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Bon Appétit

Soy and Ginger Steamed Fish

5.0

(2)

A hot pot with poached fish cabbage mushrooms and scallions in a rich dark broth.
Photo by Laura Murray

This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don’t like mushrooms? Skip ’em!  

  

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Recipe information

  • Yield

    4 servings

Ingredients

2 (6–8-oz.) skinless black bass fillets
1 (4x3”) piece dried kombu (optional)
2 Tbsp. sake or dry white wine
2 Tbsp. soy sauce
1 Tbsp. mirin
½ medium head of Napa cabbage, stems thinly sliced, leaves torn
4 oz. mixed mushrooms (such as shiitake, oyster, beech, and/or maitake), torn into pieces
1 (2”) piece ginger, peeled, cut into thin matchsticks
Cooked rice (for serving)
1 Tbsp. toasted sesame oil
2 scallions, thinly sliced on a diagonal

Preparation

  1. Step 1

    Slice each fillet into 3 pieces; season all over with salt. Set aside.

    Step 2

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

    Step 3

    Spoon some rice into bowls and top with vegetables and fish, dividing evenly; ladle broth over. Drizzle with sesame oil and top with scallions.

TagsWhite WineWineAlcoholBeveragesSakeAsianBlack BassBassFishSeafoodKombuSeaweedGingerHerbs & SpicesMainDinnerDairy FreeQuickEasyOne-Pot MealsSteamDutch OvenRosh HashanahBon Appétit
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