PURPOSE: A producing method of steamed dish of sea bream with sauce is provided to maintain the savory taste and chewy texture of sea bream after removing unique fishy smell and oily taste. CONSTITUTION: A producing method of steamed dish of sea bream with sauce comprises the following following steps: removing intestines, fins, and scales from fresh sea bream, and washing and removing the moisture； forming cuts on the body of the dressed sea bream with the fixed interval； layering 10-12 parts of thinly sliced Chinese radish by weight and 16-17 parts of bean sprouts by weight for 100 parts of dressed sea bream by weight on the bottom of a steaming pot； mounting the sea bream with cuts on the Chinese radish and bean sprouts, and inserting seasoning sauce obtained by mixing water, red pepper paste, red pepper powder, starch syrup, aged soy sauce, red pepper seed oil, ground garlic, black pepper powder, and cinnamon powder into the stomach of the sea bream； mixing 33-34 parts of potatoes by weight, 6.6-6.7 parts of carrot by weight, 8.6-8.7 parts of onion by weight, 3.3-3.6 parts of Tricholoma matsutake by weight, and 5.3-6.7 parts of fresh pepper by weight with 100 parts of sea bream by weight with the sauce； and steaming the seasoned sea bream with the vegetables for 40-50 minutes. [Reference numerals] (AA) Seasoned sea bream steamed dish； (S100) Sea bream dressing step； (S200) Cut making step； (S300) Vegetable mounting step； (S400) Seasoning sauce mixing step； (S500) Garnish vegetable mixing step； (S600) Steaming step； (S610) First steaming step； (S620) Second steaming step； (S630) Third steaming step본 발명은 양념도미찜 및 그 제조방법에 관한 것으로서, 구체적으로는 미리 손질한 도미에 고추장, 물엿, 간장, 마늘 등을 주원료로 하여 제조된 도미찜용 양념과 콩나물, 감자, 무우, 버섯, 양파, 당근, 풋고추 등을 함께 넣어 쪄내어 도미의 비린내와 느끼한 맛은 없애고 도미살 특유의 쫄깃한 식감과 담백하면서도 고소한 맛을 느낄 수 있도록 조리된 양념도미찜 및 그 제조방법에 관한 것이다.본 발명에 의한 양념도미찜은 도미 특유의 비린내와 느끼한 맛은 제거하되 도미살 특유의 담백한 맛과 쫄깃한 식감과 어울리는 양념장 및 채소들과 혼합하여 조리함으로써 남녀노소 누구나 선호한다는 장점이 있다.
