Gajami Jjim || Steamed Flatfish, 가자미찜 1

Gajami Jjim is a Korean dish featuring steamed flatfish. It’s often seasoned with a simple mixture of soy sauce, garlic, and ginger, resulting in a delicate and flavorful dish.

Ingredients:

For the fish:

• 1 flatfish
• Salt, pepper
• Flour
• Lemon juice
• White wine
• Onion

For the fish stock:

• 2/3 cup fish stock (made with celery, fish bones, bay leaf, and black peppercorns)
• Butter
• Onion
• Celery

For the green sauce:

• Butter
• Flour
• 2/3 cup fish stock
• 1/3 cup milk
• 1 tablespoon spinach puree
• Salt, pepper
• Butter
• Parsley flakes

For the side vegetables:

• 50g carrot
• 1/2 potato
• 50g broccoli

Instructions:

1. Prepare the fish: Fillet the flatfish, removing the skin. Season with salt and pepper, then coat in flour.
2. Pan-sear the fish: Melt butter in a pan, add the fish, and squeeze lemon juice and white wine over it. Cover and cook until done.
3. Make the fish stock: In a pot, sauté onion and celery in butter. Add fish bones, bay leaf, black peppercorns, and water. Simmer until flavorful, then strain.
4. Make the green sauce: In a separate pot, melt butter and whisk in flour until smooth. Gradually add the fish stock, stirring constantly. Add spinach puree, milk, and season with salt and pepper.
5. Prepare the vegetables: Cut carrots and potatoes into bite-sized pieces and boil until tender. Blanch broccoli.
6. Assemble the dish: Place the pan-seared fish on a plate. Arrange the vegetables around it. Drizzle the green sauce over the fish and garnish with parsley flakes.

Notes:

• Fish stock: For a richer flavor, you can use a store-bought fish stock or make your own with fish bones, vegetables, and herbs.
• Green sauce: The spinach puree adds a vibrant green color and a slightly earthy flavor to the sauce. You can adjust the amount of spinach puree to your preference.
• Garnishes: You can also garnish the dish with additional herbs like dill or chives.
• Serving suggestions: Serve Gajami Jjim with steamed rice for a complete meal.