Recipe: Steamed Sea Bass with Bell Pepper Salad and Quick Kimchi

INGREDIENTS:

1 seabass

30 g ginger

4 cloves garlic

1 red bell pepper

4 spring onions

5 tbsp vegetable oil

1 chinese cabbage

1 tbsp gochujang paste

2 tbsp soy sauce

Salt

banana leaf (for garnish)

Cut half of the ginger and all the garlic into thin slices. Cut half of the spring onions into finger-length pieces. Make two diagonal slits on each side of the fish. Sprinkle fish with salt and stuff with chopped spring onions, ginger, and garlic slices. Cut cabbage into strips.

Preheat the oven to 80°C on Full Steam. Transfer fish and cabbage strips onto a steaming tray and put in the oven. Steam fish along with the chinese cabbage for approx. 10 minutes. Julienne remainder of ginger, bell pepper and almost all of the spring onions and put in a bowl. Mix vegetables with soy sauce and set aside.

Put steamed cabbage in a bowl and mix with gochujang paste for a quick Kimchi and set aside. Now, heat up vegetable oil in a large saucepan over high heat. Meanwhile place a container underneath the steaming tray with the fish on it. Pour hot oil over fish. Place bell pepper salad in the middle of a banana leaf on a plate, put the fish on the salad, sprinkle with finely cut spring onion rings and serve with Kimchi on the side. Enjoy!