AI-generated imageKorean-Inspired Baked White Fish with Vegetables (6 Servings)
An oven-baked home adaptation of Korean steamed whole fish, made with boneless white fish and colorful vegetables; it is not presented as traditional steaming.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Preheat oven to about 200°C (400°F); pat refrigerated-thawed fish dry and season lightly.
- 02
Slice peppers, onion and shiitake; cut minari to 5 cm. Sauté onion and peppers in a little oil for 1–2 minutes until slightly soft.
- 03
Mix kelp stock, soy sauce, garlic, ginger and lemon. Lightly flour fish and shake off excess.
- 04
Oil the baking dish, layer some sautéed vegetables and fish, top with remaining vegetables, shiitake, minari and sauce, then loosely cover with foil.
- 05
Bake about 20 minutes, arrange the vegetables, then bake about 10 more; actual doneness is more important than the suggested time.
- 06
Check thickest fish reaches at least 63°C (145°F) and is opaque and flakes easily. Beware hot baking dishes.
Helpful source links
Before you cook
Thaw fish refrigerated; separate raw-fish utensils. Check fish, wheat and soy allergens; cook to 63°C and refrigerate leftovers promptly.
Allergens: 생선, 밀, 대두(간장)
Image & source credits
AI-generated image.
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