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 information
Yield
4 servings
Ingredients
2
1
2
2
1
¼
4
1
1
2
Preparation
Step 1
Slice fish into six pieces; season all over with salt.
Step 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.
Step 3
Drizzle with sesame oil and top with scallions. Serve in shallow bowls with broth spooned over and rice alongside.
Leave a Review
Reviews (67)
Back to TopThis was a very satisfying meal. Subtle but each of the ingredients were evident. I did take liberties with the recipe. Fish monger had sad looking black bass, so I used cod instead. I also used baby boo chow, and several types of mushrooms. I agree that doubling the broth is really is essential. I also added a long red hot pepper to the broth and that hit of heat was very satisfying. It was a big hit and I will definitely make it again.
KC
South Carolina
12/28/2023
I love the idea of this recipe and I've tried various iterations of it from other sites and this one, but honestly just never love it. It always tastes a bit too bland, fish breaks apart too easily and the broth isn't something I want to drink standalone. Agreed with every comment saying double the portions for broth as I'm not sure how you would have enough otherwise. I might play around with it again but not a weekly rotation meal.
Chris
Stamford
10/9/2023
I have tried this recipe several times using Pacific cod. I used soju instead of sake because my wife is half Korean and that's what we had on hand. I have an electric stove so that makes it difficult to control the heat. Over cooked it the first 2 times so kept trying it. I've finely mastered it like a pro. I use bok choy instead of cabbage and it's really delicious. Double the broth is a must to suit 2 or 3 people. I lightly sautéed the mushrooms prior to steaming to add a little more flavor. Very satisfying dish and fairly healthy too. Once you nail down the cooking techniques this a 5 star dish. Thx!
Steve Wren
Kapolei, HI
5/10/2022
I have made this with shrimp, with tilapia and with cod, and it’s always wonderful. Thanks to all the comments, I always double everything but the seafood. This especially makes sense when it comes to the cabbage-get a small head and you won’t have unused cabbage in your crisper. And I use white vermouth instead of sake because it’s what I have. Such a delicious, nutritious and easy dish!
Anonymous
Tampa
3/14/2022
I did not have sake, and I use, Sharo Xin wine ( Chinese cooking wine).. lets see how it turns out.
Anonymous
Singapore
10/4/2021
Really delicious! I used cod fillets, doubled the broth, and used bonito soup stock instead of kombu. I wish I had doubled the whole recipe!
Kate
Los Angeles, CA
4/10/2021
Fish didn't cook at all when the heat was on low after boiling. Think the recipe should be clearer and maintain that the water should continue to be boiling for the steaming process to cook the fish!
Rain
New York, NY
12/14/2020