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Two kinds of mushrooms give tonight’s Asian-inspired dish a boost of umami, or savory, flavor. We’re cooking fresh creminis and dried shiitakes (along with red or green Napa cabbage) in soy sauce and the water used to rehydrate the mushrooms. The vegetables are a robust complement to crispy-skinned barramundi and simple jasmine rice—all garnished with irresistibly savory furikake, a traditional Japanese garnish.

Ethan Mick

with Jasmine Rice & Napa Cabbage

Barramundi & Mixed Mushrooms

Skin-On Barramundi Fillets

Jasmine Rice

Scallions

Napa Cabbage

Soy Sauce

1-Inch Piece Ginger

Sesame Oil

Furikake

Dried Shiitake Mushrooms

Cremini Mushrooms

Ingredients

In a small saucepan, combine the **rice**, **a big pinch of salt**, and **1 cup of water**; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Cover and set aside in a warm place.

Cook the rice:

While the rice cooks, wash and dry the fresh produce. In a bowl, combine the **dried shiitake mushrooms** and **1/2 cup of hot water**. Let stand for at least 10 minutes. Peel and finely chop the ginger. C[ut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.](#) Thinly slice the cremini mushrooms. Cut out and discard the cabbage core; thinly slice the leaves.

Prepare the ingredients & rehydrate the mushrooms:

In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the **ginger** and **white bottoms of the scallions**; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the **cremini** **mushrooms**. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened.

Start the vegetables:

Reserving the water, transfer the **rehydrated** **shiitake** **mushrooms** to a cutting board; roughly chop. Add the **cabbage** to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the **soy** **sauce**, chopped shiitake mushrooms, and **reserved mushroom water**. Cook, stirring occasionally, 5 to 6 minutes, or until the cabbage has softened. Turn off the heat; stir in the **sesame** **oil**. Season with salt and pepper to taste.

Finish the vegetables:

While the vegetables cook, pat the **fish fillets** dry with paper towels; season with salt and pepper on both sides. In a separate medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin side down; cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.

Cook the fish:

Divide the **cooked rice** and **finished** **vegetables** between 2 dishes. Top with the **cooked fish fillets**. Garnish with the **green tops of the scallions** and **furikake**. Enjoy!