Japanese Steamed Fish with Ginger and Soy
Instructions
- 1
Pat the fish fillets dry with paper towels and season lightly with salt and white pepper. Let them rest at room temperature for 10 minutes.
- 2
Julienne the ginger into thin matchsticks. Slice the green onions diagonally, keeping the white and green parts separate. Thinly slice the shiitake mushrooms and mince the garlic.
- 3
Cut the bok choy into halves lengthwise if small, or quarters if large. Rinse thoroughly to remove any dirt between the leaves.
- 4
In a small bowl, mix together the soy sauce, mirin, sake, and sesame oil to create the steaming sauce.
- 5
Set up your steamer by filling a wok or large pot with about 2 inches of water. Place a steaming rack or bamboo steamer inside, ensuring the water doesn't touch the bottom of the steamer.
- 6
Arrange the bok choy on a heatproof plate that fits inside your steamer. Place the fish fillets on top of the bok choy.
- 7
Scatter the shiitake mushrooms around the fish. Top with the julienned ginger, minced garlic, and the white parts of the green onions.
- 8
Pour the sauce mixture evenly over the fish and vegetables.
- 9
Bring the water to a boil, then place the plate in the steamer. Cover and steam for 12-15 minutes, or until the fish flakes easily with a fork.
- 10
Carefully remove the plate from the steamer using tongs or heat-resistant gloves.
- 11
Garnish with the green parts of the sliced green onions and serve immediately with steamed rice.
Chef's Note
"The key to perfectly steamed fish is not overcooking it - the flesh should be just opaque and flake easily. If you don't have a bamboo steamer, any heatproof plate that fits in a covered pot with a rack will work beautifully. For an authentic touch, try using kombu (kelp) under the fish for extra umami flavor."
