Dashi-Flavored Fish and Napa Cabbage
Barramundi can be substituted with sea bass, snapper, salmon, or any buttery fish filet
Tagine-style donabe, "Fukkura-san" (large)
- 1/2 cup (120 ml) dashi stock
- 2 tablespoon sake
- 2 tablespoon usukuchi shoyu (light color soy sauce)
- 1 tablespoon mirin
- 1 pound (450 g) barramundi filet (skin on or off), cut into 6 to 8 pieces
- 1 teaspoon salt
- 1 small knob ginger, sliced into very fine threads
- 6 to 8 medium napa cabbage leaves, cut the bottom half into strips, then cut the leafy half into large bite-size pieces
- 5 oz (150 g) shimeji mushrooms, bottom trimmed
- 1 tablespoon toasted sesame oil
- 1 scallion, thinly-sliced
- Combine the ingredients for the broth. Set aside.
- Sprinkle the salt all over the fish and set aside for 15 – 30 minutes. Pat dry.
- In the skillet of "Fukkura-san", heat the sesame oil over medium heat. Sauté the ginger for 1 minute. Add the bottom half of the napa cabbage and sauté for another 1 – 2 minutes. Add the rest of the napa cabbage and stir.
- Pour in the broth. Break apart the shimeji and add, then spread the fish pieces on the surface.
- Cover with lid and cook for 7 – 8 minutes or until everything is cooked through.
- Garnish with scallion slices, and serve into individual bowls at the table.
About the measurements used in our recipes
|For rice measurement, traditional Japanese rice measurement is used.|
|1 rice-cup = 3/4 US cup = 180 ml|
|Other conversions (US to metric measures)|
|1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml