Steamed Snapper

Steamed Snapper
Snappers, known to be in season during spring time, is a rare delicacy famed for its light and soft palette. The steamed snapper dish we present
here is based on the family recipe of the Huh’s from Jisoo Myeon in Gyeongsang Namdo, packed with various fillings and steamed in hey wrapping.
ONJIUM removed the bones.
1 Remove the scales, cut open and remove the bones.
2 Soak in lightly salted water for 30 minutes, and then wipe off the water.
3 Remove the extremities from the bean sprouts and wash/trim the water celery.
4 Thinly slice the shitake mushrooms, and stir-fry with salt and pepper.
5 Thinly slice the beef, season, and cook half-way.
6 Make the fillings by adding seasoning to the vegetables, mushrooms, and beef, seasoned as above.
7 Lightly powder the insides of the snapper’s stomach, and insert the filling. Tightly wrap with hey.
8 Separate the yolks from the egg whites, griddle them as thin film-like sheets respectively, and then slice into thin noodle-like form.
9 Cut the green chili in half, remove the seeds, and slice thinly.
10 Steam the snapper in a pre-heated steamer, and let it sit for 5 minutes. The steaming time can be adjusted in accordance with
the snapper’s size.
11 Lay sliced fried egg and sliced chili on the steamed snapper.