COOKING OF A STEAMED DISH FOR ANGLER USING SEAWEED FULVESCENS

摘要

PURPOSE: A preparation method for spicy steamed angler(agui-tchim) using capsosiphon fulvescens is provided to remove fishy smell of angler and to impart unique taste different from conventional spicy steamed angler. CONSTITUTION: A preparation method for spicy steamed angler(agui-tchim) using capsosiphon fulvescens comprises the steps of: spreading salts to the dressed angler and capsosiphon fulvescens and mixing them; aging the angler and capsosiphon fulvescens at 2~6°C for 7~9 hours; making seasoning and aging it at 4°C or less; boiling the angler and capsosiphon fulvescens with the aged seasoning.