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    Soy and Ginger Steamed Fish

    Dinner
    Seafood
    Soup
    ​

    4 servings

    porcije

    -

    ukupno vrijeme
    Započni kuhanje

    Sastojci

    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)

    Upute

    Slice fish into six pieces; season all over with salt.

    Combine kombu (if using), sake, soy sauce, mirin, and ¾ 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, 8–10 minutes.

    Drizzle with sesame oil and top with scallions. Serve in shallow bowls with broth spooned over and rice alongside.

    4 servings

    porcije

    -

    ukupno vrijeme
    Započni kuhanje

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    Sastojci

    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)

    Upute

    1

    Slice fish into six pieces; season all over with salt.

    2

    Combine kombu (if using), sake, soy sauce, mirin, and ¾ 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, 8–10 minutes.

    3

    Drizzle with sesame oil and top with scallions. Serve in shallow bowls with broth spooned over and rice alongside.