Steamed Tilefish (Geumtae-jjim)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Remove the gills and innards of the tilefish, score the body diagonally, and lightly season with salt, white pepper, rice wine, and ginger juice.
2. Wipe off the moisture of the seasoned fish and coat evenly with starch.
3. Remove the heads and tails of the soybean sprouts, cut the water dropwort into 7cm lengths, tear the oyster mushrooms coarsely, and julienne the red chili pepper, scallion, carrot, and radish.
4. Mix soy sauce, mirin, and vinegar into the kelp broth to make the steaming sauce.
5. Place the julienned radish and carrot in a steaming dish, top with the starch-coated fish and the steaming sauce, and steam.
6. Drizzle the sauce on from time to time, then top with the oyster mushrooms, water dropwort, red chili pepper, soybean sprouts, and julienned scallion and steam.