Steamed red snapper (tomi tchim)

4 Servings

Ingredients

Quantity Ingredient
1 1-lb red snapper
1 tablespoon Salt
⅓ teaspoon Pepper
3½ ounce Ground beef
½ teaspoon Minced garlic
½ teaspoon Salt
½ teaspoon Sesame oil
¼ teaspoon Pepper
2 Eggs
Corn oil
½ Bunch watercress
5 Dried \"Sogi\" mushrooms
1 Hot red pepper
¼ teaspoon Salt
3/16 teaspoon Pepper
½ cup Fresh garland chrysanthemum
10 Gingko nuts

Directions

SEASONINGS FOR GROUND BEEF

(1) Scrape off scales; remove intestines and gills from red snapper leaving head, tail and fins. Make 3-4 deep slits on front and back of fish and sprinkle with salt and pepper. (2) Add seasonings to ground beef and mix well. (3) Place filling (2) into spaces where deep slits were made on front and back of fish and steam fish in steamer for about 15 minutes. (4) Separate egg whites and yolks and beat. Make thin egg white and yolk sheets in frying pan and shred them into pieces 1-½ inches long. Cut leaves off watercress and cut stems into pieces 1-½ inches long and pan fry. Soak mushrooms in warm water for 6 minutes and clean well. Shred mushrooms and pan-fry, seasoning with salt and pepper. Shred red pepper and pan-fry. (5) Wash fresh garland chrysanthemum and cut into desired length. Crack gingko nuts to remove shell. Roast in lightly greased pan until they turn green.

Peel off skin. (6) Arrange each prepared foods (egg yolk, egg white, mushroom, watercress, red pepper) atractively on fish. Steam decorated fish in steamer for 3 minutes or bake in oven until fish is cooked. Transfer decorated fish to serving dish and garnish. With garland chrysanthemum and roasted gingko nuts.

by Jong Joung Lee

From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, .

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