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    Home » Main Dish

    Hongeojjim (Steamed Skate Fish)

    Published 02/05/2017. Updated 07/19/2018

    Jump to Recipe

    DSC 1847 e1486346972772 - Hongeojjim (Steamed Skate Fish)

    Unless you go to French restaurants, skate fish (hongeo, 홍어) is not easy to find at restaurants here in America. It’s really not a common fish here. In Korea, skate is a very popular fish! It’seaten in many ways — raw, fermented, steamed, pan-fried, spicy, mild, etc. Today, I’m showing you how to make steamed skate (hongeojjim, 홍어찜)!

    If you think skate is a weird fish, think again and give this wonderful fish a chance! Skate is a delicate, firm fish that has a mild, sweet taste and a unique texture. It has cartilage — no bones.

    Korean markets around here usually sell fresh skate wings, skinned and cartilage on. You can make this recipe with a whole wing or serving size pieces by cutting along the line of the cartilage. Koreans don’t usually fillet the skate. When cooked, the strands of flesh peel right off the cartilage, making it very easy to eat.

    DSC 1863 e1486346160335 - Hongeojjim (Steamed Skate Fish)

    If you leave fresh skate in the fridge for a day or two, the skate may have a bad ammonia smell developed from the uric acid in the flesh. I know in America, the smell is the sign of fish gone bad. In Korea, a pungent taste of ammonia scented skate is something to be desired for. In fact, fermented skate (hongeohoe, 홍어회 ) with a strong funky aroma is a unique delicacy favored by many including myself.

    Growing up in Korea, we ate a lot of skate at home! Hongeohoe is one of my father’s favorite dishes, and I remember having steamed skate quite often. Traditionally, the skate is air dried for a couple of days for a chewier texture and more intense flavor before being steamed. I skip that process and simply steam fresh skates.

    Steaming the fish is very easy! If you don’t have a steamer, you can place a large plate over a small heat proof bowl or ramekin in a large pot so the plate sits high enough not to touch the water. You can also achieve a similar result by baking it in parchment paper. I’ve included the parchment paper method in this recipe as an option.

    DSC 1842 e1486346258363 - Hongeojjim (Steamed Skate Fish)

    DSC 1847 150x150 1 - Hongeojjim (Steamed Skate Fish)

    Hongeojjim (Steamed Skate Fish)

    4.89 from 9 votes
    Servings: 2
    Print Recipe

    Ingredients

    • 1 skate wing hongeo 홍어 (about 3/4 to 1-1/4 pounds)
    • salt

    Sauce

    • 1 scallion finely chopped (about 2 tablespoons)
    • 1 teaspoon minced garlic
    • 1/4 teaspoon ginger
    • 2 tablespoons soy sauce
    • 1 tablespoon rice wine or mirin or white wine
    • 1 tablespoon lemon juice
    • 1/2 tablespoon sugar or 1 tablespoon corn syrup or oligodang, 올리고당
    • 1/2 teaspoon gochugaru 고추가루 Korean red chili pepper flakes
    • 1/2 tablespoon sesame oil
    • 1/4 teaspoon sesame seeds
    • Pinch pepper

    Optional Garnish

    • 1 scallion cut into about 4 inches and thinly sliced (pachae, 파채)
    • or a handful of spring mix or arugula

    Instructions

    • Clean the skate and lightly season with salt.
      DSC 1793 e1486347421327 - Hongeojjim (Steamed Skate Fish)
    • Combine the sauce ingredients and mix well until the sugar is dissolved.
      DSC 1813 e1486347497925 - Hongeojjim (Steamed Skate Fish)
    • Fill a large pot with about two inches of water. Place a steamer on top. If no steamer is available, place a small heat proof baking dish or ramekin that can keep a large plate high enough not to touch the water, and then place a heat proof large plate on top. When the water starts to steam, add the fish and cover. Steam for about 8 to 10 minutes.
      DSC 1808 1 e1486347563638 - Hongeojjim (Steamed Skate Fish)
    • Open the lid, and spoon the sauce all over the fish. Cover, and steam for 2 to 3 more minutes. It’s done if the flesh separates from the cartilage easily. Remove from the pot and place the optional scallion while the fish is still hot.
      DSC 1821 e1486347590536 - Hongeojjim (Steamed Skate Fish)

    Parchment paper method

    • Preheat the oven to 450°F. Cut two pieces of parchment paper that’s large enough to completely wrap the fish and leave extra for the folds. On a baking sheet, place the fish in the middle of the double layered parchment paper. You can add some lemon slices if you want. Bring the two long sides together and fold a couple of times to seal tightly. Next, fold and roll the shorter sides, and then tuck each one under the fish to seal the packet.
      DSC 1796 2 e1486347619529 - Hongeojjim (Steamed Skate Fish)
    • Bake the fish for about 8 to 10 minutes. Carefully open the packet, and spoon the sauce all over the fish. Return it to the oven, and cook for 2 to 3 minutes.
      DSC 1825 e1486347657806 - Hongeojjim (Steamed Skate Fish)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Previous Post: « Soupy Tteokbokki (Spicy Braised Rice Cake)
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    Reader Interactions

    Comments

    1. HK says

      September 15, 2020 at 12:53 am

      5 stars
      I was feeling nostalgic for this dish, which my mom used to make back in Korea, today. I’m glad I found this recipe — it turned out well even though I ran out of scallions and swapped it out with leek (tender green and white parts). Thank you!

      Reply
    2. Ash says

      August 10, 2020 at 5:13 pm

      5 stars
      Wowww so good! I will be making this again.

      Reply
      • Hyosun says

        August 10, 2020 at 6:24 pm

        Aww that’s so great to hear! This really is not a popular fish here in the US, so I wan’t sure if anyone was making it. We love this fish!

        Reply
    3. Nurin Liz Fatin says

      July 14, 2020 at 12:06 am

      It is hard to get a stake fish in Singapore and my family members doesn’t know how to eat it. Is there any other fish that i can use for the recipes?

      Reply
    4. Susan says

      January 06, 2019 at 7:54 pm

      5 stars
      absolutely delicious, thank you!

      Reply
      • Hyosun says

        January 06, 2019 at 11:06 pm

        Great! Thank you so much for the great review.

        Reply
    5. :D says

      February 12, 2017 at 11:02 pm

      What would be a substitute if you cannot purchase skate fish?

      Reply
      • Hyosun says

        February 13, 2017 at 8:46 pm

        Any white, firm fish should work.

        Reply
    6. David Connor says

      February 07, 2017 at 5:07 am

      Thank you so much for sharing this blog. I love sea food. I always eat fish whenever I go to any restaurant. I tried to cook fish at home many times, But I think it’s not easy for me to cook it. But from this blog, I got full recipe and now I can try it at home.

      Reply
      • Hyosun says

        February 07, 2017 at 10:55 pm

        You’re welcome, David! Enjoy!

        Reply
    7. Florence C says

      February 05, 2017 at 11:26 pm

      Looking forward to trying this next time!

      Reply
      • Hyosun says

        February 06, 2017 at 11:42 pm

        Great! Thanks. Hope you like it as much as we do.

        Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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