Nutritious and Revitalizing! Summer Specialty: Three-Color Steamed Croaker Recipe
Make a Gorgeous Three-Color Steamed Croaker, a Summer Rice Thief that Awakens Your Appetite
Steamed croaker, rich in protein and great for recovering energy during summer! Shall we make this colorful and visually appealing three-color steamed croaker at home? It’s a healthy delicacy loved by everyone, young and old.
Main Ingredients- 3 Yellow Croaker (Cheonjeok)
- 1 Egg
- 1/2 Cucumber
- 1/4 Carrot
- 1/2 Radish
Seasoning & Other Ingredients- 1 tsp Rice Wine (Cheongju)
- Pinch of Salt
- A touch of Sesame Oil
- A pinch of Ginger Powder
- 1 tsp Rice Wine (Cheongju)
- Pinch of Salt
- A touch of Sesame Oil
- A pinch of Ginger Powder
Cooking Instructions
Step 1
The most crucial step when cooking fish is handling the innards. Croakers have fewer innards, so instead of cutting open the belly, carefully remove them through the gills. Scrape off the scales with the back of a knife, rinse thoroughly, and pat dry. Then, make 2-3 shallow slits along the back of the croaker. This allows the seasoning to penetrate, making it more flavorful. Season the entire fish evenly with salt, ginger powder, and rice wine. Let it marinate for about 10 minutes for the flavors to meld.
Step 2
Wash and peel the carrot, then julienne it finely. You can lightly blanch the julienned carrots in hot water or soak them in cold water for about 10 minutes to maintain a crisp texture. Squeeze out any excess water, then stir-fry the carrots in a pan with a little sesame oil. This process enhances the natural sweetness and adds a nutty aroma.
Step 3
For a beautiful presentation, peel the cucumber using a peeler or vegetable scraper, then julienne it thinly. Similar to the carrots, lightly salt the julienned cucumber, let it sit for a bit, then squeeze out the moisture. Stir-fry the cucumber in a pan with sesame oil. Lightly sautéing the cucumber removes any bitterness and improves its texture.
Step 4
Crack the egg into a bowl, remove the chalaza (the white, stringy bits), and whisk thoroughly with a fork or whisk until smooth. Lightly grease a heated pan and pour in a thin layer of the whisked egg to make a delicate omelet. Cook both sides until golden. Once cooled slightly, slice the egg omelet into fine, thin julienne strips. These will add beautiful color to the steamed croaker.
Step 5
Line the bottom of your steamer with thinly sliced radish. The radish acts as a natural rack, preventing the fish from sticking to the bottom, and also imparts a subtle sweetness and aroma to the dish. Fill the steamer with water and bring it to a rolling boil over high heat until plenty of steam is generated.
Step 6
Once the steamer is thoroughly heated and steaming, carefully place the thinly sliced radish on the bottom. Then, gently arrange the seasoned croaker on top of the radish. Steaming the fish on this radish base helps maintain its shape, preventing it from breaking or sticking to the bottom of the steamer, ensuring a beautifully presented dish.
Step 7
Carefully stuff the slits on the back of the croaker and the belly cavity with the pre-stir-fried carrot and cucumber julienne, along with the finely sliced egg omelet strips. Arrange them attractively. Place the stuffed croaker into the steaming basket over the boiling water, cover with the lid, and steam for about 10-15 minutes. Adjust the steaming time based on the size and thickness of the croaker. Once cooked, carefully remove the steamed croaker from the steamer and arrange it beautifully on a serving plate. Your delicious and nutritious Three-Color Steamed Croaker is ready to be enjoyed! Serve hot with rice.
