Soy and Ginger Steamed Fish
by Christina Chaey
winter
Yield: 4 servingsCook: 8–10 minutes
Ingredients
produce
- Napa cabbage(stems thinly sliced crosswise, leaves torn if large)
- 4 oz.mixed mushrooms(torn into pieces)
- 1 2" pieceginger(peeled, cut into thin matchsticks)
- 2scallions(thinly sliced)
protein
- 2 6–8-oz.black bass fillets(skinless)
grain
- cooked rice(for serving)
pantry staple
- kosher salt
- 2 Tbsp.soy sauce
other
- 1 4x3" piecekombu(dried, optional)
- 1 Tbsp.toasted sesame oil
- 2 Tbsp.sake
- 1 Tbsp.mirin(sweet Japanese rice wine)
Instructions
- 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.
My notes
The kombu, though optional, adds a subtle layer of umami flavor to the delicate broth.