2 6–8-oz. skinless cod fillets
Kosher salt
1 4x3" piece dried kombu (dried seaweed) - optional
2 Tbsp. sake
2 Tbsp. soy sauce
1 Tbsp. mirin (sweet Japanese rice wine)
¼ large or ½ medium head of Napa cabbage, stems thinly sliced crosswise, leaves torn if large (about 5 cups)
4 oz. mixed mushrooms (such as shiitake, oyster, beech, and/or maitake), torn into pieces
1 2" piece ginger, peeled, cut into thin matchsticks
1 Tbsp. toasted sesame oil
2 scallions, thinly sliced
Cooked rice (for serving)

Directions
Slice fish into six pieces; season all over with salt.

Combine kombu (seaweed), if using, with sake, soy sauce, mirin, and ¾ cup water in a medium 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 top, then place fish over mushrooms. 

Cover pot and steam until fish is opaque and just cooked through, 8–10 minutes.

Drizzle with sesame oil and top with scallions. Serve in shallow bowls with broth spooned over and rice alongside.

Author: Bon Appétit
Prep Time: 5 minutes
Total Time: 25 minutes
Yield: 4 servings