Soy and ginger steamed fish from Bon Appétit Magazine, April 2020 (page 18)

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Notes about this recipe

  • Eat Your Books

    See recipe for mushroom suggestions.

  • Rinshin on May 23, 2020

    Very similar to Chinese steamed fish with soy sauce, ginger, and scallions with an use of donabe similar to Japanese nabe cooking. This will work really well with moist fish such as black cod or flounder or something similar. I used frozen Pacific cod which was a mistake because the fish texture was too dry. Added pea shoots as well. Made very good tasting broth for rice. The vegetables and mushrooms were very good. Next time I plan to use more softer fish. Had leftover for lunch and served more like gumbo with rice. Broke the fish into smaller pieces and that certainly improved the dry texture of cod I used. Also added a small amount of green yuzu kosho and this really made the taste pop. Try yuzu kosho as an added condiment for brightness.

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