Sake-Braised Fish With Vegetables


Jen Causey ; Photo Styling: Chelsea Zimmer ; Prop Styling: Mindi Shapiro


  • 2 tablespoons grapeseed or avocado oil
  • 2 cups (about 8 oz.) sliced fresh button mushrooms
  • 3/4 teaspoon kosher salt
  • 4 scallions, white and light green parts only, sliced diagonally (about 1/2 cup)
  • 3 medium carrots (about 3 oz. each), thinly sliced diagonally (about 1 1/4 cups)
  • 2 baby bok choy (about 7 oz. each), chopped
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons minced fresh ginger
  • 1 tablespoon plus 1 teaspoon minced garlic (from about 4 cloves)
  • 1/2 cup sake or white wine
  • 1/2 cup low-sodium vegetable broth or chicken broth
  • 2 tablespoons low-sodium tamari or soy sauce
  • 1 tablespoon mirin
  • 1 pound 1/2-inch-thick halibut or chilean sea bass fillets
  • 2 tablespoons toasted sesame oil


  1. Heat grapeseed oil in a large skillet over medium-high heat. Add mushrooms and sprinkle with 1/4 teaspoon of the salt. Cook, stirring often, until mushrooms release their liquid and begin to brown, about 6 minutes. Stir in scallions, carrots, and bok choy. Sprinkle with pepper and remaining 1/2 teaspoon salt. Cook, stirring often, until vegetables are tender and begin to turn golden, 3 to 5 minutes. Stir in ginger and garlic; cook, stirring constantly, for 1 minute.

  2. Add sake, broth, tamari, and mirin; bring to a boil, stirring to loosen any browned bits from bottom of skillet. Reduce heat to low. Nestle fish in liquid among vegetables. (Fish will not be fully submerged.) Drizzle with sesame oil. Cover and cook until fish is cooked through and flakes easily with a fork, about 10 minutes. Remove fish and vegetables; divide among 4 plates. Increase heat to high and boil cooking liquid until thickened and reduced by half, about 6 minutes; drizzle over fish and vegetables.

  • Active:
  • Total:

  • Go light. A gentle simmer in sake infuses delicate fish with flavor.
  • Yield: 4

Nutritional Information

Calories per serving: 330
Fat per serving: 16g
Saturated fat per serving: 2g
Cholesterol per serving: 56mg
Fiber per serving: 3g
Protein per serving: 26g
Carbohydrates per serving: 14g
Sodium per serving: 960mg
Iron per serving: 2mg
Calcium per serving: 145mg

This Recipe Is

Beth Lipton