2020-04-01 Bon Appetit

18 – APRIL 2020

Home – Family Meal

4 SERVINGS

2 6–8-oz. skinless black bass fillets

Kosher salt

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

1. Slice each fillet into 3 pieces;
   season all over with salt. Set aside.


2. Combine kombu (if using),
   sake, soy sauce, mirin, and ¾ cup
   water in a medium donabe
   or Dutch oven or large saucepan.
   Bring to a boil, then reduce heat
   to low. Layer cabbage stems, then
   leaves in pot. Scatter mushrooms
   and ginger over and place
   reserved fish on top. Cover pot
   and cook until fish is opaque and
   just cooked through, 8–10 minutes.


3. Spoon some rice into bowls
   and top with vegetables and fish,
   dividing evenly; ladle broth over.
   Drizzle with sesame oil and top
   with scallions.

Dried kombu is

worth seeking out—it

adds complexity

to the simple broth.

Soy and Ginger

Steamed Fish

This method is endlessly adaptable:
Swap the black bass for salmon;
use spinach instead of cabbage.
Don’t like mushrooms? Skip ’em!

RECIPE BY CHRISTINA CHAEY