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6 min read

Soy and Ginger Poached Fish

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Pairs With: Seven Ranchlands Riesling, Seven Ranchlands Marsanne Roussanne

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 mins

Yield: Serves 6


  • 6–8-oz. skinless black bass fillets
  • Kosher salt
  • Cooked rice (for serving)
  • 2 scallions, thinly sliced
  • 1 Tbsp. toasted sesame oil
  • 1 2" piece ginger, peeled, cut into thin matchsticks
  • 4 oz. mixed mushrooms (such as shiitake, oyster, beech, and/or maitake), torn into pieces
  • ¼ large or ½ medium head of Napa cabbage, stems thinly sliced crosswise, leaves torn if large (about 5 cups)
  • 1 Tbsp. mirin (sweet Japanese rice wine)
  • 2 Tbsp. soy sauce
  • 2 Tbsp. sake
  • 1 4x3" piece dried kombu (optional)


1. Slice fish into six pieces; season all over with salt.

2. Combine kombu (if using), sake, soy sauce, mirin, and ¾ cup water in a medium donabe or Dutch oven with lid. Bring to a boil, then reduce heat to low. Layer cabbage stems, then leaves in pot. Scatter mushrooms and ginger over, then place fish over mushrooms. Cover pot and steam until fish is opaque and just cooked through, 8–10 minutes.

3. Drizzle with sesame oil and top with scallions. Serve in shallow bowls with broth spooned over and rice alongside.