Soy and Ginger Steamed Fish

You can use this foolproof steaming method to cook any sturdy fish—salmon, snapper, black cod, or arctic char would all be great in place of the black bass. The kombu, though optional, adds a subtle layer of umami flavor to the delicate broth.

For the full story click here!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s