Name: Soy and Ginger Steamed Fish
Yield: 4 servings
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)

You can use this foolproof steaming method to cook any sturdy fish—salmon, snapper, black cod, or arctic char would all be great in place of the black bass. The kombu, though optional, adds a subtle layer of umami flavor to the delicate broth.

Recipe information

Yield
4 servings

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)

Preparation

Step 1
Slice fish into six pieces; season all over with salt.
Step 2
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.
Step 3
Drizzle with sesame oil and top with scallions. Serve in shallow bowls with broth spooned over and rice alongside.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes