Dashi-Rich Steam-Fry Hiramasa and Napa Cabbage

Name: Dashi-Rich Steam-Fry Hiramasa and Napa Cabbage
Ingredients: 1/2 cup (120 ml) kombu and bonito dashi; 2 tablespoons sake; 2 tablespoons ayu fish sauce (can substitute with soy sauce); 1 tablespoon mirin; 1 pound (450 g) hiramasa (amberjack) filet (skin off), cut into 6 to 8 pieces; 1 teaspoon sea salt; 1 tablespoon toasted sesame oil; 1 small knob ginger, sliced into very fine threads (about 2 teaspoons); 6 to 8 medium napa cabbage leaves, cut the bottom half into strips crosswise, then cut the leafy half into large bite-size pieces; 5 oz (150 g) shimeji mushrooms, bottom trimmed; Minced chives for garnish; Lemon wedges (optional)

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Ingredients

1/2 cup (120 ml) kombu and bonito dashi
2 tablespoons sake
2 tablespoons ayu fish sauce (can substitute with soy sauce)
1 tablespoon mirin
1 pound (450 g) hiramasa (amberjack) filet (skin off), cut into 6 to 8 pieces
1 teaspoon sea salt
1 tablespoon toasted sesame oil
1 small knob ginger, sliced into very fine threads (about 2 teaspoons)
6 to 8 medium napa cabbage leaves, cut the bottom half into strips crosswise, then cut the leafy half into large bite-size pieces
5 oz (150 g) shimeji mushrooms, bottom trimmed
Minced chives for garnish
Lemon wedges (optional)