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Ingredients
- 2 pieces Kinmedai (Alfonsino)
- 1 piece Ginger
- 1 bunch Green onions or scallions
- 3 tbsp Sake
- 3 tbsp Soy sauce
- 3 tbsp Mirin
- 1 tbsp Sugar
Method
- Slice the green onions into 7 cm.
- Thinly slice the ginger.
- Put all the ingredients plus 9 tablespoons of water and ginger in a pan and heat.
- When it comes to a boil, add the fish, skin side down.
- Cover with a piece of aluminium foil or paper towel as a drop lid (otoshibuta) and simmer over medium heat for 6 minutes.
- Remove the lid and simmer for another 3 minutes while basting the fish with the sauce using a spoon.
- Take the fish out, add green onions and simmer briefly.
- Pour the sauce over the fish and serve.
- This is a version with with flounder and burdock roots.
- Simmer the burdock roots with the flounder.
