Ingredients

2 skinless black bass fillets

kosher salt

1 4*3 piece dried kombu Optional

2 tbsp sake or dry white wine

2 tablespoon soy sauce

1/2 medium head of Napa cabbage sliced leaves torn

4 oz. mixed mushrooms such as oyster , beech or militate , torn into pieces

2 piece ginger , peeled and cut into matchsticks

cooked rice (for serving)

1 tablespoon toasted sesame oil on a diagonal .

Method

slice each fillet into 3pieces . season all over with salt . set aside

combine kombu (sauce) sake , soy sauce , mirin and 3/4 cup in a medium dionabe or Dutch oven or large saucepan . Bring to the boil , then reduce , heat to low , layer cabbage stems to low . layer cabbage stems , then leaves in pot . Scatter mushrooms and ginger over and place reserved fish on top. Cover pot and cook until the fish is cooked through 8-10minutes . spoon some rice into bowls and top with vegetables and fish dividing evenly , ladle broth over .

Drizzle with sesame oil and top with scallions .

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