Steamed Snapper with Mustard Greens
Ingredients
- 1/2 cup coarsely shredded daikon
- 1/2 cup ponzu sauce (see Note)
- 2 tablespoons canola oil
- 6 ounces shiitake mushrooms, stems discarded and caps thinly sliced
- 1/2 small head napa cabbage, thinly sliced crosswise (4 cups)
- 4 ounces mustard greens—stems discarded, leaves coarsely chopped
- Salt and freshly ground pepper
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons mirin
- 1 1/2 tablespoons water
- Four 4-ounce red snapper fillets
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