Soy and Ginger Steamed Fish

Ingredients

• Cod

  Fish, atlantic, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Ancho pepper

  Dried

  100g

• Sake

  Alcoholic beverage, made from rice

  2 tbsp or 30g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Kotterin Mirin

  Kikkoman

  1 tablespoon or 100g

• Cabbage

  Common (danish, domestic, and pointed types), stored, raw

  ¼ head or 227g

• Mushrooms

  Oyster, raw

  113g

• Ginger

  Spices, ground

  100g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  100g

Directions

1. Slice fish into six pieces; season all over with salt.
2. Combine kombu (if using), sake, soy sauce, mirin, and 3/4 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, 810 minutes.
3. Drizzle with sesame oil and top with scallions. Serve in shallow bowls with broth spooned over and rice alongside.
4. Recipe by: Christina Chaey (source: https://www.bonappetit.com/recipe/soy-and-ginger-steamed-fish)