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Dashi-Flavored Fish and Napa Cabbage

Barramundi can be substituted with sea bass, snapper, salmon, or any buttery fish filet

Equipment

Tagine-style donabe, "Fukkura-san" (large)

Servings

3-4

Ingredients

Broth
  • 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

Procedure

  1. Combine the ingredients for the broth. Set aside.
  2. Sprinkle the salt all over the fish and set aside for 15 – 30 minutes. Pat dry.
  3. 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.
  4. Pour in the broth. Break apart the shimeji and add, then spread the fish pieces on the surface.
  5. Cover with lid and cook for 7 – 8 minutes or until everything is cooked through.
  6. 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