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)