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Cabbage Steamed Fish with Miso Hollandaise
  • Condiments
  • Asian
  • Barbecue
Lesson from Edward Lee's class

Video time: 28 min

Learn how to make a nutritious and delicious meal for any night of the week with Edward's easy-to-follow tutorial. Master the art of steaming fish, mixing marinades, blanching and shocking cabbage, chopping vegetables, and creating a miso Hollandaise sauce. Get all the essential skills you need to make a restaurant-quality meal in your own kitchen.

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Edward Lee
Teaches his Korean-American cuisine
Join Edward on a culinary journey to explore his cross-cultural roots, combining Korean flavors with Southern comfort foods.

In this lesson

À la minute Miso Hollandaise Sauce
À la minute Miso Hollandaise Sauce
One of the most intriguing components of this dish is the creamy egg yolk sauce, a riff on the classic Hollandaise sauce with miso paste, bringing a rich and umami-packed contrast to the light tasting fish.
Cabbage Steamed Fish
Cabbage Steamed Fish
A delicious and healthy meal that’s easy to make any night of the week. Learn how to steam fish with vegetables and filled with intricate flavors. Cabbage makes the perfect vessel for a wrap. Learn how to blanch, shock, and stuff the cabbage. Healthy, gluten-free, and easy to make!
Spicy Asian Marinade
Spicy Asian Marinade
Learn the basics of making flavor-packed marinades and how to build flavors.
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What you'll learn

Cabbage Wraps

Cabbage makes the perfect vessel for a wrap. Learn how to blanch, shock, and stuff the cabbage. Healthy, gluten-free, and easy to make! 

Miso Hollandaise

Drizzle the cabbage wraps with an umami-packed miso hollandaise, an intriguing creamy egg yolk sauce that brings elegance and complexity to the dish.  

Spicy Asian Marinade

You could just make one batch of this marinade, or you could double it and store it in the fridge as a dressing or sauce. 

Edward Lee
Teaches his Korean-American cuisine
Join Edward on a culinary journey to explore his cross-cultural roots, combining Korean flavors with Southern comfort foods.

Edward Lee
Teaches his Korean-American Cuisine

Take a journey with James Beard Award-winning chef Edward Lee to his home in Kentucky, to uncover his Southern flavors with a Korean twist. Learn how to bring Edward’s unique flavor profiles home, as he teaches his signature dishes including Fried Chicken with Gochujang Sauce & Slaw, Cabbage Steamed Fish, Kohlrabi Kimchi, Steak with Kalbi Butter and so much more. Discover over 30 exclusive recipes, his original documentary story, and 12 hands-on lessons where he imparts his most important knowledge, techniques and secrets.

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Edward’s lesson plan

Every class begins with a YesChef original documentary film. In Edward Lee's Story, take a journey to Kentucky to discover his surprising origins and food philosophies that will change the way you cook and look at food. Meet the city and people that influenced him and his Southern-Korean cuisine. Uncover what defines him on this inspirational adventure, before learning hands-on in his lessons.

Learn how to make classic shallow-fried chicken with Edward's Korean-inspired gochujang sauce, and a side of tangy and bright Asian pear slaw. Get the best tips for achieving crispy chicken skin and juicy interiors. Master the art of shallow-frying chicken with Edward's easy-to-follow recipe.

Learn how to make a nutritious and delicious meal for any night of the week with Edward's easy-to-follow tutorial. Master the art of steaming fish, mixing marinades, blanching and shocking cabbage, chopping vegetables, and creating a miso Hollandaise sauce. Get all the essential skills you need to make a restaurant-quality meal in your own kitchen.

Learn how to create a flavorful, luscious silken tofu dish with a fatty broth, braised daikon, and an apple-ginger purée. Master knife skills and learn how to cut radishes into perfect cubes and matchsticks with Edward's guidance. Plate an elegant dish that will impress your dinner guests.

Edward shows how to make kimchi from kohlrabi, a dense vegetable that holds up well when fermented. Beyond the kohlrabi, expect the usual kimchi suspects like Korean chili flakes, scallions, garlic, and ginger to tantalize the taste buds.

Edward teaches how to utilize one of his signature flavors: Burnt. Discover the gentle balance of burning without charring, as you learn how to master the Maillard reaction and release deliciousness from the simplest ingredients.

Learn the basics of making savory, creamy peanut butter. His method involves roasting peanuts and blending them with Asian ingredients like sesame oil for an umami-tasting butter that is perfect to use in cooking and not just spreading on toast.

Braise poultry and simmer coconut rice in a flavorful miso and peanut mixture and you’ll have a warming, family-style dish. Learn how to to build flavor through caramelization and the secret to preparing perfect rice.

Edward revisits the Southern classic dish of shrimp and grits with his own unique take that combines his love of bourbon and oysters.

Want to cook steaks better on the grill? Watch this lesson. Edward explains how to check for doneness, manipulate the fire and accomplish a smoky taste.

Learn how to make quail with perfect cross-hatched char marks, simmer homemade barbecue sauce with surprising ingredients, and prepare homemade quick pickles. Edward’s grilling techniques can be applied to other proteins.

Join Edward and Ben, home chef and community leader, as they throw a backyard barbecue. Learn Ben's special brine, and how to grill meats and vegetables.

Edward explores the complexity of watermelon with this whimsical salad. Simple techniques like stove-popping buttery popcorn, boiling and frying peanuts, and creating a crunchy Brûlée top make up this surprising plate.

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What our students have to say

"The succulent flavor of the fish combined with the vegetables and hollandaise was worth the while. Skills tied to the lesson were essential to any kitchen; create a marinade, use a basket steamer, and prepare à la minute sauce. I feel better now."

Amos M.

"I've owned these baskets for years, and now I understand how to use them. thank you for the elegant simplicity of your teaching technique. both the steamed fish and the kimchi feel achievable, with your guidance."

Helen G.

"I enjoyed seeing how a simple tasty meal came together, I could almost taste it at the end - well done to all."

Charmaine .

"I am so looking forward to making this meal. The egg yolk sauce is a valuable addition to my recipe book. You have inspired me."

Velvet B.

"This dish was flat out amazing! It was unique, and out of the ordinary.I love the combination of tradition and uniqueness of the dishes."

Rebecca R.

"This was beautiful! So many layers of Flavor and still a super healthy dish."

Luis B.

"Looks very achievable.I like the little tips he gives along the way. E.g. the knuckle method of cutting. slicing the cabbage to make it more pliable etc.Thanks!"

Peter L.

"An excellent class!!! I’ve learned so much! From how to use lemongrass, how to chop, how to use cabbage leaves for steaming and much much more. Thanks!"

Chava S.

"I really enjoyed watching his knife techniques and how he showed using his knuckles to guide the knife. It was fun watching him cook with an apprentice."

Darla W.

"Another great example of why this is so different from any other online culinary offering, Chef Lee highlights technique as much as an actual recipe.Thanks!"

Christian R.

"Recipe looked very good and some great technical information.. Ed is just fun to watch and very informative. He was great working with his young protege. Nicely done."

George J.

"Made last night using local fresh seabass. Amazing! Wish I could have found cabbage with bigger leaves"

Tiffany M.

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