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)

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Photo by Alex Lau, Food Styling by Susie Theodorou

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 notes

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