| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 285 | 11g | 2g | 10g |
| sugars | fibre | protein | salt |
| 5g | 2g | 35g | 2.3g |
Why I Love South Korean Steamed Snapper with Kimchi Dressing
As an Italian-American chef in New Jersey, my cooking is often celebrated for its deep roots in my grandparents’ culture. But today, I want to take you on a detour from the usual pasta and tomato sauce to show you a smorgasbord of flavors from an unlikely spot on the globe. A personal favorite and indeed a testament to my love for culinary experimentation: the South Korean delicacy, Steamed Snapper with Kimchi Dressing.
Discovering the Magic of Korean Cuisine
Ironically, despite my Italian heritage, the inspiration for this amazing dish did not come from my usual Italian influences. Rather, it was the esteemed South Korean chef, Hwang Kyo-ahn, who opened my eyes to the endless array of flavors and textures that Korean cuisine can offer.
Initially, the use of ingredients like soju, gochujang, and kimchi felt alien to me, but as I experimented with these unique ingredients, it was almost as if a whole new world of culinary delights unfolded before me. Steamed Snapper with Kimchi Dressing, in particular, presents a delightfully complex blend of spicy, tangy, and aromatic flavors on a bed of succulent snapper fillets.
Why This Recipe Makes My Heart Flutter
The Steamed Snapper with Kimchi Dressing is a hearty, comforting dish that is surprisingly refreshing, thanks to the tanginess of the kimchi. Just like spaghetti and meatballs bring back memories of family gatherings from back in the day, cooking this dish reconnects me with my adventurous journey of discovering new cuisines.
The snapper’s delicate texture combined with the heat from the chili paste and the contrasting coolness of spring onions takes your taste buds on an adventurous roller coaster ride. Whether you’re a seasoned lover of spicy food or someone with a mild palate, you can adjust the levels of chili paste and kimchi to match your preference.
Pair it up, Serve it Right
This delectable steamed snapper dish can be perfectly paired with a bowl of steamed rice or a side of sautéed baby bok choy. If you’re feeling adventurous, you could even serve a small glass of soju on the side, just like they do in Korean restaurants.
So there you have it, a South Korean gem that holds a special place in my heart. Although my Italian roots run deep, and my love for home-style Italian cooking is unwavering, the Steamed Snapper with Kimchi Dressing offers an exquisite diversion down a tantalizing, flavor-packed lane of Korean cuisine.
What You’ll Need
- 1.5 pounds of snapper fillets
- 2 tablespoons of vegetable oil
- 1.5 cups of prepared kimchi
- 3 cloves of garlic, minced
- 1 teaspoon of ginger, grated
- 2 tablespoons of soju (Korean rice wine), can be substituted with sake or white wine
- 2 tablespoons of gochujang (Korean red chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of toasted sesame oil
- 1 tablespoon of white sesame seeds
- 2 spring onions finely chopped
- 1 cup of water
- 1 large piece of thick aluminum foil or a bamboo steamer
Method
Step One:
Start with preparing the steamer. Either use a bamboo steamer or create one using a large pot with a slightly smaller heat-proof plate inside. Add water to the pot and bring it to simmer, making sure the plate does not touch the water.
Step Two:
While the water is heating up, wash the snapper fillets carefully and pat them dry using paper towels. Brush the fillets with some of the vegetable oil to prevent sticking during the steaming process.
Step Three:
Once the steaming arrangement is ready, arrange the prepared snapper fillets on the heat-proof plate or inside the bamboo steamer. Cover the pot or the steamer and let the fish steam for approximately 8 to 10 minutes or until the flesh is opaque and flaky.
Step Four:
While the fish is steaming, prepare the kimchi dressing. In a pan over medium heat, add the remaining vegetable oil. Once the oil is hot, add garlic and ginger and stir until fragrant. Then, add prepared kimchi and stir for another couple of minutes until kimchi is warmed.
Step Five:
To the warmed kimchi, add soju, gochujang, soy sauce, toasted sesame oil, and sesame seeds. Lower the heat and let the mixture simmer until it forms a thick, rich dressing.
Step Six:
After the dressing is ready, check the fish. It should now be cooked properly. Carefully remove the fish from the steamer, being cautious about the hot steam.
Step Seven:
Arrange the steamed snapper on a serving plate and generously drizzle the prepared kimchi dressing over it. Garnish with finely chopped spring onions and serve hot.
