Name: Soy and Ginger Steamed Fish
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

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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