pepperoncino makes the flavor much neater too. Steaming the whole fish might enhance the taste, but it can be quite cumbersome to eat and clean up because of the bones. However, steaming boneless fish makes it easy to eat, and its flavor is equally excellent. Additionally, despite its impressive presentation and gourmet taste, the cooking process is fairly simple, making it a dish that anyone can easily prepare and enjoy frequently.
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