Steamed Black Cod with Bok Choy and Shiitake Mushrooms

In a wide pot over high heat, combine the water, dashi and tamari. Cover and bring to a boil, then reduce the heat to medium-low. Add the ginger and half of the mushrooms and simmer until the mushrooms are slightly softened, about 5 minutes. Add the scallions, basil and a few cracks of black pepper and simmer for 2 minutes more. Strain, discarding the solids. Return the broth to the pot, set a steamer rack inside the pot and bring to a boil over medium-high heat.

Make shallow diagonal cuts along the thickest part of the fish, spacing the cuts about 1 inch (2.5 cm) apart. Lightly season both sides of the fish with salt.

Reduce the heat to medium and place the fish, flesh side down, in the steamer basket. Cover and steam for 5 minutes, then uncover and arrange the bok choy and remaining mushrooms around the fish. Drizzle with the sesame oil, then cover and steam until the bok choy and mushrooms are slightly softened, about 3 minutes more. Uncover and transfer the bok choy and mushrooms to a plate; keep warm. Insert a knife into the thickest part of the fish; the meat should be opaque and flake easily. If the fish is still translucent, cover and continue to steam until opaque and flaky, about 2 minutes more.

Remove the steamer basket and add the lemon juice to the broth. Divide the broth, bok choy, mushrooms and fish among 4 individual bowls. Garnish each bowl with a lemon slice, red chile slices, watercress, and watermelon radish. Drizzle each bowl with chile oil and serve. Serves 4.

Williams Sonoma Test Kitchen