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Steamed Fish with Miso Hollandaise
  • Condiments
  • American
  • Entertaining
Lesson from Edward Lee's class

Video time: 28 min

Master steamed fish with miso Hollandaise alongside chef Edward Lee

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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.
      Wow your loved ones tonight with the food of the world’s greatest chefs, made by you.
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      What you'll learn

      Marination

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

      Sauces

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

      Steaming

      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

          Discover chef Edward Lee's roots and food philosophy in Edward's Story. Journey through Kentucky and explore the story behind his Southern-Korean cuisine.

          Make crispy fried chicken with Edward Lee’s gochujang sauce and a fresh Asian pear slaw

          Master steamed fish with miso Hollandaise alongside chef Edward Lee

          Master chef Edward Lee's Braised Tofu and Radish with Ham Salt

          Learn how to make kohlrabi kimchi with chef Edward Lee

          Learn how chef Edward Lee creates Eggplant, Bologna & Mushroom Burnt Toast and master his burnt flavors technique for delicious, unique results

          Join chef Edward Lee and discover how to make savory Asian peanut butter with roasted peanuts and sesame oil for umami-rich cooking

          Learn how chef Edward Lee cooks Peanut Braised Chicken with Carolina Rice

          Learn how chef Edward Lee transforms shrimp and grits with bourbon brown butter and oysters for a bold Southern flavor upgrade

          Grill perfect steak and vegetables with chef Edward Lee. Learn fire control, doneness checks, and smoky flavor mastery

          Master grilled quail with Edward Lee. Learn to char, make banana BBQ sauce, and quick pickles

          Join Edward Lee and Ben as they host a backyard barbecue. Discover Ben's special brine and master grilling meats and veggies

          Discover how chef Edward Lee transforms watermelon with popcorn, peanuts, and a crunchy brûlée in this creative summer salad lesson

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          What our students have to say

          "Healthy, flavourful, and elegant, a perfect twist on classic Asian-style steamed fish."

          Aaron Q.

          "I can’t wait to make this dish! Thank you chef for sharing every detail."

          Joy H.

          "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

          "The 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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