© Roy Zipstein
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Serves : 4

How to Make It

Step 1    

In a medium saucepan, mix the dashi with the mirin and soy sauce. Whisk in the diluted cornstarch and simmer over low heat until reduced to 1/2 cup, about 30 minutes.

Step 2    

Season the cod with salt. Top each fillet with 2 tablespoons of the grated daikon. Place the fillets in a steamer set over simmering water and steam over moderate heat until the fish is just cooked through, about 5 minutes.

Step 3    

Transfer the cod to plates. Spoon the sauce around the fillets, garnish with lemon zest and serve.

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