| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 12g | 2g | 10g |
| sugars | fibre | protein | salt |
| 4g | 2g | 40g | 1.5g |
Why I Love South Korean Steamed Sea Bass with Spicy Chili Paste
When I first encountered the Steamed Sea Bass with Spicy Chili Paste recipe, I was immediately captivated by its vibrant flavors and the promise of a culinary adventure. This South Korean dish is a symphony of spices, vegetables, and tender fish that is as pleasing to the eye as it is to the palate. Steamed sea bass, infused with the deep, complex heat of gochujang and gochugaru, makes for a show-stopping dish that’s perfect for a family gathering or a special occasion.
A Fusion of Flavors
Growing up in New Jersey, I was heavily influenced by the Italian-American cuisines that filled our family table. I often experiment with blending these flavors with other culinary traditions, and the Steamed Sea Bass with Spicy Chili Paste is a shining example of this practice. The richness of the sea bass juxtaposed against the heat of Korean chili paste creates a magical fusion that makes this dish unique and memorable.
The ingredients like garlic, soy sauce, and sesame oil are familiar staples, yet the addition of Korean elements like gochujang and gochugaru introduce a delightful twist. Each bite offers a complex layer of flavors, from the sharpness of fresh ginger to the sweetness of julienned carrots and the slight bitterness of napa cabbage. This is a dish that not only showcases the beauty of Korean cuisine but also complements the Italian ethos of respecting and highlighting the quality of each ingredient.
Perfect Pairings
Steamed Sea Bass with Spicy Chili Paste pairs exceptionally well with a simple bowl of steamed rice or perhaps a side of sautéed green beans with garlic. If you’re looking for a more Italian twist, consider serving it alongside a classic Caesar salad or even some garlic bread to soak up the delicious sauce that the fish and vegetables produce.
Another delightful pairing is a crisp, white wine. Something like a Sauvignon Blanc or a Pinot Grigio would complement the heat and the subtle sweetness of the dish beautifully. Alternatively, a soju or sake could also be an elegant choice for those who wish to stay within the realm of Asian culinary traditions.
If you find yourself inspired by chefs like JinJoo Lee, known for her incredible Korean recipes, you will certainly appreciate the balanced combination of flavors in this dish. While this recipe is traditional in many ways, it leaves enough room for personal touches, like a sprinkle of fresh cilantro or a squeeze of lemon to finish.
This recipe is quite similar to the Italian-style Pesce al Forno (Baked Fish) but with an entirely new set of spices that will excite your taste buds. The steaming method keeps the fish incredibly moist, ensuring that each bite is succulent and flavorful.
Whether you decide to follow the recipe to the letter or add your own flair, the Steamed Sea Bass with Spicy Chili Paste is guaranteed to become a beloved dish in your home, just as it has in ours. Enjoy the process, delight in the flavors, and revel in the culinary journey that this exceptional dish offers.
What You’ll Need
- 2 whole sea bass (about 2-3 lbs each), cleaned and scaled
- 2 tablespoons Korean chili paste (gochujang)
- 1 tablespoon Korean chili flakes (gochugaru)
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons rice wine (mirin)
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 bunch green onions, chopped
- 1 medium onion, sliced
- 1 carrot, julienned
- 1 small zucchini, julienned
- 1 red bell pepper, thinly sliced
- 1 small napa cabbage, cut into large pieces
- 1 cup water
- Optional: fresh cilantro for garnish
- Optional: lemon wedges for serving
Method
Step One
Prepare the sea bass by ensuring they are thoroughly cleaned and scaled. Make three diagonal slashes on each side of the fish to allow better absorption of the marinade.
Step Two
In a bowl, combine the Korean chili paste (gochujang), Korean chili flakes (gochugaru), minced garlic, minced ginger, soy sauce, rice wine (mirin), sesame oil, and sugar. Mix well to create a spicy chili marinade.
Step Three
Rub the marinade generously over the sea bass, ensuring it gets into the slashes and cavity of the fish. Allow the fish to marinate for at least 20 minutes to absorb the flavors.
Step Four
Prepare a steamer by bringing water to a boil. Layer the bottom of the steamer with napa cabbage pieces to create a bed for the fish.
Step Five
Place the marinated sea bass on top of the napa cabbage. Arrange the chopped green onions, sliced onion, julienned carrot, julienned zucchini, and thinly sliced red bell pepper around and on top of the fish.
Step Six
Pour 1 cup of water into the bottom of the steamer, ensuring it’s below the level of the fish. Cover the steamer and steam the sea bass for 20-25 minutes or until the fish is cooked through and flakes easily with a fork.
Step Seven
Carefully transfer the steamed sea bass and vegetables to a serving platter. Garnish with fresh cilantro if desired. Serve with lemon wedges on the side.
Step Eight
Enjoy your Steamed Sea Bass with Spicy Chili Paste with steamed rice or your preferred side dishes.
