Soy and Ginger Steamed Fish
Ingredients
The fish
-
6
oz
skinless black bass fillets
-
to taste
N/A
Kosher salt
The broth
-
1
piece
dried kombu (optional)
-
2
Tbsp
sake
-
2
Tbsp
soy sauce
-
1
Tbsp
mirin (sweet Japanese rice wine)
-
¾
cup
water
The vegetables
-
¼
large or ½ medium head
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
piece
ginger, peeled, cut into thin matchsticks
-
2
scallions
thinly sliced
For serving
-
to taste
N/A
toasted sesame oil
-
N/A
N/A
cooked rice
Instructions
- Slice the fish into six pieces and season with salt.
- In a pot, combine kombu (if using), sake, soy sauce, mirin, and water; bring to a boil and reduce heat.
- Layer cabbage stems and leaves in the pot, then add mushrooms and ginger, and place the fish on top.
- Cover the pot and steam the fish for 8-10 minutes until cooked through.
- Drizzle with sesame oil, top with scallions, and serve in bowls with broth and rice.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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