Cooking with Nyesha Arrington

Doenjang Steamed Fish

4 Servings

Sea Bass 1 ea
Grapeseed Oil 1 tbsp
Serrano Chile 1 ea
Scallion, white and green separated 2 ea
Garlic cloves 3 ea
Ginger 1 inch piece
Doenjang 2 tbsp
Artisan Soy 2 tbsp
Sugar 2 tbsp
Gochugaru 1 tsp
Black Pepper To taste
The Preparation

Mince chile, garlic, scallion (white part only), and half of ginger. In a pan over medium-high heat, add grapeseed oil and minced ingredients, and sauté until fragrant and translucent. Add doenjang and soy sauce, stirring to combine; cook for 1 minute. Finally, add sugar, gochugaru, and sesame oil. Set aside

Butterfly the fish. Slice the other half of the ginger thinly and place on the flesh of the fish. Steam for 5 minutes.

Place sautéed aromatic mixture on top of the fish and steam for an additional 5-10 minutes until fully cooked.

Serve hot with steamed rice and garnish with sliced scallion greens.