Seabass W Tofu Hot Pot Recipe

Prepare tofu and sea bass

Drain the tofu and pat dry with paper towels. Cut into 1-inch cubes. Rinse the sea bass fillets, pat dry, and cut into 2–3 large portions (about 3–4 oz each). Lightly season the fish pieces with a pinch of salt and a few grinds of white pepper.

If using whole shiitake, remove stems and slice caps. Julienne the carrot, slice scallions on a bias, and thinly slice ginger and garlic. Roughly chop napa cabbage into bite-sized pieces.

Build the base

In a medium heavy-bottomed pot or donabe (hot pot), heat 1 tbs vegetable oil over medium heat. Add sliced ginger and garlic and sauté for 30–45 seconds until fragrant but not browned.

Add the chicken or fish stock and 1 cup water to the pot and bring to a gentle simmer.

Whisk the white miso in a small bowl with 2–3 tbs of warm broth until smooth, then stir the miso back into the pot. Add soy sauce, mirin, sake (if using), 1 tsp sea salt, and 1 tsp ground white pepper. Taste and adjust seasoning—broth should be lightly savory and slightly sweet.

Simmer vegetables and tofu

Add the napa cabbage, shiitake mushrooms, enoki (if using), carrot, and most of the scallions (reserve some for garnish) to the simmering broth. Simmer for 4–5 minutes, until cabbage begins to wilt and mushrooms soften.

Gently add tofu cubes into the simmering broth, spreading them so they sit in a single layer as much as possible. Simmer for 3–4 minutes to warm through and absorb flavor.

Poach the sea bass

Carefully nestle the sea bass pieces into the simmering broth among the vegetables and tofu. Reduce heat to maintain a gentle simmer. Poach the fish for 4–6 minutes, depending on thickness, until opaque and just flaking. Do not boil vigorously to avoid breaking the fish apart.

Use a spoon to skim any foam or impurities from the surface for a cleaner broth.

Final seasoning and garnish

Turn off the heat and stir in 1 tsp toasted sesame oil. Taste the broth and adjust salt or soy if needed. Sprinkle toasted sesame seeds and the remaining scallions over the hot pot. Add cilantro or mitsuba if using.

Bring the hot pot to the table (or ladle into bowls). Serve with lime or lemon wedges to squeeze over individual portions for brightness.

Serve immediately: each bowl should have sea bass, tofu, vegetables, and plenty of hot broth. Leftovers: store cooled broth and solids in an airtight container in the refrigerator for up to 2 days.