Simply assembled hiramasa (amberjack) with napa cabbage and shimeji mushrooms taste so pure and satisfying with the rich flavor of the dashi broth. The broth’s umami level is boosted with the addition of ayu fish sauce (I call this “magic essence”). Hiramasa can be substituted with yellowtail, sea bass, snapper, salmon, or any buttery fish filet. I like to serve this dish with plain donabe rice (white or brown).
Servings3 - 4
- 1/2 cup (120 ml) kombu and bonito dashi
- 2 tablespoon sake
- 2 tablespoon ayu fish sauce (can substitute with soy sauce)
- 1 tablespoon mirin
- 1 pound (450 g) hiramasa (amberjack) filet (skin off), cut into 6 to 8 pieces
- 1 teaspoon sea salt
- 1 tablespoon toasted sesame oil
- 1 small knob ginger, sliced into very fine threads (about 2 teaspoons)
- 6 to 8 medium napa cabbage leaves, cut the bottom half into strips crosswise, then cut the leafy half into large bite-size pieces
- 5 oz (150 g) shimeji mushrooms, bottom trimmed
- Minced chives for garnish
- Lemon wedges (optional)
- Combine the ingredients for the broth. Set aside.
- Sprinkle the salt all over the fish and set aside for 15 – 30 minutes. Pat dry.
- Heat the sesame oil in the skillet of Fukkura-san 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.
- Pour in the broth. Break apart the shimeji by hand and spread on top of the napa cabbage, then spread the fish pieces on the top.
- Cover with lid and cook for 4 -5 minutes or until everything is cooked through.
- Garnish with chives. Divide into individual bowls at the table and serve with lemon wedges.