Saengseon Jim (생선찜)
Korea
Korean dish — baked white fish fillet in a fragrant sauce, served with bright vegetables. The fish turns out tender, and the vegetables retain a light crispness.
Ingredients
- 900 g white fish fillet
- 0.5 pcs red bell pepper
- 0.5 pcs yellow bell pepper
- 170 g mini watercress
- 115 g mushrooms
- 0.5 pcs onion
- 0.33 cup flour
- 0.5 cup dashi broth
- 2 tsp soy sauce
- 1 tsp garlic
- 0.5 tsp ginger
- 1 tbsp lemon juice
- to taste olive oil
- to taste salt
- to taste black ground pepper
- to taste aluminum foil
Steps
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Preheat the oven to 200 °C.
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Rinse the fish, pat dry with a paper towel, season with salt and pepper.
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Remove seeds from the bell peppers, slice them into thin strips. Cut the mini watercress into pieces about 5 cm long, and slice the mushrooms and onion into thin strips.
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Heat a little olive oil in a pan. Sauté the onion until translucent, lightly seasoning with salt and pepper; transfer to a plate.
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Sauté each type of pepper for 1–2 minutes until lightly softened but still crisp; transfer to the onion.
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In a bowl, combine soy sauce, minced garlic, grated ginger, lemon juice, and dashi broth — this will be the sauce.
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Coat the fish pieces in flour, shaking off excess.
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Grease a baking dish with olive oil. Lay ¼ of the vegetables on the bottom, then a layer of half the fish, then another ¼ of the vegetables and drizzle with half the sauce.
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Cover the dish loosely with aluminum foil and bake for 20 minutes.
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Remove the foil, carefully arrange the remaining vegetables in separate portions, cover with foil and bake for another 10 minutes, until the fish is fully cooked and the vegetables are tender.
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Serve the dish, garnished with fresh herbs and lemon wedges.