Steamed Fish with No Fishy Smell & Sautéed King Oyster Mushrooms
A Delicate Steamed Fish and Savory Sautéed King Oyster Mushrooms
I took out the dried fish my sister-in-law gave me and the king oyster mushrooms my brother-in-law sent, which had been waiting in the fridge. I decided to make a delicious steamed fish dish, free of any fishy odor, and some flavorful sautéed king oyster mushrooms. This recipe offers a gentle and detailed approach, perfect even for beginners.
Steamed Fish Ingredients
- 1 Dried Fish (Salted or dried)
- 3-4 Napa Cabbage Leaves
- 1/2 Onion
- Mizuna (or water parsley) to taste
- A pinch of toasted sesame seeds
Sautéed King Oyster Mushroom Ingredients
- 1 King Oyster Mushroom
- 1/4 Onion
- 1/2 Onion (this seems like a typo in the original, assuming it’s meant to be another ingredient or removed)
- 1 Cheongyang Pepper (Korean chili pepper)
- 1 Tbsp Anchovy Sauce
- A little Cooking Oil
- A little Garlic (minced)
- A little Sesame Oil
- A little Crushed Sesame Seeds
- 1 King Oyster Mushroom
- 1/4 Onion
- 1/2 Onion (this seems like a typo in the original, assuming it’s meant to be another ingredient or removed)
- 1 Cheongyang Pepper (Korean chili pepper)
- 1 Tbsp Anchovy Sauce
- A little Cooking Oil
- A little Garlic (minced)
- A little Sesame Oil
- A little Crushed Sesame Seeds
Cooking Instructions
Step 1
Begin by lining your steamer basket with napa cabbage leaves and thinly sliced onion. This base layer will catch any dripping juices from the fish, keeping the fish moist and adding a subtle sweetness to the broth. Place the prepared fish on top of the vegetables. Once the water in your steamer is boiling, place the steamer basket inside and steam for about 15-20 minutes, or until the fish is fully cooked and flakes easily with a fork.
Step 2
Once the fish is perfectly steamed, carefully remove it from the steamer. Cut the fish into serving portions and arrange them elegantly on a serving plate. Garnish generously with fresh mizuna leaves and a sprinkle of toasted sesame seeds for a nutty aroma. Your delicious and delicate steamed fish is now ready to be enjoyed!
Step 3
Now, let’s prepare the savory sautéed king oyster mushrooms! Slice the king oyster mushroom about 0.5 cm thick on an angle. Thinly slice the onion. Finely mince the Cheongyang pepper, removing the seeds if you prefer less heat. Slicing all the ingredients to a similar size ensures they cook evenly for the best texture.
Step 4
Heat a skillet over medium heat and add a little cooking oil. Sauté the minced garlic until fragrant, being careful not to burn it. Once the garlic is aromatic, add the sliced king oyster mushrooms and onions to the skillet. Increase the heat to medium-high and stir-fry quickly until the mushrooms soften slightly and the onions become translucent.
Step 5
Once the vegetables are tender-crisp, add 1 tablespoon of anchovy sauce for a boost of umami and season the dish. You can substitute with soy sauce if preferred. Stir in the minced Cheongyang pepper and continue to sauté for another minute until the spicy aroma is released.
Step 6
Turn off the heat. Drizzle in a little sesame oil for a rich aroma and sprinkle with crushed sesame seeds. Give everything a final toss to combine. Your delicious and quick sautéed king oyster mushrooms are ready to be served as a flavorful side dish.
