Japanese cuisine · Fish & Seafood

Steamed Cod with Tofu and Napa Cabbage

Cod steamed with tofu and napa cabbage over a kombu broth, served with ponzu and grated daikon.

Ingredients · for 4 servings

• 600 g cod fillet
• 300 g firm tofu
• 300 g napa cabbage
• 1 piece kombu (10 cm)
• 200 g shiitake mushrooms
• 4 tbsp sake
• 4 tbsp ponzu (or 3 tbsp soy sauce + 1 tbsp lemon juice)
• 10 cm daikon radish
• 1 bunch spring onions
• salt

Instructions

1. Divide the cod fillet into four equal pieces, salt lightly and let sit for 15 min., then pat off the released water — this keeps the flesh firm while steaming.
2. Cut the tofu into 2 cm thick slices, the napa cabbage into wide strips, halve the shiitake and cut the spring onions into 4 cm pieces.
3. Put the kombu into a wide pot, add 400 ml water and the sake and let steep for 20 min. without boiling — boiling kombu turns the broth bitter.
4. Layer napa cabbage and shiitake in a steamer basket over the broth, set tofu and fish on top and steam covered over medium heat for 10–12 min. until the fish is milky white and flakes apart.
5. Meanwhile finely grate the daikon, press out lightly and arrange with the ponzu in small dishes as a dip.
6. Fill deep bowls with fish, tofu and vegetables plus a little broth, sprinkle with spring onions and serve steaming with the ponzu-daikon dip.