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Ingredients
- 2 Red sea bream fillets
- 1 tsp Grated fresh ginger
- 100 ml Water
- 50 ml Sake
- 3 tbsp Mirin
- 1 1/2 tbsp Soy sauce
Method
- Score the fish skin.
- Add all ingredients for the sauce plus the ginger into a pot.
- Add fillets with the cuts facing up, and turn the heat to medium.
- When the sauce is slightly boiling, use a spoon and pour over the cuts for a few times.
- Cover with a small lid so that it sits on top of the fish (otoshibuta) and simmer for 10 minutes over low to medium heat.
- Plate and serve.
