Light Teriyaki Steamed Whitefish

This dish is excellent as either a starter, or a main, and is best prepped a couple days in advance. The broth turns out sweet and light, the fish silky and flakey. Steaming fish is the most delicate way of cooking it, and adding it back to the broth makes for a unique and delicious way of serving a gorgeous piece of fish.

Ingredients

  • Black Cod

  • Mirin

  • Dashi (Water+Kombu)

  • Soy sauce

  • Sugar

  • Salt

  • Garlic

  • Ginger

  • Bay leaves

  • Scallions

Directions

  1. Add quarter sheet of kombu to some water and heat to make a simple dashi. Do not simmer. Steep kombu in water for no more than 3-4 minutes. Remove kombu from water.

  2. Add 1/2 the amount of mirin as you have water. Add splash of soy sauce, spoon of sugar, pinch of salt. Stir to combine.

  3. Let cool. Smash garlic and peel and cut garlic. Add to marinade along with fish and bay leaf, marinate for up to 2 days.

  4. When ready, steam fish for 5 minutes. If marinated for at least 12 hours, discard marinade, repeat steps 1 and 2 and reduce sauce. Serve with green onions.