Soy and Ginger Steamed Fish

fish bass kombu sake soy sauce mirin napa cabbage mushroom ginger sesame oil green onion scallion rice healthyish

Christina Chaey

4 servings

Source

Ingredients

2 6–8-oz. skinless black bass fillets

Kosher salt

1 4x3" piece dried kombu (optional)

2 Tbsp. sake

2 Tbsp. soy sauce

1 Tbsp. mirin (sweet Japanese rice wine)

¼ large or ½ medium head of Napa cabbage, stems thinly sliced crosswise, leaves torn if large (about 5 cups)

4 oz. mixed mushrooms (such as shiitake, oyster, beech, and/or maitake), torn into pieces

1 2" piece ginger, peeled, cut into thin matchsticks

1 Tbsp. toasted sesame oil

2 scallions, thinly sliced

Cooked rice (for serving)

Method

Slice fish into six pieces; season all over with salt.

Combine kombu (if using), sake, soy sauce, mirin, and ¾ cup water in a medium donabe or Dutch oven with lid. Bring to a boil, then reduce heat to low. Layer cabbage stems, then leaves in pot. Scatter mushrooms and ginger over, then place fish over mushrooms. Cover pot and steam until fish is opaque and just cooked through, 8–10 minutes.

Drizzle with sesame oil and top with scallions. Serve in shallow bowls with broth spooned over and rice alongside.