Recipe courtesy of Michel Nishan
Save Recipe Print
40 min
10 min
30 min
approximately one quart


Mushroom Dashi:
Steamed Bass:


Mushroom Dashi:

Place the water, soy and sake in a large saucepot over a medium flame. Add the kombu and simmer until the kombu softens. Add the carrots and daikon, simmer until the carrots and diakon just soften (about 2-1/2 minutes), then remove from the flame. Discard the kombu, and reserve the carrots and daikon. Add the mushrooms and shaved bonito (or dashi flakes) and soak until the liquid comes to room temperature. Remove mushrooms from dashi liquid, thinly slice the mushrooms and set aside.

Steamed Bass:

Place 1 cup of mushroom dashi in the bottom of a small wok. Set a bamboo rice steamer over the dashi. Bring the dashi to a simmer over a medium flame. Place the bass fillets in the steamer and cover. Steam 6 to 8 minutes or until the bass is just cooked. Meanwhile, place the remaining dashi in a medium saucepot over a medium flame. Add the carrots, daikon, mushrooms, mustard greens, and kombu battera. Bring to a simmer. Divide the broth and vegetables equally into 2 warmed bowls. Arrange the carrots and daikon lattice style to support the bass. Lay the bass over the lattice and sprinkle with fleur de sel. 

Yield: 2 servings

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Steamed Asparagus

Recipe courtesy of Food Network Kitchen

Steamed Asparagus

Recipe courtesy of Alton Brown

Steamed Mussels

Recipe courtesy of Tyler Florence

Black Beans

Recipe courtesy of Ree Drummond

Vegetarian Steamed Dumplings

Recipe courtesy of Alton Brown

Black Bean Burgers

Recipe courtesy of Sandra Lee

Black Bean Soup

Recipe courtesy of Dave Lieberman

Perfect Black Beans

Recipe courtesy of Melissa d'Arabian

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Browse Reviews By Keyword

          Latest Stories